This chocolate souffle can either be baked immediately or frozen and baked within 2 days.
For a mocha-flavored soufflé, add one tablespoon of instant coffee powder dissolved in one tablespoon of hot water when adding the vanilla to the chocolate mixture.
as great as this souffle is, it's 20% better with homemade fresh whipped cream
ingredients:
serves 7
1. 6 tablespoons unsalted butter (2 TBL to butter ramekins, 4 TBL for souffle)
2. 2 TBL turbinado sugar
3. 8 ounces bittersweet chocolate
4. 1/8 tsp table salt
5. 1/2 tsp anilla extract
6. 1 TBL orange liqueur, preferably Grand Marnier (can be omitted)
7. 1/3 cup granulated sugar
8. 6 large egg yolks
9. 8 large egg whites
10. 1/4 tsp cream of tartar
11. 2 TBL confectioners' sugar
12. 7 ramekins (1 cup ramekins)
13. Stand mixer
whipped cream:
14. 1 Cup Whipped cream
15. 1 tsp vanilla extract
16. 1 TBL confectioners sugar
recipe:
1. If baking immediately, adjust oven rack to lower middle position and place baking tray on top. Set oven to 375 Fahrenheit.
2. Coat eight 1-cup ramekins with 2 tablespoons butter, then coat
bottom and sides evenly with the 2 tablespoons of turbinado sugar; refrigerate until
ready to use.
3. Melt chocolate and 4 TBL butter in a VERY large bowl set over pan of
simmering water. Turn off heat, stir in salt, vanilla, and liqueur (can be omitted); set
aside.
4. Combine 1/3 cup of granulated sugar and 2 tablespoons of the boiling water into a small bowl and mix until sugar is dissolved.
5. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. Clean beaters and mixing bowl.
5. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. Clean beaters and mixing bowl.
6. Beat egg whites until frothy; add cream of tartar and beat to soft
peaks; add confectioners’ sugar; continue beating to stiff peaks.
7. Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture in 3 steps until just incorporated.
note: - The folding of egg whites is a technique you should master as it will be used often in baking. There is a general technique for folding, but I just make sure to cut, lift, and drop. DON'T just mix the egg whites as this will deflate them and you will lose the airiness.
folding technique: - Wherever you see any egg whites, cut through the middle of it with the edge of the spatula while also pushing down so the edge is touching the bottom of the bowl. Next, while the edge of your spatula is still touching the bottom of the bowl, turn the spatula so that it is horizontal and the flat side is now facing upwards. Lift the spatula up and out of the mixture, lifting up some egg white with it, then turn the spatula and drop whatever you lifted up back on top of the mixture, but DON'T push down on it. Rotate the bowl and repeat this process until little to no egg white remains. Also, periodically scrape around the entire inside circumference of the bowl. DON'T ever push down on the top or ever mix the egg whites.
8. Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel.
9. If baking immediately, quickly place ramekins onto baking tray and bake for 15-25 minutes.
10. If freezing, cover with plastic wrap and place into freezer for at least 3 hours and up to 2 days. When ready to bake, pre-heat oven to 385 degrees and place baking tray on lower middle rack. Unwrap ramekins and quickly place onto baking tray and bake for 20-35 minutes.
note: - The souffles are done as soon as you see "ONE SMALL CRACK" appear on the top of the souffle. The crack does not have to extend the entire diameter of the top of the souffle. Even the tinniest crack in the corner of the souffle is enough to take them out. The souffle will rise, form a smooth top, then start to form cracks. If you wait until there several cracks on the top, the souffle will still be good, but have a drier, more cake like consistency. Taking them out as soon as 1 tiny crack appears will result in a slightly gooey interior with the exterior being airy. Keep your eye on them, but don't open the oven door. Use the oven light and look through the glass. If you are not sure, very quickly open the oven door and check. If the top is still smooth, give it another few minutes until you see 1 small crack form.
11. While the souffles bake, add 1 cup of heavy cream, 1 tsp vanilla extract, and 1 TBL of confectioners sugar to a clean mixing bowl with whisk attachment. Beat until stiff peaks form.
11. Sprinkle the top with confectioners sugar and a generous dollop of whipped cream. Serve immediately as they will deflate quickly.
7. Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture in 3 steps until just incorporated.
note: - The folding of egg whites is a technique you should master as it will be used often in baking. There is a general technique for folding, but I just make sure to cut, lift, and drop. DON'T just mix the egg whites as this will deflate them and you will lose the airiness.
folding technique: - Wherever you see any egg whites, cut through the middle of it with the edge of the spatula while also pushing down so the edge is touching the bottom of the bowl. Next, while the edge of your spatula is still touching the bottom of the bowl, turn the spatula so that it is horizontal and the flat side is now facing upwards. Lift the spatula up and out of the mixture, lifting up some egg white with it, then turn the spatula and drop whatever you lifted up back on top of the mixture, but DON'T push down on it. Rotate the bowl and repeat this process until little to no egg white remains. Also, periodically scrape around the entire inside circumference of the bowl. DON'T ever push down on the top or ever mix the egg whites.
8. Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel.
9. If baking immediately, quickly place ramekins onto baking tray and bake for 15-25 minutes.
10. If freezing, cover with plastic wrap and place into freezer for at least 3 hours and up to 2 days. When ready to bake, pre-heat oven to 385 degrees and place baking tray on lower middle rack. Unwrap ramekins and quickly place onto baking tray and bake for 20-35 minutes.
note: - The souffles are done as soon as you see "ONE SMALL CRACK" appear on the top of the souffle. The crack does not have to extend the entire diameter of the top of the souffle. Even the tinniest crack in the corner of the souffle is enough to take them out. The souffle will rise, form a smooth top, then start to form cracks. If you wait until there several cracks on the top, the souffle will still be good, but have a drier, more cake like consistency. Taking them out as soon as 1 tiny crack appears will result in a slightly gooey interior with the exterior being airy. Keep your eye on them, but don't open the oven door. Use the oven light and look through the glass. If you are not sure, very quickly open the oven door and check. If the top is still smooth, give it another few minutes until you see 1 small crack form.
11. While the souffles bake, add 1 cup of heavy cream, 1 tsp vanilla extract, and 1 TBL of confectioners sugar to a clean mixing bowl with whisk attachment. Beat until stiff peaks form.
11. Sprinkle the top with confectioners sugar and a generous dollop of whipped cream. Serve immediately as they will deflate quickly.
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