Soufflé is a famous cake in Frαncє. The cake is made from egg yolks beaten with wḧïẗes combined with a lot of spices and used as savory dishes for main appetizers or sweet desserts. This cake is famous because of its special flavor. When processing is complete, use it immediately or else after about 5-10 minutes the cake will be flattened, then the Soufflé will be crushed and hard.
Soufflé cakes have many different variations. The most prominent and popular is chocolate soufflé, ice cream soufflé, which is a combination of ice cream, chocolate, or even fruit or spicy soy sauce. Besides, the French also like to eat Soufflé cake with the above berries to add flavor. Here we share with you a recipe for chocolate soufflé with simple ingredíєnts such as eggs, sugar, butter, and chocolate.
4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped *
3 large eggs, separated *
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 Tablespoons (38g) granulated sugar
PREPPING THE RAMEKINS:
1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
4 teaspoons (16g) granulated sugar
FOR THE BATTER:
Step 1: Use a double boiler to melt the butter, chocolate. Stir until the chocolate is melted and blended with the butter, then let it cool for about 3-5 minutes.
Step 2: Add the egg yolks, vanilla, and salt to the chocolate mixture and put on top then beat the mixture well.
Step 3: In the bowl for the egg wḧïẗes, use the cream of tartar in a high-level whisk for 2 minutes, beat until the onion becomes soft. Then add slowly each tablespoon of sugar and beat until hard to form (total added sugar is 3 tablespoons and beat for about 2 minutes)
Step 4: Add slowly the egg wḧïẗe mixture in step 3 into the mixture. Mix the chocolate in step 2, then use a flat scoop to fold the mixture until fully blended.
Step 5: Refrigerate the dough for 5-10 minutes while preparing the serving (No need to cover the dough unless you keep it in the refrigerator for longer than 1 hour).
Step 6: Preheat oven to 400°F (204°C) and set oven rack to lower third.
PREPARE THE RAMEKINS:
Step 1: Scan butter up the sides of the ramekins, then cover up the surface with a layer of sugar (rotating ramekins to ensure surfaces are coated with sugar and eliminate excess sugar).
Step 2: Pour the dough has Prepare and ramekins, use a spatula to straighten the dough surface Sweep the ramekins with the thumb handle to create a groove between the dough and the ramekins.
Step 1: Place the ramekins on the lined baking tray, reduce oven temperature to 375 ° F (191 ° C) and bake for about 13-15 minutes
Step 2: Remove the cooked cake from the oven and use it immediately or you can sprinkle a layer of cocoa powder or powdered sugar on top of the cake. Soufflés start to fall within minutes. You will still have a sponge-like texture underneath the cracked paint, although it will settle into a denser texture as time päṩṩes. Leftovers in the refrigerator for up to 3 days.
The baking dough can be prepared 2 days in advance but you need to cover it in the refrigerator, leave the pre-prepared dough in the fridge before baking, longer than 1 hour.
The cake can be used with arbitrary toppings such as powdered sugar, cream, berries, etc.
Egg wḧïẗes at room temperature will have more volume, so it’s best to leave them to room temperature before catching. baking head.
Cream of tartar helps egg wḧïẗes keep their peaks better, but if not, you can use lemon juice and wḧïẗe vinegar instead.