Un oeuf already!
So I’m sure I speak for all of us when I say, “un oeuf already!” Quit trading egg jokes and arguing why soufflés matter, and get to the point. Tell me how to make one!
Without further ado, allow me to put an end to this once and for all by offering my recipe for the perfect soufflé:
55g butter, plus extra for greasing
55g plain flour
3 egg whites
55g dark chocolate
25g dark chocolate, melted, to serve
Preheat the oven to 180C/350F/Gas 4. Grease the insides of two ramekins.
Melt the butter in a pan and stir in the flour to make a roux.
Place the chocolate into a bowl set over a pan of simmering water and leave to melt, about 4-5 minutes, stirring occasionally. Remove from the heat and allow to cool slightly.
Whip the egg whites in a bowl until soft peaks form. Gently fold the chocolate into the egg whites, followed by the roux.
Spoon the soufflé mixture into the buttered ramekins and place onto a baking sheet. Bake in the oven for 6-8 minutes, or until well-risen.
Dust the soufflé with icing sugar and drizzle over the melted chocolate. Serve immediately.