What should the results of my chocolate soufflé be like?
Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)?
I made soufflés for my girlfriend and I and she noted there were creamy parts and suggested that they might be raw.
I bake them at 390 degrees for 14 minutes using 7oz of chocolate melted with 6 large egg yolks, and 5 tbs of butter and a pinch of salt.
I wanna make them for us again for valentines day and was wondering if I should change up the procedure.
Best Answer
A chocolate souffle should be warm and gooey in the middle, if it is solid throughout it has been cooked too long. It sounds like you have it right, I wouldn't change it. If you want to prove it to her do a google image search on chocolate souffle, you'll see what the result should look like.
Pictures about "What should the results of my chocolate soufflé be like?"
How do you know when a souffle is done?
How to check when the souffle is perfectly done: To know if the souffle is perfectly cooked inside, you stick a kitchen needle into the middle. It must come out totally clean. If, on the contrary, it comes out wet and covered with egg, prolong the cooking for 2-3 minutes.What consistency should souffle be?
A perfect souffle will pretty much double in volume. It will be puffed and brown, and it can have a soft center (a little jiggly when the dish is gently shaken) or a firmer center (it doesn't jiggle hardly at all when gently shaken).Is chocolate souffle gooey in the middle?
Roy's Chocolate Souffle is often also referred to as a Molten Lava Cake. It has a gooey chocolate center as a surprise in the middle! A chocolate lover's dream. Not a copycat recipe.Are souffles supposed to be gooey?
Souffl\xe9s are best when they're still slightly runny in the centre. To check if a souffl\xe9 is set, gently tap the dish \u2013 it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.Easy Chocolate Souffle Recipe
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Karolina Grabowska, Karolina Grabowska, Nataliya Vaitkevich