Monday, September 8, 2008

Chocolate Soufflé

I am figuring out that the best desserts with the best texture take work, not fancy ingredients. This is for sure not a dump-and-stir type of dessert. You have to be ready to use some different techniques. But the pay off is a dessert that has a texture that is amazing. Remember the Meyer Lemon Semifreddo? The smoothness and airiness of that stuff was amazing. Not difficult ingredients, just extra steps in the preparation.




3 Tbsp butter, plus more for greasing the soufflé cups
6 Tbsp sugar, plus more for dusting the soufflé cups
1 cup milk
3 Tbsp flour
3 Tbsp Dutch-processed cocoa
2 oz semisweet or bittersweet chocolate, melted
4 eggs, separated

Set the oven to 350 degrees. Set a full kettle of water on to boil.

Butter six 4-oz soufflé cups/ramekins and coat with sugar. Set aside.

Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a wire whisk until it forms a smooth, paste-like consistency. Reduce the heat and cook for 1 minute.

Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.

Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 Tbsp at a time, until stiff, glossy peaks form. Stir in a heaping spoonful of egg whites into the chocolate, then fold in the remaining egg white until just combined.

Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.

Bake for 20 minutes. Serve immediately.

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