Food scientist is making a chocolate souffle and providing tips on how to keep it light and fluffy.
- Butter and Sugar for lining ramekins
- 1 cup Milk
- ½ teaspoon Salt
- 4 Eggs, separated
- ¼ cup Flour
- ¼ cup Sugar
- 6 ounces Dark Chocolate, chopped
- 1 teaspoon Cream of Tartar
- ¼ cup Sugar
- Heat your oven to 400 degrees.
- Butter each ramekin and then sprinkle sugar to coat the inside, dumping out any extra.
- Heat the milk and salt over medium-low flame until warm to the touch.
- In a separate bowl, whisk the egg yolks with ¼ cup sugar, and the flour until pasty.
- Pour a small amount of the hot milk into the egg mixture while whisking to temper the eggs. Then pour the warmed egg mixture back into the rest of the milk and set it over a low flame. Continue whisking until the mixture is thick enough so that your whisk leaves visible trails.
- Turn off the heat and stir in chocolate until melted.
- Whip the egg whites on medium in a metal bowl until frothy, then add the cream of tartar and ¼ cup sugar. Beat on high until marshmallowy peaks form, just under stiff.
- Fold the whipped whites into the chocolate base 1/3 at a time, carefully mixing so as not to deflate the entire batch. Spoon the batter into prepared ramekins, then smooth the tops with a knife. Place the ramekins on a baking sheet and place in the oven for 14-18 minutes, or until they seem firm but still jiggle a bit when tapped on the side. Remove and serve immediately.
You’ve just made a souffle!
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