Chocolate Souffle Thomas keller

By dyannucci

So often a souffle is thought of as a last minute dessert.
True, the baking is done just before serving, but the entire souffle
be finished and refrigerated for up to 2 hours before baking.
Add cornstarch to the souffle mixture to help keep from collapsing once it is removed from the oven. By taking care in the preparation, this souffle will rise very high in the pan and make a dramatic presentation. Serve it immediately with whipped cream, creme anglaise (custard sauce) or ice cream.

Can pour in ramikins instead of pan

Ingredients

• 1 tbspn plus 1 1/2 tspn granulated sugar
• 1/2 tspn starch
• 2 large eggs separated
• 1/2 cup whole milk
• 1 1/2 tbspn (3/4) oz insalted butter
• 1 tablespoon plus 2 1/2 teaspoons all purpose flour
• Kosher salt
• 1 ounce, 70% chocolate, finely chopped
• Softened butter and granulated sugar for coating the pan

Preparation

Step 1

Preheat the oven to 400 F with the rack positioned in the center of the oven. In a small bowl, mix 1 tablespoon of the sugar with the cornstarch. Whisk in the egg yolks and set aside.

For the souffle base, place the milk in a small Copper-Core sauce pan over medium heat to warm.

Melt the butter in another small sauce pan and heat over medium heat. Whisk the flour and a pinch of salt into the butter mixture. Whisk for about 30 seconds.

Remove from the heat, whisk in about 1/3 of the milk to form a smooth mixture without any lumps. Whisk in another 1/3 of the milk and then the final third. Return to medium heat and whisk, bringing to a simmer, Simmer for 30 seconds then remove the pan from the heat and immediately whisk in the chocolate to melt. Whisk in the egg yolk mixture. Place the base in a large mixing bowl.

Brush the Copper-Core butter warmer generously with softened butter. At the end, brush the butter vertically around the sides of the pan, so that the souffle will rise along the lines. Coat the pan with granulated sugar.

Whisk the egg whites in a large mixing bowl until they foam. Whisk in 1/3 of the remaining sugar until the whites begin to hold a form. Add another 1/3 of the sugar and continue to whisk to hold a bit more of a shape and then whisk in the remaining sugar until the whites are shiny and hold a firmer shape. Do not over whisk the whites, they should be glossy and hold a shape, but over-whisking ccan cause them to break down.

Gently stir about 1/3 of the egg whites into the chocolate mixture to combine and lighten the the batter, Fold the remaining whites into the batter.

Pipe or spoon the souffle into a prepared butter-warmer pan to reach the top of the pan. any extra can be placed in a ramikin and baked along side the pot,, Bake the souffle for about 14 minutes or until it has risen and the top is set.Sprinkle top with powdered sugar. Serve immediately.