Ingredients
40g softened butter, to grease dishes
40g caster sugar, to coat dishes
50g cocoa powder, sifted
240g plain chocolate (70% cocoa solids), chopped into small pieces
10 medium egg whites (this is the equivalent of 330g of egg white)
40g caster sugar
For the pastry cream:
350ml milk
80g caster sugar
4 medium egg yolks
30g plain flour
To finish:
icing sugar, to dust
Preparation:
- Butter four individual 10cm soufflé dishes and coat the insides with the sugar.
- To make the pastry cream, put the milk and two-thirds of the sugar in a small pan, and bring slowly to the boil. Whisk the egg yolks and remaining sugar in a bowl to a ribbon consistency, then incorporate the flour. Pour the hot milk on to the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for 1 minute, then pour into a bowl, cover with cling-film, and cool slightly.
- Preheat the oven to 200°C/Gas 6 and put a baking sheet inside to heat. Measure 280g of the pastry cream and delicately mix in the cocoa power and the chopped chocolate using a whisk. (Keep the rest of the pastry cream for another use.)
- Beat the egg whites to a thick foam, then add the 40g sugar and continue to beat until the form soft peaks. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon; the mixture will be fairly loose.
- Divide the mixture between the soufflé dishes, to come level with the rim. Stand on the hot baking sheet and cook for 10 minutes. Serve the soufflés as soon as they come out of the oven on warm plates, dusting with a little icing sugar.
Thermomix Version
- Butter four individual 10cm soufflé dishes and coat the insides with the sugar.
- Chop your chocolate in the Thermo bowl and set aside.
- Put all the pastry cream ingredients into the bowl and cook for 7 minutes at 90C, speed 4. Give it a quick whizz at the end to ensure it's smooth, then pour into a bowl and cover with cling film until it's cool. This stops a skin from forming. You can also leave the Thermo on stir mode, until you're ready to use it.
- Preheat the oven to 200°C/Gas 6 and put a baking sheet inside to heat. Measure 280g of the pastry cream and delicately mix in the cocoa power and the chopped chocolate using a whisk. (Keep the rest of the pastry cream for another use.)
- Put the egg whites into a clean Thermomix bowl, and beat the egg whites to a thick foam on Speed 4 / 6 minutes before adding the sugar. Whisk for a further 3 minutes until the sugar is fully dissolved. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon; the mixture will be fairly loose.
- Divide the mixture between the soufflé dishes, to come level with the rim. Stand on the hot baking sheet and cook for 10 minutes. (I think this should be closer to 13 minutes, but that might be the size of my soufflé dishes!)
- Serve the soufflés as soon as they come out of the oven on warm plates, dusting with a little icing sugar.
Soufflé Tips:
- One of the key factors in achieving a perfect soufflé is to ensure that all of the ingredients are at the same temperature. If you've chilled the creme patisserie, bring it back to room temperature before you make the soufflés
- I now double line my soufflé dishes - let's face it - it takes no more time and gives a more consistent result. You could use caster sugar on the first layer, and grated chocolate on the second, if you're prefer. I've found the sugar layer is best as the first layer as the granules allow the soufflé to elevate evenly. Chill the dishes in-between lining them
- When filling your dishes, fill roughly half way first, and rap the dishes down onto a board to ensure that the mixture is evenly distributed over the base of the dish - this ensures an even rise... Air pockets can throw the soufflé off track and make it shoot out in strange directions
- Always, always, smooth the top of your soufflé with a palette knife to ensure a flat surface. Then take your thumb and run it around the inside edge of the soufflé dish - this frees the mixture and allows it to soar!
