No Oven Chocolate Soufflé

No Oven Chocolate Soufflé 




It's International Chocolate Day today - 7th July. To celebrate the same, I have made this delicious CHOCOLATE SOUFFLÉ that only requires 5 ingredients! Super easy and perfect for y our chocolate cravings! 
 
I have always loved how airy and light this decadent chocolate dessert is. Bittersweet chocolate is melted with butter and mixed with egg yolks, and vanilla essence which is then incorporated with egg whites that has been stiffened with sugar. The Soufflé does not consist flour.. yes you read that right. It's a NO FLOUR recipe. It's almost impossible to believe it, as the resultant souffle is just so perfect that you can't say that it's just eggs, butter and chocolate
 
Well, Chocolate souffle is usually made in the oven for that perfect light and airy texture with a slight crisp outer layer. But I tried experimenting with making chocolate souffle on the stove this  time and Voila! It was a success! Just that you wont have that crispy effect on its other edges, but the consistency is just about right! I was so happy how perfectly it turned out. 

Anyhow, this time I made my Soufflé in my convection oven, and due to how the oven plate revolves, my soffles fell slanting in the last stage of baking, that my souffles cracked. The recipe is so perfect, don't go buy the looks of how mine turned out this time, as you can see the one that was made on the stove top came out perfect with no cracks. 

Now if you don't have an oven, you can try this recipe to make chocolate Soufflé at home! :)

Ingredients :

  • 100 gms good quality bittersweet dark chocolate 
  • 4 tbsp Butter
  • 3 Eggs
  • 3 tbsp Granulated Sugar
  • 1 tsp Vanilla Essence
  • A pinch of salt

Instructions :

  1. Preheat your oven to 200 deg C.
  2. In a double boiler (placing a heat proof bowl over a saucepan with some water that has been boiling, in such a way that the water does not come in direct contact with the bowl or the chocolate sauce), add your chopped bittersweet dark chocolate and butter, combine well using spatula, set aside to cool down, at least for 5 minutes.
  3. Next separate the egg yolks from the egg whites. 
  4. Now, add the egg yolks to the melted chocolate sauce one at a time and ad in the vanilla essence and combine using a whisk.
  5. In a deep clean bowl, add your egg whites and beat till foamy, now gradually 1 tbsp at a time add in your sugar and whip up the egg whites using a hand held beater and whip to stiff peaks, stop immediately you see stiff peaks,.
  6. Next, fold in the stiff egg whites into the chocolate batter in 3 parts (do not dumo the egg whites all together)
  7. Butter your ramekins (small ceramic bowls)and coat them in sugar, and remove the excess by tapping and discarding the extra sugar.
  8. Into your ramekins, add your chocolate Soufflé batter and level it using a spatula .
  9. Now using your thumb, clean or make a small well at the edges of the ramekins using your thumb.

  10. Place your ramekins in your preheated oven. Set the temperature to 190 deg C and allow to bake for around 15 minutes/ until they are firm to the touch and have rised,but if you shake the ramekins, they are a bit wobbly in the centre.

  11. If making on stove top, in a sauce pan, pour some water, and place a steel bowl upside down and allow to come to a boil on high heat with the lid on. Open lid, and place your ramekin on the inverted steel bowl and close lid and allow to cook for approx 15 minutes. Put the flame on medium high for the first five minutes and then on medium low for the last 10 minutes. Transfer to a wire rack and allow to cool for until warm to the touch and serve.


  12. Drizzle some Nutella, add whipped cream and place some berries or cherries and enjoy! 

Notes:

  • Make sure you use good quality dark chocolate /bittersweet chocolate.
  • Do not whip the egg whites for too long, as it will get difficult to incorporate the stiff egg whites into the chocolate batter and can result in a cracked Soufflé.


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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