Timing is the only question in a soufflé. A properly baked one has set edges and a middle that runs; one minute too long and it is a cake, with no way back. Ovens differ, so sacrifice one on the first attempt and set the time to your own oven. Buttering the ramekins and dusting them with cocoa rather than flour matters too, because flour leaves a white mark at the edge.
Ingredients
For the soufflé
For the ramekins
For the top
Method
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Prepare the ramekins
Butter four ramekins and dust them with cocoa, tipping out the excess. Do not use flour, which leaves a white mark.
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Heat the oven
Heat the oven to 200 degrees. The soufflé has to go into a hot oven.
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Melt the chocolate
Melt the chocolate and butter over a pan of simmering water, stir, and leave to cool a little.
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Whisk the eggs
Whisk the eggs, yolks and sugar for 4 minutes, until pale.
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Combine
Add the cooled chocolate to the eggs and stir. Hot chocolate cooks the egg.
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Add the flour
Sift in the flour and salt and fold it through with a spatula. Do not overmix.
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Fill the ramekins
Fill the ramekins three quarters full.
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Bake
Bake at 200 degrees for 10 minutes. The edges should be set and the middle should still move slightly.
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Serve at once
Leave for 1 minute, turn out onto plates and dust with icing sugar.
Tips
- Set the time to your own oven; open one on the first attempt and look, because 30 seconds makes the difference.
- Do not add the chocolate to the eggs while it is hot, as the egg cooks and leaves a grainy mixture.
- Dust the ramekins with cocoa rather than flour; flour leaves a white mark at the edge once baked.
- Do not let them stand after they come out. A soufflé carries on cooking in the ramekin and the middle sets.
Nutrition
Values are per serving and approximate.