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Chocolate Souffle
Summary
| Yield | |
|---|---|
| Source | The Making of a Cook |
| Prep Time | 30 minutes |
| Recipes | Gluten Free Desserts |
Description
A chocolate soufflé isn't as hard as fear-mongers would have you believe. You definitely want to try this first before company arrives. You can tell it's the right consistency when it's got a slight crust on the outside, and a bit creamy on the inside. If it's like a cake all the way through, then you'll want to bake the next one for a shorter period of time.
Ingredients
- butter (for preparing the soufflé dish)
- sugar (for preparing the soufflé dish)
- 4 egg yolks
- 1⁄3 c sugar
- salt
- 4 oz bittersweet chocolate
- 1 oz unsweetened chocolate, (1 baker’s square)
- 2 T heavy cream
- 2 T tablespoons orange llqueur (triple sec, grande marnier) or rum or cognac
- 5 egg white
- 1⁄4 t cream of tartar
Instructions
Preheat the oven to 400°. Lightly butter a 6 cup soufflé dish (or six individual cups), and sprinkle with sugar. Set aside.
In a double boiler (or a stainless steel bowl over a saucepan of boiling water), melt both chocolates together, then set aside and cool to room temperature.
With a mixer, ribbon the egg yolks, sugar, and salt. Set aside.
When the chocolate has cooled, add the cream and llqueur. Combine with the egg yolk mixture.
In a clean bowl, with clean beaters (and the electric mixer), beat the egg whites until stiff peaks form. Then:
• Gently combine 1/3 of the egg whites to the chocolate mixture. Carefully fold in remaining whites and combine
• With a large spoon, add the mixture to the prepared soufflé dish.
Bake for 12-14 minutes if one soufflé, or 10-12 minutes if individual ones. It’s ready when there’s a slight crust on the top.
Serve immediately with sprinkled confectioner’s sugar.
News & Events
Thank you for making 2009 such a great year for my classes and public appearances. From Harbor Sweets, to Different Drummer's Kitchen to What's Cooking Kids to the Great Chefs for Jimmy, for the Jimmy Fund, to the Boston Wine Expo, to the Rays of Hope, and much more.
2010 is looking even better! Starting in January, I'll be doing classes at the famous cooking school at Stonewall Kitchen in York, ME. And I'll be back with the Great Chefs for Jimmy, the Boston Wine Expo, and more. So make sure you check back for details soon. It'll be a fun year!
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