Name: Chocolate Soufflé
Yield: 4 servings
Ingredients: 400 g 70% dark chocolate; 6 6 egg yolks; 230 g egg whites; 150 ml mineral water; 180 g sugar; for greasing the molds; 40 g butter; 50 g sugar

Chocolate Soufflé

A chocolate soufflé with 70% dark chocolate, smooth and fluffy, that melts with every spoonful, thanks to its 6 egg yolks.

Ingredients

Servings:

Ingredients

400 g70% dark chocolate
6 6 egg yolks
230 gegg whites
150 mlmineral water
180 gsugar
for greasing the molds
40 gbutter
50 gsugar

Nutritional Information

Per Serving (Approx.)

Calories

1162 kcal

Protein

32 g

Fat

62 g

Carbohydrates

121 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Grease the molds with butter and sprinkle them with sugar, ensuring they are completely covered.
Store the molds in the refrigerator for at least 2 hours before filling them with the batter to ensure they are cold and compact.
Melt the chocolate using a double boiler, making sure no water droplets from splashes get in.
Transfer the melted chocolate to a large bowl where the whipped egg whites will fit later. The chocolate should reach a temperature between 115ºC and 120ºC.
When the syrup starts to boil, turn on the mixer at low speed to begin whipping the egg whites to soft peaks. Monitor the temperature of the syrup, and when it reaches 115ºC-120ºC, increase the mixer speed to medium. Do not stop beating at any point.
When the syrup reaches 115ºC, slowly incorporate it into the mixer to bind it with the egg whites, which should be beating constantly.
Continue beating until the meringue has cooled and we notice that the mixing bowl is at room temperature. Do not stop the mixer during the entire process.
Without stopping the beating of the egg whites, incorporate the yolks and continue beating until you achieve a uniform color in the mixture.
Add 1/4 of the whipped egg whites with the yolks to the chocolate and mix vigorously until well integrated.
Add the remaining 3/4 of the egg whites and stir very carefully and slowly with a rubber spatula, moving the spatula against the sides and making an encircling motion clockwise while moving the bowl counterclockwise with the other hand.
Remove the molds from the refrigerator and fill them up to 3/4 of their capacity.
You can store the filled molds in the refrigerator for up to 24 hours to bake them the next day, or leave them for 1 hour before baking when the oven is preheated to the cooking temperature.
Preheat the oven to 180ºC for 40 minutes before baking, placing the tray at the bottom of the oven, as it is important for the soufflé to have a sudden burst of heat from below at the beginning.
Bring water to a boil in a pot that can be placed in the oven to generate steam during baking.
When the water in the pot is boiling, bake the soufflés and place the pot on the tray to take advantage of the steam.
Bake at 180ºC for 12 minutes with steam (and, if possible, with a fan to distribute the air evenly).

Recommendations & Tricks

To prepare the soufflé in advance, fill the molds with the mixture and cover each one with plastic wrap before placing them in the refrigerator. You can keep them refrigerated for a maximum of 24 hours and bake them just before serving.
Ensure you thoroughly grease the molds with butter and then sprinkle them with sugar to facilitate unmolding and give the soufflé a crispy texture on the outside.
Melt the 70% dark chocolate in a bain-marie or in the microwave on low power to prevent it from burning, and let it cool slightly before incorporating it into the egg yolks.
Beat the egg whites to stiff peaks, gradually adding the sugar to stabilize them and achieve a fluffy and light texture for the soufflé.
Mix the egg yolks with the mineral water and gently combine with the melted chocolate until fully integrated.
Fold the beaten egg whites into the chocolate mixture using an encircling motion, avoiding deflating them, to maintain the volume and achieve a tall, fluffy soufflé.