Hello I am a personal chef and I just recently joined this site to see if I could connect with other chefs to exchange ideas, recipes, knowledge and just to make some other chef friends. I am on the hunt for an amazing chocolate souffle recipe that is faultless with a very light texture and rich flavor. There happens to be a restaurant in San Fransisco called Gary Danko that makes one like what I am looking for (so I've heard). I look forward to your responses!
Hi and welcome. I have posted my recipe below. Lightness in texture will almost certainly be down to your technique and the recipe does not come with a faultless guarantee. I don't know how experienced you are but I went into a fair bit of detail for the benefit of less experienced readers.
Oh and I am from foreign parts so my measurements are metric.
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Hot chocolate soufflé
Ingredients
200g good quality chocolate
100 g unsalted butter plus extra for greasing ramekin
2tbs sugar plus extra for coating ramekin
450ml milk
2tbs cocoa powder
70g plain flour
4 egg yolks
8 egg whites
1 vanilla pod
100ml heavy cream
Method
- Prepare the ramekins or soufflé dish by chilling them in the fridge or freezer. Coat the inside of the ramekin/dish with melted butter, then coat the butter with sugar and put them back in the fridge.
- Split the vanilla pod lengthways, scoop out the seeds and add the pod and seeds to the milk together with cocoa powder and sugar. Heat the milk till almost boiling and leave to cool and infuse.
- Make a dry roux by melting 50g of the butter and adding the flour, make sure you cook the roux for a few minutes. Leave to cool.
- Make a ganache by melting the chocolate in a bain marie and add 50g of butter and the cream.
- Discard vanilla pod and slowly add the flavoured milk to the roux over a gentle heat. Alternate between a whisk and a spoon to avoid it becoming to sticky and lumpy. Work at it, it is supposed to be smooth but thick, cook it out for a minute or two and allow to cool a little.
- Add the ganache to the mixture and stir it in.
- Add the yolks and stir them in.
- Whisk the egg whites to stiff peaks. Take one third of the egg whites and gently whisk them into the chocolate mixture to loosen it. Carefully fold the remaining two thirds in about three stages.
- Pour mixture into prepared ramekins or dish and tap a couple of times on a firm surface to make sure the mixture has filled the bottom evenly. Run your thumb around the edge of each dish and bake in a preheated oven at 180C. For a conventional gas oven it will take around 16-18 minutes, a convection or fan assisted will be around 12-14 mins.
