My Parisian Restaurant Map

Sunday, February 18, 2007

Chocolate Souffle

Chocolate Souffle
This is not a muffin. Nor is it a brownie. No, it is the delightful, delicious, exquisite, smooth, supple and luscious chocolate souffle. If youve never tasted it, youve never lived. (and im posting a recipe by Martha Stewart at the end so that you can) I thought I would dedicate a post to this, since it is indeed my absoultely most favorite thing in the whole world. I am however cursed by my love for this airy, innocent and fluffy delight. I think im allergic to them. Typical reactions after eating one are pure bliss and satisfaction for about two minutes after consuming one (or possible two) souffles, and then: stand up, run to bathroom, and finally, puke. I beleive it has something to do with the raw eggs in it, but only on a few occasions have I managed to actually keep this lovely desert in my stomach. If anyone knows how to, please, do tell. Anyway, heres the recipe. Enjoy, and i hope at least you wont puke.


Chocolate Soufflé

Makes one 1-quart souffle
Every soufflé recipe is slightly different when it comes to how long the batter can sit before baking. This soufflé has a holding power of about fifteen minutes, which may help when timing the dish to come out of the oven at the perfect moment. Remember, when it comes to soufflés, speed is of the essence: They must be eaten before they fall, as soon as they emerge from the oven.




Unsalted butter, room temperature, for dish


6 tablespoons superfine sugar, plus more for dish


5 ounces bittersweet chocolate


1 cup milk


3 large egg yolks


3 tablespoons all-purpose flour


5 large egg whites


1 pinch cream of tartar



Confectioners' sugar for dusting (optional)


1. Preheat oven to 400°. Butter dish well, and coat with superfine sugar. Cut a collar out of parchment paper to extend 3 inches above the rim of dish. Tie collar around outside of dish with kitchen string; using a pastry brush, butter the inside. Chill.


2. Chop chocolate, and place in a dry, heatproof bowl. Place over a pot of barely simmering water, and let stand until melted. Stir until smooth; keep warm.


3. Scald milk in a medium saucepan.


4. In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the hot milk.


5. Add mixture to saucepan with remaining milk. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.


6. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.


7. Spoon a fourth of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don’t worry if some streaks remain.) Transfer to prepared dish. Bake for 15 minutes at 400°. Reduce heat to 375°, and bake 15 minutes more. Remove collar, dust with confectioners’ sugar, if desired, and serve immediately.

1 comment:

  1. aw, poo poo.... i thought you forgot about your blog.

    ReplyDelete

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