Chocolate Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 oz finely chopped dark chocolate (high quality, semisweet)
4 tbsp unsalted butter, plus extra for greasing ramekins
1 1/2 tsp vanilla extract
3 large egg yolks
3 tbsp warm water
1/2 c sugar, plus 2 tbsp
8 large egg whites, room temperature
1/2 tsp fresh lemon juice
Confectioners' sugar (powdered sugar) for dusting
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Directions: |
Directions:Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. If you have a double boiler, use that. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tbsp sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy, then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites have stiff (not dry) peaks.
Working quickly, fold about a third of the egg whites into the chocolate to lighten, then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are slightly brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar, garnish with fresh berries, and serve immediately.
Additionally -- can add whipped cream on top or an anglaise (Gran Marnier or Vanilla Bean) can be poured into the center of the souffle after you break the top open...if you are wanting an extremely decadent dessert. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is the most decadent desserts I make (again, I don't make many), and it was one of the first ones I ever attempted to make. There was actually Gran Marnier mixed into my chocolate souffle, in addition to an anglaise made with vanilla beans, so you can go as crazy with this as you want. It is very rich, so you may consider cutting the recipe down and splitting one of these between two people, especially if you opt for the anglaise route.
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