Chocolate Soufflé

This recipe is one from my husband, Chef Martin Laprise of The Chef in Stead. It’s relatively simple to do, and very impressive. Note his advice at the end – you just have to persevere!


chocolate souffle

Serves 6 adults

2 oz / 60 mL Kahlua liqueur (or other flavour you enjoy; if you don’t want alcohol, use a syrup like those for flavoured coffee)
6 oz / 180 g butter
9 oz / 275 g chocolate (use Callebaut, or any other good quality European chocolate – NOT chocolate chips!)

7 egg yolks
2 tbsp /30 g flour
2 oz /60 mL Kahlua
5 oz / 150 g Sugar

7 egg whites
2 tbsp / 30 g sugar
1/8 tsp / 1 g Cream of Tartar

Preheat oven at 350F / 175F.

Whether you use ramekins, or a high cake pan or ceramic crock to make a large soufflé, just grease it with butter then sprinkle with sugar. The sugar will help the soufflé to stay up!

At low temperature on a double boiler or in a microwave, melt chocolate, butter and Kahlua together.

Next, whip the yolks, flour, remaining Kahlua and sugar to a nice white/yellowish fluff.

In a large bowl, mix together the chocolate and yolk mixture and set aside.

Whip the egg whites and Cream of Tartar until peaks just begin to form, then add sugar and finish whipping the meringue until it forms stiff peaks (you can turn the bowl upside down and the meringue will stick in place – just turn it slowly!)

With a spatula, fold in 1/3 of the meringue into the chocolate mixture, then add the rest and gently fold in until smooth.

Bake in the middle of the oven.
Don’t bang the door too much and don’t open the door in the first 15 minutes! About 19-28 minutes or until the top look somewhat firm but is still soft.

I know, it’s hard to know when it is done, the good thing is that after 20 something minutes or so, it may not look totally cooked to you, but your guests will find it delicious even if it’s a bit undercooked.

Remember Julia Child, who said: “Never apologize for anything that happens in the kitchen!”
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