This is a simple recipe from Just Desserts by Daniel Tay of Bakerzin. I have always loved the food
and desserts from Bakerzin in and this recipe surely didn't disappoint me! On top of the souffle, I added
nuts,vanilla ice cream and cute heart decoratives. However, my souffle didn't really rise up that much as I made a silly mistake of splitting the recipe, thinking that the recipe was for two as the photo had two souffles in it.
Chocolate Souffle from Just Desserts by Daniel Tay
Makes 1 small souffle
Ingredients:
unsalted butter (for greasing ramekin)
sugar (for coating ramekin)
55g egg white
1 tsp lemon juice
1 tsp sugar
70g chocolate
chopped nuts (optional)
1. Preheat oven to 180C/350F
2. Prepare an 8cm wide and 4.5 cm deep ramekin. Brush the inside of ramekin upwards with butter.
Spoon some sugar into the ramekin then tilt ramekin around to coat sides with sugar. Overturn ramekin and
discard excess sugar
3. Place egg whites in a small mixing bowl and whisk until foamy. Add lemon juice and sugar and whisk until light and fluffy with soft peaks
4. Melt chocolate in a bain-marie (hot water bath) and transfer to a mixing bowl.
Gradually fold in egg white mixture into melted chocolate.
5. Pour batter into ramekin until the brim and bake for 8-10 minutes until souffle is well risen.
Garnish as desired and serve immediately
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