Souffle Chaud au Chocolat et Armagnac

By dyannucci

Hot Chocolate and Armagnac Souffle Cake

Michel Guerard from Les Pres d' Eugenei
Eugenie-les-Bains, France

Ingredients

• For Baking:
• 1 lb extra bitter chocolate chips (64%) cut in half
• 1 lb unsalted butter
• 8 large egg yokes
• 8 eggs
• 1 cup sugar
• 1/2 cup Armagnac--can omit
• 1/4 cup all purpose flour
• 2 tbsp cocoa powder
• 15 4 oz ramikins or 15 4 oz aluminum souffle cups
• softened butter for greasing
• Flour for dusting

Details

Servings 15

Preparation

Step 1

Preheat oven to 450

In stainless steel, mix chocolate chips and butter.

Using a large skillet with 1 " water melt chocolate turning it into a liquid stirring occasionally, being careful not to burn

Remove melted chocolate and cool slightly

In a separate large mixing bowl, whisk the eggs, egg yokes and sugar rapidly for approximately 1 minute

Combine the melted chocolate with the egg mixture and the Armagnac, whisking thoroughly.

Add the 1/4 cup flour and cocoa while continuing to whisk

It is very important to grease souffle cups generously with softened butter (not melted) and dust with flour

Fill cups with chocolate mixture below the rim or lip to allow room for rising.

Bake for about 8 to 10 minutes (timing is important) until the cakes are slightly puffed

Invert cakes onto a plate

serve with gelato or ice cream and a dusting of powdered sugar