This recipe is my take on Mast Brother’s Flourless Chocolate Cake from their new Chocolate Cookbook, which by the way, is amazeballs. In theory it’s a cake, but it puffs like a souffle when you place it ramekins, hence the title of this post. I added a few extra goodies like earl grey tea, cream, and a touch of lemon to complement this rich piece of heaven.
I bet you can already hear angels singing in your ear, am I right? Well, they aren’t angels per se, but more of a bunch of voices in your head saying “EAT THAT SHIT RIGHT NOW!”, I’d usually advice you not to listen to them, but today totally go with it. Go chocolate cray cray!
Bae, listen to me, this treat is so easy to make and honestly, you gotta enjoy these last bits of winter decadence before the snow melts away. No time to waste, run to the kitchen with me and let’s bake this sensational sensexual fantabulous souffle.
Flourless Dark Chocolate Souffle with Earl Grey Cream
Makes around 8 souffles
– 1 pound of chopped dark chocolate
– 1/2 cup of butter
– 8 eggs
– 1/3 cup of granulated sugar plus 4 tablespoons
– 1/2 teaspoon vanilla extract
– 1/2 cup of whipping cream
– 2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)
– 1 small piece of lemon peel
1. Preheat the oven at 350F. Butter yo ramekins.
2. Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture – fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.
While your souffle/cakes are baking, make the earl grey cream:
– Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
– Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).
*DING DING DING* souffles are ready! Take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and bada-bing, you are done.
You can serve them pipping hot or at room temp. Either way you’ll be seeing stars!
Photos and styling: The Artful Desperado
Recipe adapted from Mast Brothers’ flourless chocolate cake