A Bittersweet Chocolate Souffle is highlighted on Wednesday, Jan. 8, 2020, in the Post-Dispatch photo studio. Photo by J.B. Forbes, [email protected]
1 tablespoon butter, cut into ½-inch pieces, plus more for buttering ramekins
¼ cup granulated sugar, plus more for sugaring ramekins
8 ounces bittersweet chocolate, up to 70% cacao, chopped
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ teaspoon instant espresso powder dissolved in ½ teaspoon water, optional
3 large eggs, separated, plus 1 additional egg white
Powdered sugar, for dusting
Vanilla custard sauce (recipe follows) or softly whipped cream, optional
Note: You will need 8 small soufflé dishes (ramekins), preferably 5½ to 6 ounces each, or you can use a 6-cup soufflé dish; the larger dish will take 32 to 38 minutes to cook until the soufflé is set and firm to the touch in the center.
1. Generously butter each soufflé dish, including the rims, dust them with granulated sugar and tap out the excess.
3. Pour 2 inches of water in the bottom of a double boiler and bring to a rolling boil. Off the heat, place the chocolate in the top of the double boiler. Turn the heat off and set the chocolate over the steaming water. Stir occasionally until the chocolate is melted and smooth. Leave over the warm water until needed.
4. Melt 1 tablespoon butter in a small saucepan over medium heat. Remove from the heat, add the flour and whisk well to remove any lumps. Return to the heat and cook 1 minute, whisking constantly. Remove the pan from the heat again and add the milk slowly, whisking constantly to remove any lumps.
5. Return the pan to the heat again and bring to a boil, whisking constantly. Cook for 1 to 2 minutes, until thickened to the consistency of thin pudding. Remove from the heat and whisk in the vanilla. Whisk in the espresso powder, if using, and a pinch of salt. With a clean spatula, scrape the melted chocolate into a large bowl. Add the béchamel sauce (milk-flour mixture) and whisk to blend. Whisk in the egg yolks. Cover and keep warm while you whip the egg whites.
6. In the very clean bowl of a stand mixer, whip the 4 egg whites on medium speed until they form soft peaks. With the mixer running, rain in the ¼ cup granulated sugar and beat until stiff peaks form (you can also use a hand mixer and a medium bowl). With a spatula, gently stir ¼ of the egg whites into the chocolate béchamel sauce to lighten the mixture. Fold in the remaining whites just until there are no more white streaks.
7. Transfer the soufflé batter to a pastry bag. Pipe the batter into each soufflé dish, filling it to ¼ inch below the rim (you can also gently spoon the batter into each dish). Place the dishes on a baking sheet. At this point, the dishes can be covered in plastic wrap and refrigerated up to 24 hours before baking.
8. Bake for 14 to 18 minutes — soufflés made with higher percentage chocolate will bake more quickly — until the soufflés are set and firm to the touch in the center. Serve immediately, dusted with powdered sugar and accompanied by custard sauce or whipped cream, if desired.
Per serving: 450 calories; 24g fat; 14g saturated fat; 76mg cholesterol; 8g protein; 54g carbohydrate; 44g sugar; 5g fiber; 339mg sodium; 58mg calcium
Nutritional analysis does not include vanilla custard. Recipe from “The Art & Soul of Baking,” by Cindy Mushet
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