Chocolate soufflé

For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.

This recipe by Rémi Poulain, chef at L'Évadé restaurant in Paris 9e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves: 4
Preparation time : 10 min
Cooking time: 15 min

Ingredients for Rémi Poulain's chocolate soufflé

225 g 70% chocolate
75 g butter
7 egg whites
80 g sugar

For the mold lining

50 g softened butter
50 g caster sugar

Steps for Rémi Poulain's chocolate soufflé

Molds: Start by lining the ramekins with the butter using a pastry brush. Sweeten the ramekins, then tap them to remove any excess sugar. Set aside in a cool place.
To make the soufflé: Melt the butter and chocolate in a bain-marie. Beat the egg whites until stiff with half the sugar, then pour in the rest of the sugar as you go (be careful not to overbeat them). Fold the stiffly beaten egg whites into the chocolate in two stages, the first gently with a whisk, the second with a maryse.
Soufflés: Fill the ramekins to the top of the tin. Bake at 170°C for 8 to 10 min. Serve immediately with vanilla ice cream or vanilla whipped cream.

Has this recipe inspired you to discover Rémi Poulain's cuisine? Read the Gault&Millau review of L'Évadé.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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