Wolfgang Puck Executive Pastry Chef Kamel Guechida offers his take on a classic Chocolate Soufflé, with the support of his Elveo Thermometer Spatula, Flat Bottom Mixing Bowl, and Piano Whisk. To read more about Chef Kamel Guechida, click here, or find him on Instagram @chef_kamel_guechida.
Yield: Four molds of 10cm diameter across the top, 7cm high and 7.5cm base
300g Egg Whites
150g Chocolate, 70%, melted
In a bowl, melt the chocolate until it reaches 35C.
Butter the souffle molds.
Using a whisk, whip the egg whites and the sugar over a bain marie just until they reach exactly 45C, then mix on mixer on 2nd speed until cool.
Gently fold the melted chocolate into the meringue with a spatula, then fill the molds.
Fill the molds and run your thumb around the top to clean the edges.
Bake at 200C for 10 minutes in lower third of oven. This is delicious served with vanilla or chocolate ice cream or with a simple chocolate garnish.
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