The Ultimate Hack for a Perfect Microwave Soufflé

When you think of a soufflé, you might picture a delicate, fluffy dessert that seems daunting to master. But what if I told you that you could make a perfect soufflé right in your microwave? 

Yes, it's possible! Here’s a foolproof hack that will have you creating a light, airy soufflé in no time, without needing a traditional oven. 

Perfect for those moments when you're craving a sweet treat but don't want to spend ages in the kitchen.

Ingredients:

50g dark chocolate (70% cocoa works best)

30g unsalted butter

1 egg yolk

1 egg white

15g caster sugar

A pinch of salt

Icing sugar, for dusting

Equipment:

Microwave-safe ramekin (approximately 8cm in diameter)

Microwave

Mixing bowls

Electric whisk or hand whisk

Spatula

Step-by-Step Guide:

Prepare Your Ramekin: Grease the inside of your ramekin with butter. This will help the soufflé rise evenly. For an added touch, you can dust the inside with a bit of caster sugar, which adds a nice texture to the outside of the soufflé.

Melt the Chocolate and Butter: Break the chocolate into small pieces and place them in a microwave-safe bowl with the butter. Microwave on medium power for 30-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth.

Combine the Egg Yolk: Once the chocolate mixture has cooled slightly, stir in the egg yolk until well combined. Set this mixture aside.

Whisk the Egg White: In a separate, clean bowl, whisk the egg white with a pinch of salt until it starts to form soft peaks. Gradually add the caster sugar, continuing to whisk until the mixture forms stiff, glossy peaks. This step is crucial as it provides the soufflé with its signature rise and airy texture.

Fold in the Egg White: Gently fold one-third of the egg white mixture into the chocolate mixture using a spatula. This helps to lighten the chocolate mixture. Carefully fold in the remaining egg white, being gentle to avoid deflating the mixture.

Microwave Cooking: Pour the mixture into the prepared ramekin. Microwave on high power for 40-50 seconds. Cooking times can vary based on your microwave, so keep an eye on it. The soufflé should rise above the edge of the ramekin and be slightly wobbly in the centre.

Serve Immediately: Dust with icing sugar and serve immediately. A soufflé waits for no one, so enjoy it straight away while it’s still puffed up and warm.

Tips for Success:

Room Temperature Eggs: Ensure your eggs are at room temperature before you start. This helps achieve maximum volume when whisking the egg whites.

Gentle Folding: Be gentle when folding the egg whites into the chocolate mixture. The air you’ve incorporated into the whites is what makes the soufflé rise.

Watch the Time: Microwaves vary in power, so your soufflé might need a little less or a little more time. It’s better to undercook slightly rather than overcook, as the residual heat will continue to cook the soufflé once it’s out of the microwave.

Conclusion:

Making a soufflé in the microwave might sound like a culinary cheat, but this method ensures you can enjoy a delectable dessert with minimal fuss. Impress your guests or treat yourself to a quick and luxurious indulgence. With this hack, you’ll have a perfect soufflé ready in just minutes. Happy cooking!