Anna Olson Makes Chocolate Soufflé! | Baking Wisdom
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- Опубликовано: 12 июн 2024
- Recipe below - follow along! When most of us think of a sweet soufflé, the chocolate version comes to mind instantly. The balance between warm chocolate intensity and airy lightness is why chocolate soufflé is so beloved, and it’s relatively straightforward to make. I bake individual chocolate soufflés to serve on their own or with warm Salted Butter Caramel Sauce or chilled Crème Anglaise. Invite guests to take a bite from the middle of their soufflé and then pour the sauce into that warm, soft centre.
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• Recipe Information •
Makes six 8 oz (250 mL) soufflés
Prep Time: 20 minutes
Cook Time: 22 minutes
Serve immediately.
• Ingredients •
½ cup (125 mL) 2% milk
½ cup (8 Tbsp/100 g) granulated sugar, divided, plus extra for the soufflé dish
2 tsp cornstarch
1 tsp vanilla extract
5 oz (150 g) bittersweet baking/couverture chocolate, chopped
2 Tbsp (30 g) unsalted butter
10 large egg whites, at room temperature
½ tsp cream of tartar
• Chapters •
00:00 Welcome to Baking Wisdom!
00:26 Prepare the baking dishes.
Preheat the oven to 400°F (200°C). Lightly butter six 8 oz (250 mL) soufflé or other 1-cup (250 mL) straight-sided baking dishes. Sprinkle the inside of the cups with sugar and tap out any excess. Place the dishes onto a baking tray and chill until ready to fill and bake.
02:17 Make the chocolate base.
Whisk the milk, 2 Tbsp (25 g) sugar, the cornstarch and the vanilla in a small dish and set aside. Melt the chocolate and butter in a small saucepan over low heat, stirring constantly until melted.
04:09 Stir in the milk mixture in two additions.
Whisk until evenly blended. Keep this base warm over very low heat while you prepare the egg whites. (You can prepare this base ahead of time, refrigerate and warm over low heat before baking the soufflés.)
After adding the milk, the chocolate mixture will be a thick paste and may look a little grainy. Don’t worry-it will smooth out after the whipped egg whites are folded in.
05:14 Whip the egg whites and cream of tartar.
Use electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in the remaining 6 Tbsp (75 g) sugar and whip until the whites hold a soft peak when the beaters are lifted.
You might think that soufflés involve whipping your egg whites to a stiff peak, but this isn’t always the case. A soft peak is easier to fold into the chocolate base and has more air bubbles within it to expand in the heat of the oven. As well, a stiff peak is trickier to achieve successfully since it is seconds away from overwhipped whites, which will collapse and fall if baked.
08:06 Add egg whites to chocolate.
Transfer the warm chocolate base to a larger bowl. Fold a third of the whites into the warm chocolate quickly but gently-they will deflate quite a bit, but this is expected. Fold in the remaining two-thirds of the egg whites until incorporated. Pour this mixture into the prepared soufflé dishes.
09:30 Bake the soufflés.
Bake for 15 to 18 minutes, until the tops take on a dull look (they will rise well above the top of the soufflé dishes).
10:06 Serve the results!
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I grow up with "Bake with Anna Olsen" as I first watched her show nearly 10 years ago. it is the only show that me and my mom enjoys watching together. my mom also bought us a Kitchen Aid stand mixer to, actually, bake alongside Anna's recipes and directions. and now, as a home baker, I truly appreciate all of the skills Anna teaches on her show because they are very realistic, fundamental and useful skills to bake at home or to work as a chef. thanks a lot Anna ❤
that is why i like Anna Olson, she explains these concepts so perfectly
Love the addition of the before & after screens together! Always the best Anna!❤️🍁
Thank you chef Anna Olson, who inspired me to learn baking, so much fun 🥰
These soufflés are definitely deserve to master, can't wait till I make these for baking projects !!! Will you show us by how to make Japanese style soufflé pancakes and raspberry soufflés too ?
Love your baking!❤
Beautiful chef. Thanks a lots.
Amazing Anna thank you so much be bless to you nd your family
Yum they look good 🤤
You make it look so easy
I'll try it this weekend
Thank you chef have a nice day.
Amazing
Yummy 🎉🎉🎉
😋😋
I'd love to make this for my celiac husband. What can I substitute for the flour when greasing the ramekin?
If you watch, Anna greases then dusts in white sugar the sugar creates a crust.
👏👏👏👏👏👏
Hi Anna!!❤ what is the diameter of your ramikins?
❤️❤️❤️❤️👏
Can we use 300 grams of liquid egg whites in place of fresh?
Hallo Ms ana morning
What brand of chocolate?
what's the substitute if one doesn't hav cream of tatar? plz 😮
Thank u God bless
Agar agar
A little lemon juice. It's just about the acid it needs
Love this🫶
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Confused... Your initial comment was to butter and flour... Then demonstrated using sugar.
That totally freaked me out too. ❤
She just misspoke. It's definitely sugar you coat the ramequins with. There is no flour in a chocolate soufflé.
Yes, it was a lapsus linguae.
En español porfavor 😢
Umm, where did Anna go?? This isnt her. No.
quality of the video is awfull
You can change it to 1080p