{"id":58022,"date":"2026-06-29T16:00:02","date_gmt":"2026-06-29T14:00:02","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/chocolate-souffle-by-hidde-de-brabander\/"},"modified":"2026-06-29T16:00:27","modified_gmt":"2026-06-29T14:00:27","slug":"chocolate-souffle-by-hidde-de-brabander","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/chocolate-souffle-by-hidde-de-brabander\/","title":{"rendered":"Chocolate souffl\u00e9 by Hidde de Brabander"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A good chocolate souffl\u00e9 is perhaps one of the finest desserts in classic patisserie. At the same time, it is also among the most dreaded. Too little air and it remains compact, too much air and the structure becomes unstable. In <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> Hidde de Brabander opts for a version with a remarkably high percentage of chocolate, which ensures intense flavor and a rich texture.   <\/p>\n\n<p class=\"wp-block-paragraph\">According to Hidde, this is not an easy recipe, precisely because of that large amount of chocolate. However, the result is a souffl\u00e9 with great depth and a pronounced cocoa character. Preferably use a strong dark chocolate around 70% cocoa and serve straight from the oven.    <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pieces:<\/strong> 12<br\/><strong>Preparation time:<\/strong> 20 minutes<br\/> Baking time<strong>:<\/strong> approx. 15 minutes<br\/> Oven temperature<strong>:<\/strong> 180 \u00b0C<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Also needed<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>ramekins or coffee cups<\/li>\n\n\n\n<li>tassel<\/li>\n\n\n\n<li>(mixer with whisk<\/li>\n\n\n\n<li>core thermometer<\/li>\n\n\n\n<li>piping bag (optional)<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>butter, to grease<\/li>\n\n\n\n<li>300 g dark chocolate (70% cocoa), coarsely chopped<\/li>\n\n\n\n<li>300 g whole milk<\/li>\n\n\n\n<li>70 g egg yolk<\/li>\n\n\n\n<li>15 g potato starch<\/li>\n\n\n\n<li>270 g protein<\/li>\n\n\n\n<li>90 g granulated sugar + extra for sprinkling<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Preheat the oven to 180\u00b0C. Grease the ramekins with some butter and brush the butter up along the edges. Sprinkle the ramekins with granulated sugar.  <\/li>\n\n\n\n<li>Melt the dark chocolate in a heatproof bowl on a saucepan with a layer of boiling water. Make sure the bottom of the bowl does not touch the water. Keep warm. Bring the milk to a boil in a saucepan. In a bowl, mix the egg yolks with the potato starch and add a splash of the hot milk. Stir until smooth and pour everything back into the saucepan. Heat while stirring until the cream is cooked and bound. Add the melted chocolate and stir until smooth. Let the chocolate mixture cool to about 60 \u00b0C.        <\/li>\n\n\n\n<li>Beat the egg whites with the granulated sugar with the (stand) mixer with whisk until fluffy and almost stiff peaks form. Gently fold the egg whites into the chocolate mixture in two parts until an airy batter is formed. If necessary, scoop the batter into a piping bag. Spoon or pipe the batter into the molds and smooth out. Wipe the edges of the molds free with a finger.    <\/li>\n\n\n\n<li>Bake the souffl\u00e9s in the oven for about 15 minutes, until risen and cooked. Serve immediately.   <\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#abb7c252\">This recipe is from <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> of Hidde de Brabander. Curious about his views on technique, taste experience and craftsmanship? Also read our <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-on-technique-tradition-and-why-a-brownie-shouldnt-be-fluffy\/\" target=\"_blank\" rel=\"noreferrer noopener\">premium interview<\/a> with Hidde de Brabander. You can also find an overview of all the recipes we publish from this book <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>This chocolate souffl\u00e9 from The Art of Baking by Hidde de Brabander combines intense chocolate flavor with a classic airy texture.<\/p>\n","protected":false},"author":2,"featured_media":57535,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5074,4656],"tags":[5021,4747,5077,5085,4748,5084,5079,5019,4872,5086,5024],"class_list":["post-58022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacao-2","category-receptions","tag-bins","tag-chocolate","tag-chocolate-recipe","tag-chocolate-souffle","tag-cocoa","tag-dark-chocolate","tag-dessert","tag-hidde-de-brabander","tag-patisserie","tag-souffle","tag-the-art-of-baking"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/58022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=58022"}],"version-history":[{"count":0,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/58022\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/57535"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=58022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=58022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=58022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}