Chocolate Souffle Cupcakes Food

CHOCOLATE SOUFFLé

Steps:

• Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
• Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
• In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
• Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
• Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
• Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
• Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
• Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
• Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
• Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

CHOCOLATE SOUFFLE

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.

CHOCOLATE SOUFFLé

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Place yolk in another small bowl, then separate 2 more eggs. When separating fourth egg, place the yolk in another container; cover and refrigerate up to 4 days to use in another recipe. Set remaining 3 egg yolks aside.
• Place the 4 egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Meanwhile, coarsely chop the chocolate. In a 1-quart saucepan, stir the sugar and cornstarch until mixed. Gradually stir in the milk. Add the chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
• In a small bowl, beat the egg yolks with an electric mixer on medium speed until very thick and lemon colored. Gradually beat in the chocolate mixture. With a wooden spoon, stir in 2 tablespoons butter and the vanilla. Cool to room temperature.
• Heat the oven to 350°F. Spread 2 teaspoons butter on the bottom and side of a 6-cup soufflé dish, using a paper towel or piece of waxed paper. Sprinkle additional sugar over the butter. Make a 4-inch band of triple thickness of foil that is 2 inches longer than the circumference of the dish; butter one side of the band and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, with masking tape around top outside edge of dish. (A buttered and sugared 2-quart casserole can be used instead of a soufflé dish and foil band.)
• Add the salt and cream of tartar to the egg whites; beat with an electric mixer on high speed just until egg whites form stiff peaks when beaters are lifted. Stir about 1/4 of the egg whites into the chocolate mixture. Add remaining egg whites; to fold in, use a rubber spatula to gently cut down vertically through the mixture, then slide the spatula across the bottom of the bowl and up the side, turning mixture over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding just until egg whites are blended into mixture. Carefully pour batter into the soufflé dish; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake 45 to 55 minutes or until a knife inserted halfway between the center and the edge comes out clean. Do not be alarmed if cracks appear on the top because they are characteristic of this soufflé.
• Meanwhile, make Sweetened Whipped Cream. Serve soufflé immediately. Carefully remove foil band and divide soufflé into sections with 2 forks. Serve with whipped cream.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.