Chocolate Souffle

In honor of France winning the 2018 World Cup, our first dish is going to be a famous French cuisine known as the chocolate souffle. The word souffle originates from the French word "souffler" meaning to puff. A souffle is an egg dish which can either be a savory or sweet dish. Some of the flavors include Lemon souffle, cheese souffle, sweet potato souffle, etc. The chocolate souffle to many is a fancy French dessert which is very difficult to make. However, contrary to popular belief it isn't; people only believe it is because of all the extra ingredients some recipes include. The beauty of the chocolate souffle is its simplicity.

Ingredients 

2 large eggs
1 tablespoon of all-purpose flour
3 tablespoons of granulated white sugar
1 tablespoon of butter
2 ounces of dark chocolate, cut into pieces
1 pinch cream of tartar
4 tablespoons of cold milk

Directions

• Preheat the oven to 350 degrees Fahrenheit. Lightly butter up the banking pan and coat with sugar, tapping out the excess sugar.
• Put a pan of hot water on low heat, don't let it boil or simmer. Put the chocolate pieces in a bowl and place it over the pan. 
• Melt the butter in a pan over medium heat, pour the flour into the pan and for about 1-minute whisk until it is incorporated into the butter.
• Reduce the heat to low, stir in the milk until the mixture thickens and becomes smooth. Remove the pan from the heat. 
• At this point, the chocolate should be melted. Pour the mixture into the melted chocolate and mix thoroughly. Add one egg yolk and mix. Ensure the bowl is still above the hot water to keep the chocolate melted and prevent it from getting hard. 
• Place 2 egg whites in a separate bowl, add the cream of tartar and whisk the mixture. Add the sugar into the mixture gradually and whisk. Continue whisking the mixture until it is as thick as shaving cream. 
• Transfer a bit of the egg whites into the chocolate. Mix until the egg whites mixture is fully incorporated into the chocolate. Add the rest of the egg whites mixture into the chocolate; gently combine the mixtures by folding the egg whites into the chocolate a little at a time. Stop mixing after the mixtures have been fully incorporated. Avoid over mixing the mixtures. 
• Pour in the mixture into the baking pans, ensure to wipe off excess batter from the edges of the pan to avoid uneven rising of the souffle. 
• Bake in preheated oven until souffle has risen above the top of the rims for 12 to 15 minutes. 

Recipe notes
While cracking the egg, separate the egg whites from the yolk because of any yolk in the white will prevent them from thickening.
The texture of your souffle is very important; it can either make or break the dish. The texture of a chocolate souffle should be in between a regular cake and a molten lava cake; this means that it should be firm but moist.
This recipe can be topped with powdered sugar, cocoa powder or whipped cream with whatever fruit your heart desires.

Leave a comment below on your take on chocolate souffle or souffle in general.

Image by [ Chef John ]

Dasola