Cherry Soufflé with Chocolate Sauce
Fluffy as a cloud and light like a feather, this Cherry Soufflé is perfect for a romantic date night, and/or when you want to please your guests. Served hot with a luscious chocolate sauce, it makes for the perfect sweet end for the day. Did I mention, it’s also very easy to make?
Soufflé are notorious for seeming quite complicated, and something that only professionals are allowed to make. But let me tell you, they really don’t have to be. This soufflé recipe is fairly easy and simple to follow. The method is the same as any- you make your custard base first and then fold in with the meringue.
The secret to making your soufflé rise tall (and making sure it stays that way..for a while anyway) lies in building a proper structure. There are two main components in the recipe that do just that:
Cooking the starch- when we make the custard base on the stovetop, it is important to cook the mixture until it boils. This ensures that the starch in the flour is completely cooked- meaning the starch has gelatinised that allows the soufflé to hold its structure during baking.
Tip: as a little extra help, use a high protein flour as compared to plain flour to help maintain the structure better and for longer.
Whipping the meringue well- meringue is what gives the soufflé its lightness, fluffiness and height. But it also helps to hold the structure during this rise. If your meringue is not whipped enough, it won’t rise as tall. On the other hand, if it’s over-whipped, it will rise too quickly and collapse just as quickly. You want to whip your meringue to a medium stiff consistency- stiff enough to hold it’s shape with a slight peak.
If you’ve got those two components right, it’s smooth sailing from there. But here are a few more tips to make them even more foolproof:
Grease your ramekins with butter in an upward vertical motion. This allows for the soufflé to rise straight and tall.
Fill your ramekins to the top for that signature soufflé top. Wipe down the edges of the ramekin to create a “lip” which ensures they rise straight and tall.
Use a hot oven for an oven spring. Bake them at a high temperature (200°C) for a tall rise.
While it may seem daunting because everybody says so, making a soufflé is not as hard as you might think. I’ve included as much detail in the recipe as possible to help you nail this recipe. You’ve got this. Happy baking!
Recipe
Serves- 2
Ingredients
For the cherry soufflé:
33g salted butter
25g high protein flour (12-13% protein)
75g milk
50g cherry puree
32g egg yolks (~2 large eggs)
60g egg whites (~2 large eggs), around 28°C
40g caster sugar
For the chocolate sauce:
36g good quality dark chocolate (I use 64% cocoa)
80g heavy cream
5g balsamic glaze (not vinegar), optional *
icing sugar, to serve
Method
For the chocolate sauce:
Make the sauce first: Place the chocolate in a small measuring jar.
Heat the cream until just about to boil and pour over the chocolate. Use an immersion blender to emulsify the sauce.
Add the balsamic glaze and emulsify again. Keep aside to cool down.**
For the cherry soufflé:
Prepare the ramekins: Grease 2x large ramekins with softened butter in an upward vertical motion. Add a heaped spoonful of caster sugar and shake the ramekin around to completely coat with sugar. Tip out any excess. Keep aside. I use these ones- 10cm x 6cm.
Preheat oven to 200°C (fan-forced) or 210°C (deck oven).
Make the soufflé base: In a small pot, add the butter and place over medium heat.
Once melted, add the flour and mix to combine.
Pour the milk and cherry puree into the roux and whisk to combine well, ensuring there are no lumps. Cook the mixture until it comes to a boil.
Remove from heat and add in the egg yolks. Whisk to combine well. (Pro tip: if you have an immersion blender, you can also emulsify the base.) Keep aside to cool down.
Meanwhile, in the bowl of a stand mixer, fitted with a whisk attachment, add the egg whites, a small pinch of salt and caster sugar. Whip on medium speed to a medium stiff meringue. Don’t be tempted to whip at a very high speed. Medium speed allows for the most stable meringue.
Add a small portion of meringue into the cooled soufflé base and mix to lighten the mixture. Add the remaining meringue and fold gently, careful not to deflate the mixture.
Transfer the mix into a piping bag. Pipe into the prepared ramekins, all the way to the top. Use a palette knife to flatten the top. Wipe the edges with your finger to create a “lip” for the souffle.
Bake for 15-18 mins, depending on how deep your ramekin is***. Mine took 18 mins to bake.
Place the soufflé on a serving plate. Dust with icing sugar. Make a small hole in the centre with a spoon and pour the chocolate sauce into the soufflé. Serve immediately. Bon appetite!
Notes:
*- if you can’t find balsamic glaze, you can mix balsamic vinegar with a big pinch of brown sugar.
**- You can make the sauce up to 4 days in advance, stored in the refrigerator.
***- I use a 6cm deep ramekin. If you’re using a smaller ramekin, reduce the baking time to 15 mins.
- Prep ahead: make the soufflé mix and pour into the prepared ramekins. You can freeze for up to 1 week and bake straight from the freezer.
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