23 Dec Shani’s Chocolate Souffle
Our head pastry chef Shani has shared her secret chocolate souffle recipe with us for the festive season.
At our HQ in Putney, Shani whips up magical creations that range from the traditional and much adored chocolate fondant, to our multi-coloured rainbow cakes and Anzac cookies. She is the keeper of our secret granola recipe.
The soufflé is the ultimate ‘ooh’ and ‘ahh’ showstopper to serve at any dinner party. Decadent and light yet simple in their form, these manage to please even the toughest of critics. This classic dessert has acquired a reputation for failure, and as such anyone who manages to serve anything fluffier than a soggy biscuit is instantly seen as the next MasterChef.
If this fluffy little cloud-like dessert scares your kitchen mitts off, then do not fret. I am here to share my secret tips to show you that not only is soufflé achievable, it is an accessible option for even the most amateur of home chefs!
Shani’s Irresistible Chocolate Souffle
- 330g of 70% Dark Chocolate
- 90g of Egg yolks
- 450g of Milk
- 30g of cornstarch
- 300g Egg whites
- 150g Sugar
- Pre-heat your oven to 170C
- Melt chocolate in a bowl over a saucepan of boiling water – make sure not to burn
- Whilst the chocolate is melting mix a little milk with the cornstarch
- Bring the rest of the milk to boil in a shallow saucepan and start slowly adding the cornstarch. Continually whisk until you get a thick and smooth mix with as little lumps as possible
- Added the melted chocolate into the mix and leave to settle
- Whisk the egg yolks into the mix once the temperature has cooled to luke warm
- In a separate bowl whisk the egg whites until they form soft peaks – use an electric whisk or it will take years! Sprinkle in the caster sugar as you are mixing the egg whites
- Keep whisking until the peaks are stiff. This will give volume to the souffle
- Whisk some of the meringue into the chocolate mix and then gently fold the rest in. Do not over mix or your souffle will not rise
- Once all the mix is combines place into a piping bag
- Take your souffle dishes and brush with softened butter around all the edges and bottom. Cover the brushed butter with sugar
- Fill each of your souffle dishes with 12g of the souffle mix
- Bake in the middle of your oven for 13-15 minutes. Do not open the oven door during cooking as this may cause a souffle collapse!
- Take out of the oven and serve straight away with some single cream or a more decadent ice cream!
Please instagram (@Brew_cafe) or tweet us (@brew_cafe) with any pictures of Shani’s Souffles! We will invite you in for one of her special souffles on us!