one 6 cup souffle dish or six 3/4 cup ovenproof ramekins
2 tsp unsalted butter, softened
1/4 cup sugar
6 oz semi-sweet chocolate, finely chopped
1/2 cup whipping cream
2 tbsp brandy or water
pinch of fine sea salt
3 egg yolks
4 egg whites
1/4 tsp cream of tartar
sifted cocoa for dusting
Instructions
Butter the souffle dish or ramekins and then using about 2 tbsp of the sugar, coat the base and sides then refrigerate until ready to use.
Pour about 1 inch water into a saucepan and bring to a simmer. Put the chocolate, cream and brandy and salt into a heatproof bowl, and place over the simmering water. Turn off the heat and leave to melt. Stir the chocolate mixture until smooth, remove from heat, and whisk in the egg yolks 1 at a time.
Preheat the oven to 400 F. With an electric beater, whisk the egg whites until frothy. Add the cream of tartar and continue to whisk until soft peaks appear. Slowly add the remaining sugar and continue to whisk until the whites are thick and glossy. Add a small amount of whisked egg white to the chocolate mixture. Stir well to lighten and then add the lightened mixture to the egg whites. Using a spatula, gently fold them together.
Spoone the mixture in the prepared dish( es), piling up the center then smoothing the top. With a clean thumb, make a trough around the top inside edge of each dish to detach mixture from sides, then place on baking sheet. Lower the oven to 375 F, and place on the middle rack and bake until puffed and just firm to the touch, about 15 minutes for ramekins and 25 to 30 minutes for a large one. Dust with coca and serve immediately. Serves 6
Originally Submitted
5/15/2011
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