Saturday, February 8, 2014

Chocolate Souffle

Chocolate Souffle
Chocolate with or for your Valentine?

Chocolate Souffle


5 tablespoons unsalted butter (1 tablespoon softened,   
    the remaining butter cut into 1/4" chunks)
1/3 cup granulated sugar, plus 1 tablespoon for 
    coating the dishes
8oz bittersweet chocolate, chopped coarse
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar

Preheat the oven to 350F. Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use.
Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.
Bring the 1/3 cup of sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.
In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner's sugar and continue beating until stiff peaks form.
Vigorously stir one quarter of the whipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.
Fill each ramekin almost to the rim, wiping the excess filling from the rim with a wet paper towel. Bake the souffle until puffed and set (30 to 35 minutes. Whatever you do, do not open the oven during the baking or souffle will collapse). Serve immediately.

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