Difference between revisions of "Chocolate souffle for two"
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# Melt chocolate with butter on 30sec pulses in the microwave, stiring between each burst until melted and smooth. | # Melt chocolate with butter on 30sec pulses in the microwave, stiring between each burst until melted and smooth. | ||
# Stir in vanilla and egg yolks, one at a time. | # Stir in vanilla and egg yolks, one at a time. | ||
| − | # | + | # Whisk egg whites, sugar, salt and cream of tartar to stiff peaks (a soft meringue). |
# Fold egg whites into chocolate and place into ramekins. | # Fold egg whites into chocolate and place into ramekins. | ||
# Bake until risen and set, typically 20mins (the recipe can be kept in a fridge for a day and then increase the time to 25mins). | # Bake until risen and set, typically 20mins (the recipe can be kept in a fridge for a day and then increase the time to 25mins). | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Latest revision as of 14:16, 19 March 2023
Other recipes | Dessert recipes
Originally on https://www.handletheheat.com/chocolate-souffles-for-two/ - here I have converted into British units.
Ingredients
- Unsalted butter, to grease ramekins
- Cocoa powder
- 30ml unsalted butter
- 30ml dark cocoa powder
- 3oz (85 grams) dark chocolate, chopped
- 2.5ml vanilla extract
- 2 large eggs, separated
- 30ml sugar
- Pinch salt
- Pinch cream of tartar
Directions
- Preheat fan oven 170°C.
- Grease the 8oz ramekins and dust with cocoa powder, tapping out the excess.
- Melt chocolate with butter on 30sec pulses in the microwave, stiring between each burst until melted and smooth.
- Stir in vanilla and egg yolks, one at a time.
- Whisk egg whites, sugar, salt and cream of tartar to stiff peaks (a soft meringue).
- Fold egg whites into chocolate and place into ramekins.
- Bake until risen and set, typically 20mins (the recipe can be kept in a fridge for a day and then increase the time to 25mins).
