Preliminaries: Spread butter on the ramekins and coat with granulated sugar. Prepare hot water to bake in a hot water bath.
Make the chocolate custard. Put the egg yolk and granulated sugar in a heatproof bowl. Whisk with a whisk until it becomes white and thick.
Sift in cake flour and cocoa in the egg yolk mixture and mix. Add milk little at a time at the beginning. After adding about half of the milk, then add all the remaining milk and mix.
Heat in a 800W microwave for about 1.5 minutes. Take the mixture out a few times while heating and mix. Heat until it thickens.
Add chocolate while the mixture is still hot and mix. Add rum at this point if you like. Then the chocolate custard is ready.
Keep the custard over hot water and keep it warm. Preheat the oven to 180°C!
Make the meringue Add granulated sugar to the egg white in 2 portions and whip up until stiff peaks form using the high level on the hand mixer.
When the meringue is whipped, whip the meringue on the lowest speed with a hand mixer for the last one minute to make the meringue foam smooth and fine. Then the meringue is ready.
Stir the chocolate custard with a whisk and make it loose. Add 1/4 of the meringue and stir with the whisk to mix.
Add the rest of the meringue and mix gently this time like cutting the mixture using a rubber spatula to maintain the meringue foam.
When the mixture is mixed evenly, pour the batter into the ramekins to the brim. Even out the surface and wipe the edges with your fingernail to remove excess batter.
Place a heatproof container on a baking sheet. Line the container with paper towel and place the ramekins. Pour the hot water for the water bath baking into the heatproof container until about half its height are covered.
Bake in the preheated oven Bake at 180°C oven for 18 minutes. (Do not open the oven door during the process, or the soufflé will deflate.)
Then the fizzy～fluffy chocolate soufflé is ready You can also sprinkle powdered sugar to finish for a touch.
Make sure to prepare things in advance because if you work slow, the meringue foam will burst and you'll have a deflated soufflé.
The preparation is very important and it is the most important point to make a fluffy soufflé ♡ Lining the heatproof container with paper towel at Step 12 is to prevent the ramekins from slipping.
You will be baking in a water bath, so please be careful not to burn yourself! The soufflé will deflate in about one minute so enjoy it while hot.
The ingredients are for two small ramekins. If the ramekins are about 8 cm, I think pouring the batter to 80% full and baking might be better!?
Story Behind this Recipe
Soufflés make you feel happy when you eat it ( ó㉨ò) Everyone smiles when they eat soufflés And I love chocolate Because of this, I thought that I must make a chocolate soufflé. So, I made an easy soufflé recipe just using one egg.
The trick is not to chill the custard and keep it over hot water to let the custard loosen. This makes it easier for the stiff meringue and custard to blend well together Try to maintain the form as possible at Step 10. Also, be sure to put the cakes in the oven as soon as they're made!