Gradually add the egg yolks to the chocolate mixture, ensuring you vigorously whisk throughout this process. - This will prevent the egg from cooking and clumping.
Ensure the beaten egg whites are folded into the chocolate mixture - Mixing instead of folding will prevent the souffle' from puffing.
Once the ramekins are filled, do not shake them as this will remove the air necessary for the rising.
Resist the temptation to open the oven before the baking time is over as this will cause the souffle' to deflate.
Cheese souffle' (makes about 4 servings)
What you need
40g (3 tbsp) butter
40g (1/3 cup) flour
240ml (1 cup) milk
5g (1 tsp) Dijon mustard
2g (1/2 tsp) salt
1g (1/4 tsp) paprika
Freshly ground black pepper
4 large eggs
50g (1/2 cup) Emmentaler (Swiss) cheese, grated
50g (1/2 cup ) Cheddar cheese, grated
25g (1/4 cup) Parmesan cheese, grated
grated Parmesan cheese for topping (optional)
butter and breadcrumbs for coating the ramekins
How to make it
Preheat oven to 190C (375 F).
Place a baking sheet on the middle rack in the oven.
Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling.
Gradually stir in milk, until mixture is smooth.
Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened.
Remove from heat and stir in cheeses.
Add egg yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper.
Transfer mixture to a larger bowl and let cool slightly.
In a separate bowl whip whites with a pinch of salt until stiff peaks form.
Gradually fold the whipped whites into the cheese mixture.
Divide mixture evenly into the prepared ramekins.
Sprinkle grated parmesan on top of each.
Place the ramekins onto the preheated baking sheet and bake for 25-30 mins until golden and puffed.
Serve immediately as the soufflé will begin to deflate after about 2 minutes.
You can serve alongside a fresh salad and crusty or toasted bread.
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