Chocolate Souffle

Soufflés are elegant desserts, perfect to make for a dinner party. However, they can be a bit tricky...particularly because of the way you have to prepare the egg whites for the batter. The eggs have to be at room temperature before they are used, and the egg whites have to be beaten until they form into stiff, upright, and glossy peaks. The reason being, the soufflé will expand to its maximum in the oven.
Soufflés are also most often baked in individual or large white porcelain ramekins. But they can be baked in almost any straight-sided, relatively deep ceramic vessel. If you do use another dish other than what is specified in the recipe, make sure that it has the same volume. (Taken from Williams-Sonoma: The Essentials of Baking)


Ingredients:

• Unsalted butter and sugar for preparing dish
• 8 oz (250 g) bittersweet or semisweet (plain) chocolate, chopped
• 6 large eggs, separated
• 1/8 tsp salt
• ½ tsp cream of tartar
• ¾ cup sugar
• 1 tsp vanilla
• Whipped cream, crème anglaise, vanilla ice cream (optional)
  

Note: The recipes for whipped cream and crème anglaise below.

1. Position a rack in the lower third of the oven, and preheat to 375 degrees F for a large soufflé or 400 degrees F for individual soufflés. Butter a 1 ½-qt (1.5-l) soufflé dish, or six 1-cup ramekins and dust the bottom and sides with sugar.

Note: I used 1 large soufflé dish instead of the individual ramekins.

2. Place the chocolate in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the chocolate melts. Remove from over the water and set aside to cool slightly.

3. By mixer, in a large bowl, using a stand mixer fitted with the whip attachment or a hand mixer, beat the egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add ¼ cup sugar and beat until stiff, glossy peaks form.

4. In another bowl, whisk the egg yolks until thick and pale in color. Whisk in the remaining ½ cup of the sugar and the vanilla. Using a rubber spatula, fold in the melted chocolate.

5. Fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared dish(es).

6. Bake the soufflé until set, puffed, and the center still jiggles when the dish is gently shaken, 25-30 minutes for the large soufflé, or 8-10 minutes for the individual soufflés. Sprinkle some icing sugar over the top (through a sieve). Serve immediately with whipped cream, crème anglaise, or ice cream, if desired.

Whipped Cream Recipe

Ingredients:

• 1 cup heavy (double) cream
• 2 tbsp icing sugar
• 1 tsp vanilla
  

In a large bowl, combine the cream, icing sugar, and vanilla. Using a stand mixer fitted with the whip attachment or a hand mixer, beat on medium-high speed until medium peaks form. Makes about 2 cups.

Crème Anglaise Recipe

Ingredients:

• 4 large egg yolks
• 1/3 cup sugar
• 1 ½ cups half-and-half (half cream) or whole milk
• 1 tsp vanilla
  

1. In a bowl, whisk together the egg yolks and sugar until blended and thick.

2. In the top of a double boiler over (not touching) simmering water, heat the half-and-half until it is steaming. Pour the hot half-and-half into the egg mixture while whisking constantly. Return the mixture to the top of the double boiler over (not touching) simmering water. Cook, stirring, until the mixture thickly coats the back of the spoon, about 3 minutes.

3. Pour through a fine-mesh sieve into a bowl. Let cool, then stir in the vanilla. Serve at room temperature or chill before using. Makes about 1 ½ cups.