Apple and airy: real chocolate soufflé - voila! Food

2023-01-17T05:46:32.932Z

In most places you will find a recipe for a warm chocolate cake or chocolate fondant. What is the difference and how do you make a real French classic chocolate soufflé? Go to the explanations including the recipe>>

Airy and rich like a cloud of chocolate.

The Sicilian's chocolate soufflé (photo: courtesy of the Sicilian)

Don't confuse a real classic chocolate soufflé, the creation of the French kitchen, with a warm liquid chocolate cake in the center.

Although there is a tendency to call almost every chocolate cake in a restaurant "chocolate souffle", we will reveal to you that in most cases it is actually chocolate fondant.

What is the difference and how do you prepare a soufflé as usual?

Yordon Basson, the head pastry chef at the wonderful new pastry shop of the Sicilian ice cream parlor, with explanations and a recipe that anyone can make.

The word soufflé means "apple" in French.

Therefore, in contrast to the fondant, which is more like a compressed and concentrated chocolate cake, the soufflé is airy and rich like a cloud of chocolate.

The basis of a good soufflé is egg foam, gently folded into a mixture of chocolate and crème pâtissier.

Unlike other versions with a similar name, it does not contain flour at all but only a little cornflour and is therefore also suitable for those who avoid gluten.

Just be aware, a soufflé requires much more attention, and from the moment you finish mixing the ingredients, you must bake it immediately and serve.

Also suitable for those avoiding gluten.

Real chocolate soufflé (photo: courtesy of the Sicilian)

Chocolate souffle (photo: courtesy of the Sicilian)

Ingredients

- 200 grams of chocolate
- 2 yolks from L-sized eggs (50 grams)
- 1 tablespoon cornflour (10 grams)
- ¾ cup milk + spoon (200 grams)
- 5 L-sized egg whites (180 grams)
- Pinch of salt
- ⅓ cup of sugar (70 grams)
For the conversion table click here >

Preparation

How to make a classic chocolate souffle?

1 Heat an oven to 180 degrees and grease with butter 10 heatproof 10 cm diameter dishes. Alternatively, you can use 10 rings of the same diameter.
2 Melt the chocolate in the microwave in pulses of 30 seconds or in a bain-marie.
3 Beat the egg yolks with the cornflour in a bowl and at the same time heat the milk in a small pot almost until it boils.
4 Pour the hot milk into the egg yolk mixture in a thin stream while whisking constantly.
Return the mixture to the pot over medium heat.
Whisk well without stopping until thickened.
Remove the cream from the heat.
5 Add the melted chocolate to the egg yolks and milk and mix well.
6 In another bowl, whip the egg whites with a pinch of salt while gradually adding the sugar until a shiny and stable foam is obtained.
7 Using a spatula, fold the egg whites into the chocolate mixture until a uniform mixture is obtained.
8 Pour into dishes and bake for 12-15 minutes until the souffle is puffed.
Serve immediately with powdered sugar and vanilla ice cream