soufflé

Sally McKenney’s chocolate soufflé is a French-style dessert with a rich, sponge-like centre and a crackly top. Her selected version uses a semi-sweet chocolate bar and butter, with whipped egg whites supplying its lift.

The chocolate and unsalted butter are melted together and left to cool slightly. The yolks of the separated eggs are whisked into this mixture with vanilla extract and salt.

The same eggs’ whites are beaten with cream of tartar, then granulated sugar is added gradually until stiff, glossy peaks form. The whites are gently folded into the chocolate mixture in three additions.

While the batter briefly chills, straight-sided ramekins are coated with a separate portion of softened butter and granulated sugar. The filled ramekins are levelled and a small channel is made around each top edge before baking.

The soufflés bake until the edges set and the centres retain a slight jiggle. McKenney serves them immediately, explaining that their height begins to fall within minutes; this selection is served plain.