Baking / Chocolate / Coffee / Eggs / Sweet / Wholemeal Flour

Individual Chocolate and Caramel Soufflés

In the world of culinary creations there are few things more enjoyable than cooking with eggs. Just watching a few goopy, translucent egg whites transform into beautifully formed, porcelain-white meringue is up there on my list of favourite things. Meet my little black dress of my dessert repertoire – individual Chocolate and Caramel Soufflés. Whisper-light with a bittersweet chocolate-caramel centre, set off by the slight crispness in the crust and finished with a snowy dusting of icing sugar – they are off the-the-scale yummy.

Olive oil

Cacao powder – a good quality unsweetened cocoa powder can be substituted

½ cup water

¼ cup powdered icing sugar

2 tbsp cacao powder – a good quality unsweetened cocoa powder can be substituted

¼ cup dark chocolate, roughly chopped – I used Lindt Caramel Chocolate

2 tbsp low fat milk

1½ wholemeal flour – unbleached all-purpose white flour can be substituted

1 large egg yolk, at room temperature

¼ tsp vanilla extract

¼ tsp instant coffee

1 large egg white, at room temperature

¼ tsp lemon juice

1 tbsp caster sugar

Extra powdered icing sugar, for dusting

Preheat oven to 175C

Lightly grease 4 small (9cm) ramekins with olive oil and dust with some cacao powder. Pop the ramekins on a baking tray and set aside.

In a heatproof bowel on top of a pan of simmering water, combine water, icing sugar, cacao powder, chocolate bits, milk, flour and egg yolk. Cook gently over simmering water for approx. 10 minutes, whisking continuously until slightly thickened. Remove from heat and add vanilla extract and coffee.

In a clean bowl of an electric mixer, beat egg white and lemon juice at high speed until soft peaks form. Gradually add the caster sugar, beating until stiff peaks form.

Gently fold in one-forth of stiff egg white mixture into the chocolate mixture. Once combined, gently fold in the remaining egg whites. Spoon evenly into the prepared ramekins and pop into a preheated oven for approx. 20 minutes until gorgeously puffed and set. Sprinkle each soufflé with a dusting of icing sugar and serve immediately.

 Makes 4 individual souffles 

5 thoughts on “Individual Chocolate and Caramel Soufflés

    • Oh, this is the perfect recipe for a souffle first timer. Very simple and very tasty. Just be sure that your egg whites are at room temperature before you whisk them, this will ensure that you get the most volume possible. Also, the whisking bowl must be very clean and free from any grease – a good way to make sure of this is to wipe the bowl with a cheek of cut lemon and then wipe dry with a clean kitchen towel! Have fun.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s