Chocolate souffle

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Chocolate Souffle of Ashley - Recipefy

approx. 4 Tbsp of softened unsalted butter (for ramekins)

approx. 1/2 Cup of granulated sugar (for ramekins)

250 g egg whites

120 g granulated sugar

3 g cream of tartar or lemon juice

150 g 70% dark chocolate

35 g egg yolks

Cook Time → 25 min

1. Preheat your oven to 375 degrees F. Using a brush, generously brush the interior of the ramekins with softened butter, ensuring that the entire interior is buttered. Coat the butter with sugar, knocking out any excess sugar.

2. Using a double-boiler, melt the chocolate over simmering water, stirring occasionally.

3. Place the egg whites, the cream of tartar or lemon juice and a pinch of sugar in a large bowl. Using a whisk or an electric mixer with a whisk attachment, whip the whites and gradually add the rest of the granulated sugar. Whip the whites until you get stiff peaks. You now have a meringue.

4. Stir in about one-third of the meringue into the melted chocolate. Then fold this mix into the remaining meringue, making sure you use a rubber spatula at this point.

5. Now fold in the egg yolks into approximately one-third of the chocolate-meringue mixture. Fold in the rest of the chocolate-meringue mixture into the mix with the yolks.

6. Spoon or pipe the souffle mix into your ramekins. Level the tops of each ramekin so that the souffle mixture is even with the top of the ramekins. Run your thumb along the inside edge of each ramekin rim. Bake the souffles on the middle rack until they have risen, formed a crust on top, but are still jiggly in the center, approximately 25 minutes. Serve immediately.

desserts February 26, 2012 00:17

Author DessertTruck, NYC

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