Chef Tejasvi decodes the Chocolate Souffle!

Chef Tejasvi decodes the Chocolate Souffle!



Now we all know how intimidating making a soufflé may seem but if you follow all the steps that I’ve mentioned below to the T, it’s going to be a cake walk for you. 


  • Start by preheating your oven at 190° C. 
  • Grease 6 ramekins generously with butter and coat it with a sprinkling of caster sugar. Please remember when you are greasing it with butter angle the brush upwards this will help the soufflé to glide up. I was given this advice by French chef who made a kickass soufflé for me and my father at a restaurant in Paris. I swear by this advice. Now with the help of your thumb clean the rim of your ramekin this will allow the soufflé to rise above the ramekin.
  • Take a saucepan and start adding flour, 2 tablespoons of sugar and salt. Start pouring the milk very slowly and start incorporating it with the dry in ingredients. You want a smooth paste with no lumps. Now place the pan on medium to low flame  and start whisking it till it thickens. 
  • Remove it from the heat and add the chocolate chunks. Let the chocolate melt with the heat of the pan without mixing it yet. This will take a min or so.
  • Once the chocolate has melted start mixing it with a spatula. If you feel the mixture is very thick then just add 3 teaspoons of milk and adjust the consistency. We want a smooth flowy consistency.
  • Add the yolks to the chocolate mixture and mix with the spatula till everything is well combined.
  • In another clean large bowl whip up the egg whites till it’s got stiff peaks. 
  • Start by folding 1/3 of the fluffed up egg whites into the chocolate mixtures and then fold in the rest very gently without knocking out a lot of air from the egg white. Please use a rubber spatula or a metal spoon to do this.
  • Pour in the batter into your greased ramekins and place them on a baking tray. 
  • Bake at 190 ° C for 17mins exactly. DO NOT OPEN THE OVEN DOOR while the soufflé is baking.
  • Once baked, dust some icing sugar on top and serve hot. 

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