Portions: 5
Portion size: 125 g
Ingredients
45 g Flour
45 g Butter
250 ml Milk
62.5 g Sugar
3 oz Unsweetened chocolate, melted
As needed Butter
As needed Sugar
4 pieces Egg yolks
5 ml Vanilla
4-5 pieces Egg whites
30 g sugar
Procedure
- In a large bowl, mix the butter and flour together to form a smooth paste.
- In a sauce pan, dissolve the sugar in the milk and bring to a boil. Remove from the heat.
- Fill a measuring cup with the milk mixture.
- Using a wire whisk, mix the flour and butter paste while slowly pouring the milk mixture in the same bowl. Continue whisking the mixture until it is smooth and there are no lumps present.
- Using a strainer, strain the mixture back into the sauce pan and bring to a boil while beating constantly.
- Simmer for several minutes, until the mixture is very thick and no starchy taste remains.
- Transfer the mixture to a mixing bowl. Cover and let cool for 5-10 minutes.
- While the mixture is cooling, butter the ramekins well and coat with sugar.
- Quickly beat the egg yolks and vanilla into the mixture.
- Using a hand mixer, set the mixer to medium speed and beat the egg whites until they form soft peaks.
- Add the sugar and beat until the mixture forms firm, moist peaks.
- Fold the egg whites into the soufflé base.
- Pour the mixture using a ladle into the prepared ramekins and smooth the tops.
- Bake at 190 C (375F) for 15 minutes.
- Dust the top with powdered sugar and serve immediately.