Soufflé Au Chocolat
Food52
Photo by Food52
- Serves
- 6 to 8 people
- Prep Time
- 40 Minutes
- Cook Time
- 40 Minutes
"Chocolate needs special treatment for soufflés because it is heavy. Although the formula in our first edition produced a dramatic puff, it was far too fragile. In this new version, you fold the chocolate mixture into a meringue—that is, rather than adding the sugar to the sauce base, you whip it into the egg whites, thereby firming them up. Just this simple change in method gives the soufflé staying power so that instead of collapsing rather rapidly into a pudding, it stays up and retains its primal soufflé character. Serving suggestions: 2 cups of sweetened whipped cream, crème anglaise, or vanilla ice cream"—Irma S. Rombauer
Ingredients
- 7 ounce or squares of semi-sweet or sweet baking chocolate
- 1/3 cup strong coffee
- A small saucepan with cover set in a larger pan of almost simmering water
- 1/2 tablespoon softened butter
- 2- to 2 ½ quart soufflé dish or straight-sided baking dish 7 ½ to 8 inches in diameter
- 1/3 cup all-purpose flour
- A 2 quart saucepan
- A wire whip
- 2 cup milk
- 3 tablespoon butter
- 4 cgg yolks
- 1 tablespoon pure vanilla extract
- 6 egg whites (¾ cup)
- 1/8 teaspoon salt
- 1/2 cup sugar
- Powdered sugar in a sieve or shaker
Featured Video
Soufflé Au Chocolat
Recipe from Joy of Cooking: Joy of Cooking ” © 2006 by Irma S. Rombauer
Directions
- Step 1
Preheat oven to 425 degrees.
- Step 2
Place the chocolate and coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove from heat and let the chocolate melt while you proceed with the recipe.
- Step 3
Smear the inside of the dish with the butter. Surround with a collar of buttered aluminum foil (double thickness) to reach 3 inches above the rim of the dish. Set out al the rest of the ingredients called for.
- Step 4
Measure the flour into the saucepan. Start whisking in the milk by dribbles at first to make a perfectly smooth cream; rapidly whisk in the rest. Add the butter, and stir over moderate heat until boiling; boil, stirring, for 2 minutes. Remove from heat and beat I minute or so to cool slightly.
- Step 5
One by one, whisk the egg yolks into the hot sauce, then the smoothly melted chocolate, and finally the vanilla. *If you are not continuing within 5 to 10 minutes, lay a sheet of plastic wrap directly on top of the sauce to prevent a skin from forming.
- Step 6
Beat the egg whites and salt in a separate bowl until soft peaks are formed. Then, by sprinkles, beat in the sugar and continue until stiff shining peaks are formed.
- Step 7
Scrape the chocolate mixture into the side of the egg white bowl; delicately fold them together. Turn the soufflé mixture into the prepared mold and set on a rack in the lower level of the preheated oven. Turn thermostat down to 375 degrees.
- Step 8
In 35 to 40 minutes, when soufflé is well risen and the top has cracked, rapidly sprinkle the surface with powdered sugar; continue baking another 5 to 10 minutes. Soufflé is still creamy at the center when a skewer plunged down through a surface crack comes out slightly coated. It is fully done and will stand up well (if that is how you like it) when the skewer comes out clean. Serve at once with one of the suggestions listed.
- Step 9
(*) When turned into its baking dish, the soufflé may be covered loosely with a sheet of foil and set in a draft-free part of the kitchen for an hour or more before being baked.