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Chocolate Espresso Soufflé

This chocolate espresso soufflé is irresistible. Garnish with a scoop of vanilla ice cream, tart raspberries and fresh mint leaves. Let the warm sauce spool onto the plate, or dip your spoon into the ramekin until you’ve eaten the last bite.

Prep:

minutes

Cook:

12

minutes

TOtal:

minutes

Ingredients

  • 1 tsp espresso powder
  • 2 tbsp water
  • 225g (8 oz) semi-sweet chocolate,coarsely chopped
  • 6 tbsp unsalted butter
  • 2 tbsp cocoa powder
  • 2 large egg yolks
  • 3 large egg whites
  • ⅛ tsp cream of tartar
  • 3 tbsp granulated sugar
  • softened butter and granulated sugar for the ramekins

Instructions

  1. Use a silicone brush to coat the 6 ramekins with softened butter.
  2. Coat the ramekins with granulated sugar.  Set aside.
  3. Pour the warm water in a small bowl.
  4. Stir the espresso powder into the water until it dissolves.  Set aside.
  5. Melt the butter and chocolate together in a heatproof bowl placed over a saucepan of simmering water.  Make sure the bottom of the bowl does not touch the water.  Stir until combined.
  6. Remove the heatproof bowl from the saucepan.
  7. Add 5 tablespoons of the chocolate and butter mixture to the espresso mixture.  Stir until incorporated.
  8. Transfer the espresso mixture to a plate.  Place the plate in the freezer for 10 minutes.
  9. Remove the plate from the freezer.
  10. Use a teaspoon to form 6 balls with the espresso mixture.
  11. Place the plate with the 6 espresso chocolate balls in the fridge until ready to use.
  12. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium-high speed.  The bowl and whisk must be clean and dry for this step, otherwise the egg whites won’t mount properly.
  13. Lower the speed and gradually incorporate the granulated sugar.
  14. Keep beating the egg whites until they become glossy medium-firm peaks that curl over.  Set aside.
  15. Preheat the oven to 400°F.
  16. Set the heatproof bowl with the butter and chocolate mixture back on the saucepan of simmering water to heat it up again.
  17. Remove the heatproof bowl from the heat and stir in the cocoa powder.
  18. Stir in the egg yolks until combined.
  19. Use a spatula to gently fold ¼ of the egg whites into the chocolate mixture.
  20. Gently fold the remaining egg whites into the chocolate mixture.
  21. Take the plate from the fridge and place an espresso chocolate ball in the centre of each ramekin. 
  22. Pour the batter evenly into each ramekin.
  23. Use the back of a small spoon to even out the tops.
  24. Place the ramekins on a baking sheet and bake for 12 minutes.  The soufflés will have puffed up and might have cracks on top.
  25. Let the soufflés cool down for a few minutes before serving them.