Abinao Chocolate Souffle

by

Chocolate Souffle

 

Ingredients

Recipe serves for 10 persons

Soufflé base:

  • 500g milk
  • 75g sugar
  • 90g flour
  • 30g cocoa powder
  • 50g abinao 85% dark chocolate

Soufflé mix:

  • 150g soufflé base
  • 100g egg white
  • 50g sugar

Chocolate ganache:

  • 150g cream 35%
  • 85g abinao 85% dark chocolate
  • 15g glucose

 

 

Method

Chocolate ganache:

Bring the cream and glucose at around 80 degrees and pour on the abinao 85% dark chocolate. Mix slowly starting by the middle until to get an elastic and homogeneous texture. Keep outside in a pipping bag.

Soufflé base:

Mix the sugar, flour and cocoa powder. Add the cold milk and bring to boil. Cook around 5 minutes until to get a thick texture. Put in a container and cool down before to use.

Soufflé mix:

Take 150g of the soufflé base and put in a mixing bowl. Start to whip the egg white with the sugar (speed 6 of the kitchen aid) until it reaches “bird’s beak”. Then if yes, take 1/3 of the meringue to mix with the base, then pour on the rest of the meringue and mix together gently.

 

Preparations and Cooking:

  • Use soft butter to brush the soufflé mold. This is very important to brush upwards from the bottom and always in the same direction for a better development of the soufflé. When you finish, put in the mold a mix of sugar and cocoa powder, to create a fine sweet layer. Remove the excess.
  • Prepare your soufflé mix and fill half of the mold, put one round chocolate ganache shell in the middle, then finish by filling up the mold. Use a palette knife to make it flat and in regular shape. Clear and clean the edges to allow a good development.
  • Bake in the Gaggenau oven at 190 degrees for 8 - 10 minutes.

 

Attention:

It’s very important to serve the soufflé immediately.

 

Serve:

Recommend serving it with a cacao sorbet, or for the greediest with a vanilla ice cream.

 

*Cooking Appliance:
Oven 400 series BO 470