Bavarian Chocolate Soufflé

Ingredients

While the original French soufflé is known for its light and airy texture, the Bavarian adaptation adds a touch of richness and depth to the dish. The Bavarian Chocolate Soufflé incorporates the use of high-quality Bavarian chocolate, which lends a distinct flavor profile to the dessert. Additionally, the Bavarian version may include a hint of warm spices such as cinnamon or nutmeg to enhance the overall taste. We alse have the original recipe for Soufflé, so you can check it out.

• 150g (5.3 oz) Bavarian chocolate, finely chopped 150g (5.3 oz) Bavarian chocolate, finely chopped
• 3 tablespoons unsalted butter, plus extra for greasing 3 tablespoons unsalted butter, plus extra for greasing
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 250ml (1 cup) whole milk 250ml (1 cup) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 100g (1/2 cup) granulated sugar, divided 100g (1/2 cup) granulated sugar, divided
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 26g
• Protein: 7g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and dust with granulated sugar.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the milk, ensuring no lumps remain. Cook until the mixture thickens and comes to a boil.
4. 4.
   Remove the saucepan from heat and add the chopped Bavarian chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
5. 5.
   In a separate bowl, whisk the egg yolks with half of the granulated sugar until pale and creamy. Gradually pour the chocolate mixture into the egg yolks, whisking constantly.
6. 6.
   In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff peaks form.
7. 7.
   Gently fold the beaten egg whites into the chocolate mixture until well combined.
8. 8.
   Divide the mixture evenly among the prepared ramekins. Smooth the tops with a spatula.
9. 9.
   Bake for 15-18 minutes, or until the soufflés have risen and are set around the edges but still slightly jiggly in the center.
10. 10.
    Remove from the oven and dust with powdered sugar. Serve immediately.

Treat your ingredients with care...

• Bavarian chocolate — Use high-quality Bavarian chocolate with a cocoa content of at least 70% for the best flavor and texture.
• Eggs — Ensure that the eggs are at room temperature before separating them. This will make it easier to achieve the desired consistency when beating the egg whites.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the chocolate mixture to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking, as they will deflate quickly.
• Dusting the ramekins with granulated sugar helps the soufflés rise evenly.

Serving advice

Serve the Bavarian Chocolate Soufflé warm, straight from the oven. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

For an elegant presentation, dust the soufflés with powdered sugar and garnish with a sprig of fresh mint. Serve them on individual dessert plates with a drizzle of chocolate sauce for added decadence.