I think this was my second time trying to make Souffle . The first time was not as successful , this time , i did it right . And it came out perfect !! Beautiful and just heavenly !! I think the key of making souffle is on the folding egg whites , because if you fold it too hard it could deflate the batter . Try this , especially if you’re a big fan of chocolate !
You will need :
6 -4.5 oz ramekins , butter all over with your finger and coat with sugar everywhere , then freeze . Do this overnight or hours before you do the batter .
7 oz of semi sweet chocolate
4 tbsp. of unsalted butter
Melt this on a small bowl on a double boiler . Set aside .
In a large bowl , beat
3 egg yolks
3 tbsp. of warm water .
2 tbsp. of sugar
Beat the egg yolks and water until frothy then add sugar . Keep beating with your mixer about 5 minutes until batter ribbons . Then add the egg mixture slowly into the chocolate , fold carefully ! Set aside .
Take the ramekins out from the freezer .
8 egg whites
1/2 tsp. of lemon juice
1/2 cup of sugar
In a large bowl , beat the egg whites and lemon juice until frothy , then add sugar slowly while beating . Keep whisking with high speed , until stiff peak , but not dry . Then add the 1/3 of egg whites mixture into the chocolate mixture , fold carefully , then add the rest of the egg whites mixture in it .
Using spoon , pour mixture into the ramekins , about 1/2 of the ramekins , then tap the ramekin onto the counter top , and fill it up with more batter all the way to the top . Scrape the top with butter knife to make it even , and wipe the edges with your thumb . Do the same with the rest , bake at 400 F , for 18-20 minutes .