This dish contains the following allergens: Milk/Dairy, Eggs
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60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Utensils
Step 1
Prepare two 200ml ramekins by buttering the inside surfaces, then coat with sugar by shaking it around the ramekin and discarding any excess.
Step 2
Using a microwave safe bowl, combine the butter and chocolate. Melt in the microwave in 30 second increments, stirring after each cook time until well melted and combined.
Step 3
In a medium bowl, use an electric mixer with a whisk attachment, and whisk the egg whites to soft peak stage – the whites will almost stand up on the end of your whisk.
Step 4
Insert the crisper basket and close the lid. Select AIR FRY and set temperature to 160°C. Press START/STOP to begin preheating.
Step 5
In a medium bowl, combine the egg yolks, sugar and vanilla and whisk vigorously.
Step 6
While whisking, slowly pour the chocolate butter mixture into the egg yolks. Continue whisking until well combined.
Step 7
Stir in the flour and salt until there are no lumps.
Step 8
Fold 1/3 of the egg whites into the batter, then gently fold in the remaining egg whites till well combined, but take care not to the deflate the mixture.
Step 9
Transfer the light and airy batter carefully to the prepared ramekins, leaving 1-2cm of room at the top. Note: The soufflés will puff above the edge of the ramekins but will not spill over.
Step 10
When the unit beeps to signify it has preheated, insert the ramekins into the unit. Close the lid and set cook time for 13 minutes.
Step 11
When cook time is finished, open the lid and allow the soufflés to cool slightly. Use tongs to carefully remove the soufflé dishes to a plate or wire rack.
Step 12
Dust with icing sugar, or top with whipped cream, and serve immediately – enjoy!
Prepare two 200ml ramekins by buttering the inside surfaces, then coat with sugar by shaking it around the ramekin and discarding any excess.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 2 of 12
Using a microwave safe bowl, combine the butter and chocolate. Melt in the microwave in 30 second increments, stirring after each cook time until well melted and combined.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 3 of 12
In a medium bowl, use an electric mixer with a whisk attachment, and whisk the egg whites to soft peak stage – the whites will almost stand up on the end of your whisk.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 4 of 12
Insert the crisper basket and close the lid. Select AIR FRY and set temperature to 160°C. Press START/STOP to begin preheating.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 5 of 12
In a medium bowl, combine the egg yolks, sugar and vanilla and whisk vigorously.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 6 of 12
While whisking, slowly pour the chocolate butter mixture into the egg yolks. Continue whisking until well combined.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 7 of 12
Stir in the flour and salt until there are no lumps.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 8 of 12
Fold 1/3 of the egg whites into the batter, then gently fold in the remaining egg whites till well combined, but take care not to the deflate the mixture.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 9 of 12
Transfer the light and airy batter carefully to the prepared ramekins, leaving 1-2cm of room at the top. Note: The soufflés will puff above the edge of the ramekins but will not spill over.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 10 of 12
When the unit beeps to signify it has preheated, insert the ramekins into the unit. Close the lid and set cook time for 13 minutes.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 11 of 12
When cook time is finished, open the lid and allow the soufflés to cool slightly. Use tongs to carefully remove the soufflé dishes to a plate or wire rack.
60g
butter
50g
caster sugar
90g
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
25g
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
2.1oz
butter
1.75oz
caster sugar
3.15oz
chocolate, chopped
2
eggs, seperated
1/2 tsp
vanilla extract
0.88oz
plain flour
pinch of salt
icing sugar to dust
whipped cream to serve
Step 12 of 12
Dust with icing sugar, or top with whipped cream, and serve immediately – enjoy!
