Come on, let’s not complain about autumn. It’s the best weather for pumpkins, pomegranates and hot desserts. And honestly, is there a better dessert than a chocolate souffle with a melted heart that bursts out when cut ? Ice cream means nothing in front of the chocolate melt heart of a souffle. This soufflé (recipe creds to the Hemsley sisters) hides a surprise in it: a fig heart. It’s baked whole (with its peel), along with chocolate and releases its syrup for extra sweetness. Don’t be afraid to put it in with its peel, especially if it comes from a shop which doesn’t put up with pesticides. You just need to wash it well (I washed it in water with vinegar first, and then washed it with soap, and dried it well with a napkin to remove the water) The combination of fig and chocolate is unbelievable. The feeling of discovering it when you cut into the souffle with the teaspoon is incredible, along with the flooding hot chocolate. It wasn’t my own idea to put a fig in the souffle, I borrowed it from a recipe in Hemsely & Hemsley. I know I don’t need to say more to convince you to make it. For more food porn, see the video I posted on my Instagram stories. The best part: It’s prepared in 15 minutes! If you want to serve it on a table, you can have the mixture made beforehand and keep it in the refrigerator.
Ingredients (for 3 individual souffles)
– 3 figs
– 4 spoons of raw cacao powder
– 4 tbspoons of coconut oil (about 75gr)
– 4-5 tbspoons of maple syrup
– 1 tsp of vanilla extract or zest
– ¼ tsp of baking soda
-1 pinch of salt
– 3 eggs
– Preheat the oven at 180 degrees
– Melt the coconut oil in a coffee pot on medium heat. Once melted, add the cocoa, soda, vanilla and maple and stir well.
– Wire the 3 eggs in a bowl, add the melted chocolate and stir.
– Wash the figs thoroughly, wipe them with a napkin to remove water and cut them in four to open up in the middle.
– Place each fig in the centre of a souffle tray with the opened side facing upwards, and cover with the mixture using a spoon. Don’t cover the lip, as you’ll need some space for the souffle to inflate.
– Place the soufflé utensils on a large pan (to serve as a dish and to bake them easily in the oven).
– Bake for 10 minutes until they swell enough but are not moist when you move the tray. Be careful not to leave them more than that because they’ll get dry and you’ll have to say goodbye to the heart of melted chocolate.
– Consume on the spot.