CookEat Recipe
Chocolate Soufflé
A warm chocolate soufflé thickened with potato starch and lightened with whipped egg whites.
Method
Steps
Step 1
Gather the ingredients: 120 g caster sugar; 80 g potato starch; 80 g dark chocolate, finely grated; 30 g butter for the mixture; 400 ml pasteurised whole milk, heated; 3 eggs, separated; 15 ml rum, 1 tablespoon; 10 g extra butter for the ovenproof serving dish.
Step 2
Melt the 30 g butter gently in a heavy saucepan, then add the grated chocolate and stir until melted. Stir in the potato starch, then add the hot milk little by little, stirring vigorously to keep the mixture smooth. Add the sugar and keep cooking gently until thick, cohesive and the starch is cooked, about 3–5 minutes after thickening.
Step 3
Remove from the heat and cool promptly until lukewarm. Heat the oven to 180°C and grease a shallow ovenproof serving dish of about 1.5 litres with the extra butter.
Step 4
Mix the rum and three yolks into the cooled chocolate mixture. Whisk the three whites to firm peaks in a clean grease-free bowl and fold in gently. Pour into the prepared dish, leaving room to rise, and bake immediately.
Step 5
Bake for about 25–35 minutes, adjusting to the depth, until puffed and set with a soft but cooked centre that reaches at least 74°C. Serve hot directly from the dish before it subsides.
Step 6
For the source’s extra-white variation, use one additional egg white, for four whites and the same three yolks. Whisk all four whites together and fold them into the unchanged chocolate base, using a slightly larger dish if needed.
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