- 250g Egg Whites
- 250g Sugar
- 30-50g Cocoa Powder
The most important part of the soufflé is the initial whisk of egg whites. I use 250 grams of egg white and whisk them to a firm peak. You can do it by hand but I prefer an electric whisk. And when I say ‘whisk to a firm peak’ the consistency really is quite hard.
Add in the sugar. Sprinkle it in slowly. Mixing, again with an electric whisk, to make a meringue. Keep adding, then whisking, then taste it. You shouldn’t be able to taste any granulated sugar any more, it should all be dissolved.
Get 30–50g of cocoa powder and using a spatula gently fold it in. Don’t over beat it. Just fold. Add a bit at a time until you get the flavour and consistency you desire.
Put the mixture into pre buttered ramekins. You can butter them using a pasty brush.
At this stage I build up the soufflé. I add a spoonful of the mixture, push it down, then add another layer, push that down, slowly building it up to the top.
When the mixture reaches the top of the ramekin either over fill it and put a few spikes into it with a spoon, or flatten it off with a palette knife, depending on how you want it to look when its cooked.