Classic Chocolate Soufflé

By shauna

Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé has a slight jiggle & a centre that oozes seductively when spooned open.

Ingredients

• 1/3 C. Unsalted butter, softened
• 1/2 C. Granulated Sugar
• 5 oz. (140g) Bittersweet Chocolate, chopped
• 3 oz. (85g) Milk Chocolate, chopped
• 2 Tbsp. Coffee Or Water
• Pinch Of Salt
• Half Vanilla Bean (or 3/4 tsp. vanilla)
• 2 Tbsp. Cocoa Powder
• 6 Egg Yolks
• 8 Egg Whites
• 1/4 tsp. Cream Of Tartar
• 2 tsp. Icing Sugar Or Cocoa Powder

Preparation

Step 1

Grease 8" x 3 3/4" (2.5 L) soufflé dish with 4 tsp. of the butter; sprinkle with 4 tsp. of the sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend at least 2" above rim; tie securely with kitchen string. In lg. heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet chocolate, coffee, salt & remaining butter, stirring occasionally. Slit vanilla bean lengthwise; scrape out seeds & stir seeds into bowl. Remove from heat; whisk in cocoa till smooth. Let cool slightly. In stand mixer or using electric beater, beat yolks with remaining sugar till light & thickened enough that batter falls in ribbons when beaters are lifted, 2 min. Fold into chocolate mixture. In clean bowl, beat egg whites till foamy; beat in cream of tartar till stiff glossy peaks form. Fold 1/4 into chocolate mixture; fold in remaining whites till no streaks remain. Scrape into prepared dish. Bake in bottom third of 375 oven till edge is firm, top is lightly browned & centre is still jiggly, 30-35min. Sift icing sugar overtop; serve immediately.