Chocolate Souffles

By KDHarmon

Ingredients

• 3 Tbl unsalted butter, room temperature (for ramekins)
• 6 Tbl superfine sugar, divided, plus more for dusting
• 1 C whole milk
• 1 vanilla bean, split lengthwise
• 3 large egg yolks
• 2 Tbl all-purpose flour
• 1/2 tsp kosher salt
• 5 oz. semisweet or bittersweet chocolate (62-70% cacao)
• 2 Tbl natural unsweetened cocoa powder (not Dutch-process)
• 6 large egg whites
• Powdered sugar
• Lightly sweetened whipped cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees.

Butter ramekins and lightly dust with superfine sugar. Chill.

Place milk in small saucepan, scrape in seeds from vanilla bean, add bean. Bring just to a boil. Remove from heat and let milk steep.

Discard bean from milk mixture. Using electric mixer on high speed, beat yolks and 3 Tbl of superfine sugar in a medium bowl until slightly thickened and pale yellow, about 3 minutes. Beat in flour and salt. Gradually beat in half of vanilla milk. Whisk egg mixture into remaining vanilla milk in saucepan; bring to a simmer, whisking constantly,until souffle base is thickened, 2-3 minutes. Transfer souffle base to a large bowl.

Combine chocolate and cocoa powder in small bowl, set over saucepan of simmering water. Stir until chocolate is melted and mixture is smooth. Gradually whisk chocolate mixture into souffle base.

Using an electric mixer with clean, dry beaters, beat egg whites in large bowl until frothy, about 1 minute. With machine running, gradually add remaining 3 Tbl superfine sugar by tablespoonfuls, beating to blend between additions. Continue beating meringue until semi-firm, glossy peaks form, 6-7 minutes. Gently stir 1/4 of meringue into souffle base to lighten, then gently fold in remaining meringue in 2 additions. Fill ramekins 3/4 full.

Bake until centers are just set and souffles are puffed, 12-15 minutes. Remove from oven and dust with powdered sugar.

Serve immediately, topped with a dollop of whipped cream.

Makes 6.