Polo Lounge chocolate soufflé
With over 10,000 of these enjoyed each year at The Beverly Hills Hotel’s famous Polo Lounge restaurant, it’s no surprise that this chocolate soufflé is one of their most sought after desserts.
Executive chef Brooke Martin is here to share her hotel’s popular recipe, so you can indulge in this much-loved classic in the comfort of your own home. This soufflé is always big hit when shared with family and friends. Brooke also promises that making it is actually a lot easier than many people think. She’s even got a few helpful tips to make sure yours is a complete success. Enjoy!
- 2 cups milk
- 4oz sugar
- 4oz high-gluten flour
- 4oz soft butter
- 4tbs cocoa powder
- ½ cup egg yolk
- 1 cup egg white
- 2oz dark 65% cocoa chocolate
- Brush six ramekins with room temperature butter then coat with granulated sugar and place them in the freezer. This can be done the day before.
- Preheat oven to 190°C/375°F/gas mark 5
- Combine the milk and half of the sugar in a pan and bring to a boil.
- In a separate bowl, mix the flour, butter and cocoa powder together to form a ball of dough.
- Add the ball to the milk mixture and stir continuously for five minutes or until well combined.
- Transfer the mixture back into your bowl and allow it to cool slightly before slowly add the egg yolks and dark chocolate.
- In a separate bowl, whisk your egg whites until frothy then add the remaining sugar and whisk to form a soft meringue.
- Gently fold the meringue into the chocolate mixture and add to the ramekins, filling each one about ¾ full.
- Place in the oven for 22-24 minutes or until the soufflés rise by around 4cm/1 ½ inches above the edge of the dish.
- Remove from oven, dust with icing sugar and serve immediately.
Our chef’s top tips
- To ensure your soufflés cook through, be sure to preheat your oven for 10 minutes before baking.
- To prevent the soufflés from sticking to the ramekins, ensure an even coating of butter and sugar around each dish.
- To test when your soufflé is ready, try touching the top and if it bounces back it’s done. If your soufflés sink or don’t feel airy, keep baking for a little longer.
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