Chocolate Souffle - ATK
By norsegal8
Rather than one large soufflé, you can make individual ones. To do so, completely fill eight 8-ounce ramekins with the chocolate mixture, making sure to clean each rim with a wet paper towel and reduce baking time to sixteen to eighteen minutes. For a mocha-flavored soufflé, add one tablespoon of instant coffee powder dissolved in one tablespoon of hot water when adding the vanilla to the chocolate mixture. If you are microwave oriented, melt the chocolate at 50 percent power for three minutes, stirring in the butter after two minutes.
- 8
Ingredients
- 5 tablespoons unsalted butter (1 tablespoon softened, remaining butter cut into 1/4-inch chunks)
- 1 tablespoon granulated sugar, plus 1/3 cup
- 8 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
- 1/8 teaspoon table salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange liqueur, preferably Grand Marnier
- 6 large egg yolks
- 8 large egg whites
- 1/4 teaspoon cream of tartar
Preparation
Step 1
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Butter inside of 2-quart soufflé dish with the 1 tablespoon softened butter, then coat inside of dish evenly with the 1 tablespoon sugar; refrigerate until ready to use.
2. Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla, and liqueur; set aside.
3. In medium bowl, beat yolks and remaining sugar with electric mixer set on medium speed until thick and pale yellow, about 3 minutes. Fold into chocolate mixture. Clean beaters.
4. In medium bowl, beat whites with electric mixer set on medium speed until foamy. Add cream of tartar and continue to beat on high speed to stiff, moist peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.)
5. Vigorously stir one-quarter of whipped whites into chocolate mixture. Following illustrations below, gently fold remaining whites into mixture until just incorporated. Spoon mixture into prepared dish; bake until exterior is set but interior is still a bit loose and creamy, about 25 minutes. (Soufflé is done when fragrant and fully risen. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.