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1
Preliminaries: Spread butter on the ramekins and coat with granulated sugar.
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2
Prepare hot water to bake in a hot water bath.
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3
Make the chocolate custard.
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4
Put the egg yolk and granulated sugar in a heatproof bowl.
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5
Whisk with a whisk until it becomes white and thick.
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6
Sift in cake flour and cocoa in the egg yolk mixture and mix.
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7
Add milk little at a time at the beginning.
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8
After adding about half of the milk, then add all the remaining milk and mix.
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9
Heat in a 800W microwave for about 1.5 minutes.
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10
Take the mixture out a few times while heating and mix.
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11
Heat until it thickens.
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12
Add chocolate while the mixture is still hot and mix.
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13
Add rum at this point if you like.
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14
Then the chocolate custard is ready.
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15
Keep the custard over hot water and keep it warm.
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16
Preheat the oven to 180C!
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17
Make the meringue Add granulated sugar to the egg white in 2 portions and whip up until stiff peaks form using the high level on the hand mixer.
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18
When the meringue is whipped, whip the meringue on the lowest speed with a hand mixer for the last one minute to make the meringue foam smooth and fine.
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19
Then the meringue is ready.
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20
Stir the chocolate custard with a whisk and make it loose.
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Add 1/4 of the meringue and stir with the whisk to mix.
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Add the rest of the meringue and mix gently this time like cutting the mixture using a rubber spatula to maintain the meringue foam.
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23
When the mixture is mixed evenly, pour the batter into the ramekins to the brim.
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24
Even out the surface and wipe the edges with your fingernail to remove excess batter.
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25
Place a heatproof container on a baking sheet.
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26
Line the container with paper towel and place the ramekins.
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Pour the hot water for the water bath baking into the heatproof container until about half its height are covered.
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Bake in the preheated oven Bake at 180C oven for 18 minutes.
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29
(Do not open the oven door during the process, or the souffle will deflate.)
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Then the fizzy~fluffy chocolate souffle is ready You can also sprinkle powdered sugar to finish for a touch.
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31
Make sure to prepare things in advance because if you work slow, the meringue foam will burst and you'll have a deflated souffle.
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The preparation is very important and it is the most important point to make a fluffy souffle Lining the heatproof container with paper towel at Step 12 is to prevent the ramekins from slipping.
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33
You will be baking in a water bath, so please be careful not to burn yourself!
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34
The souffle will deflate in about one minute so enjoy it while hot.
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35
The ingredients are for two small ramekins.
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36
If the ramekins are about 8 cm, I think pouring the batter to 80% full and baking might be better!
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37
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