CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
CHOCOLATE SOUFFLé
Light and airy, yet rich with chocolate, this classic soufflé is sheer decadence-and with Chef Boulud's instruction, mastering this gravity-defying dessert is within your reach. Just follow his tips for preparing the ramekins and whipping the egg whites, and you'll be amazed by how something so deliciously impressive can be so easy to make.
Provided by Daniel Boulud
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
- Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
- In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
- Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
- When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)
HOT CHOCOLATE SOUFFLé
Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h17m
Number Of Ingredients 17
Steps:
- Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
- For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
- Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
- Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
- Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
- Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
- Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
- Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
- Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
- So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
- The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
RICH CHOCOLATE SOUFFLE
In Atlanta, Georgia, Linda Blaska serves this rich chocolate dessert when entertaining. The sumptuous souffle has a light, airy texture, yet its center is moist and almost fudge-like.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Add the chocolate and butter; cook until chocolate and butter are melted; stir until smooth. Remove from the heat. Add 1/3 cup chocolate mixture to the egg yolks; return all to the pan, stirring constantly. Stir in vanilla; cool slightly., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold into the chocolate mixture. , Pour into a greased 2-qt. souffle dish. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar if desired. Serve immediately.
Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 129mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE SOUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 individual servings
Number Of Ingredients 9
Steps:
- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
- Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
- Copyright 2007 Television Food Network, G.P. All rights reserved
RICH CHOCOLATE SOUFFLE
This souffle is simple to make and won't fall as easily as some do.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string. Set aside.
- Combine chocolate and butter in a small heat-proof bowl, and set over a saucepan of barely simmering water until almost melted. Remove from heat and stir until completely melted. Stir in liqueur or coffee and egg yolks.
- Beat egg whites with cream of tartar until stiff peaks form; don't overbeat. Whisk a quarter of the egg whites into chocolate mixture. Fold in remainder with a rubber spatula. Pour into prepared souffle dish.
- Bake on bottom rack for 5 minutes. Lower temperature to 425 degrees and continue baking, 10 minutes for a moist center, 15 minutes for a dry center. Dust with confectioners' sugar and serve.
A RICH CHOCOLATE SOUFFLÉ
Steps:
- Serves 6 Preparation : 15 minutes Cooking time : 20-25 minutes 1.Pre- heat the oven to 200C/400F/gas mark 6. Place a baking sheet on the shelf in the middle of the oven. 2.Prepare a 2 pint soufflé dish by brushing the inside with butter then dusting with about 2 teaspoon of the sugar. 3.Break the chocolate into a large bowl and set over a pan of simmering water, allow to melt, remove from the heat, stir until smooth. 4.Beat the egg yolks and all but 1 tablespoon of the sugar until thick and fluffy then stir into the chocolate, mixing well. 5.Whisk the egg whites until standing in stiff peaks, add the last of the sugar and whisk briefly until shiny. Beat a large spoonful into the chocolate mixture and when combined add the rest of the whites and gently fold together until thoroughly mixed in, but do not over mix. Turn into the prepared dish then run your thumb around the inside edge of the soufflé dish (this helps the soufflé rise evenly) Bake in the middle of the oven for 20-25 minutes. Try not to open the oven door during cooking but the soufflé will be done when it looks risen and the soufflé wobbles slightly. 6.Dust with icing sugar if wished and serve immediately. The soufflé should be spongy near the edge but slightly soft in the middle. 7.Alternatively spoon the mixture into 6 ramekin dishes, prepared in the same way and placed on a baking sheet, but cook for 12-15 minutes Variation : 2 tablespoons of brandy can be added to the egg yolk mixture for extra flavour as can any other complimentary liqueur such as Kalua or rum or try the grated rind of an orange if alcohol is not preferred. Jess from Tate & Lyle
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- Prep: Preheat oven to 400 F (205 C) and position a rack in the bottom 1/3rd of your oven. I use the second rack from the bottom. Prepare 4- 5 oz ramekins by buttering them liberally with softened butter. Make sure every surface is covered. Dust the buttered ramekins with granulated sugar or cocoa powder. Set aside on a baking sheet. Measure out all of your ingredients and group them by chocolate base and by egg foam.
- Prepare Chocolate Base: Place the chopped chocolate, unsalted butter, and pinch of salt in a medium mixing bowl. Melt the chocolate over a double boiler or in the microwave in 20 second bursts, stirring thoroughly in between. Set aside to cool slightly before adding the egg yolks.
- Prepare Egg White Foam: In the bowl of a stand mixer fit with the whisk attachment or in a large mixing bowl with a hand mixer, begin beating the egg whites at high speed. Beat until the whites are almost holding medium peaks. Turn the mixer speed down to medium and slowly stream in the sugar. Once the sugar is incorporated turn the speed back up to high. Once the whites are almost at stiff peaks, add the cream of tartar if using. Stop beating when the whites still look glossy and are holding stiff peaks. If your whites look dry and crumbly, you have gone too far and you need to start over with fresh egg whites.
- Combine Chocolate Base & Egg Whites: Stir the egg yolks into the slightly cooled chocolate base. Start by adding about 1/2 cup (doesn't need to be exact) of the egg whites into the chocolate base and stir it in completely to lighten the mixture. This will make it easier to fold in the rest of the egg whites. Add about half of the remaining egg whites and gently fold them into the chocolate base, being careful not the deflate the air out of them. Add the rest of the egg whites in and fold until incorporated.
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- Lightly oil ramekins with softened butter and arrange on a tray that will fit in the refrigerator. Set aside in the refrigerator.
- Carefully separate the egg yolks from the egg whites into two separate bowls. Make sure there is no yolk in the egg whites as that will prevent the egg whites from forming stiff peaks
- In a small saucepan combine 6 tablespoons of sugar with 1 tablespoon of water and bring to a boil to create a syrup. Set aside to cool until warm.
- Put 1-2” of water in the bottom of a double boiler ate bring to a simmer. Place the top pan of a heat-proof bowl on top. Add the butter, dark chocolate, and unsweetened chocolate in the top bowl and melt over a double boiler stirring occasionally until smooth. Be careful not to overheat. When melted, turn off the heat and let the chocolate cool slightly while you prepare the egg yolks and whip the egg whites.
RICH CHOCOLATE SOUFFLé CAKES WITH CRèME ... - MYRECIPES.COM
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- To prepare soufflé cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.
- Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
- Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
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- Whisk the vanilla extract, flour, 2 tablespoons of sugar, and salt in with the egg yolks. In a slow and steady stream, pour the chocolate mixture into the yolks while whisking constantly.
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