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Recipe: Baros Chocolate Soufflé

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Chocolate soufflé is ultra-decadent and it’s a perfect finishing dish to dinner parties or a romantic dinner. These rich and delicious soufflés may look like a restaurant-only dessert, but they are surprisingly easy to make. Here’s a chocolate soufflé recipe from Executive Chef Holger Joost of Baros Maldives for you to try and impress your guests at your next dinner party.

Recipe for 4 Portions

Ingredients:

  • 25g butter
  • 50g chocolate grated
  • 30g flour
  • 115g sugar
  • 10g corn flour
  • 175ml egg white
  • 15g cocoa powder
  • 60ml milk
  • 30ml double cream
  • 6 eggs

Methods:
1. Take soufflé dishes and brush them completely with softened butter so that the soufflé doesn’t stick to the dish.

2. Mix the flour, sugar and corn flour.

3. Put eggs into a bowl, and then beat in half of the flour mixture to make a smooth paste. Tip in the rest of the flour mixture and mix well.

4. Pour the milk and cream into a pan and bring just to boil. Remove from the heat.

5. Add the grated chocolate and beat until it is melted and smooth with no lumps.

6. Stir the hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 minutes to a smooth, thick consistency. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.

7. Slowly warm the cream in a pan. Just before it boils, take it off the heat and add the chocolate mix. Beat constantly to a velvety texture, gradually sprinkling in the cocoa powder as it dissolves. Allow to cool. Heat oven to 190 degree Celsius.

8. Whisk the egg whites to soft peaks. Sprinkle in the sugar as you are mixing. Keep whisking to stiff, firm peaks to give volume to the soufflés.

9. Mix cream and paste in a large bowl. Stir in 2 teaspoons of egg white.

10. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third, and then fold in the rest.

11. Spoon the mixture into the dishes to fill them by three- quarters, then gently press a spoon in to make sure it fills all the gaps.

12. Fill the dishes to the top with the mixture, then tap each dish on to the surface so the mixture fills the sides.

13. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 10-12 minutes.

Chef’s tips:
The Baros Chocolate Soufflé is best served with homemade vanilla cream. Enjoy the soufflé with aged rum or a good coffee.

Executive Chef Holger Joost of Baros Maldives

Executive Chef Holger Joost of Baros Maldives

Executive Chef Holger Joost is responsible for three gourmet standard restaurants at Baros Maldives, including The Lighthouse Restaurant, recognised as one of the best in the Maldives. Hails from Germany where he began his career age 18 in 1997 as a trainee chef at a fine dining restaurant in Jabel. He progressed to working at Intercontinental Hotels in Vienna and Edinburgh before moving to Dubai as a Chef with the Jumeirah Group for four years. In 2007 he joined the Westin in Leipzig rising to become Executive Chef there.

Baros Maldives is a small coral island in the Indian Ocean, just 25 minutes by speedboat from the Maldives International Airport. Set in a translucent lagoon surrounded by a sun-drenched, golden sand beach, ringed with a colourful living coral reef, Baros Maldives is dedicated to couples, whether on a secret interlude together, a honeymoon in the sun, a special anniversary, or for those who just want to enjoy each other’s company away from stress and hassle. It’s perfect for a holiday to remember forever.

Author: Javan Ng
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