Dark Chocolate Soufflés Food

DARK CHOCOLATE SOUFFLé

Steps:

• Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan.
• In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat.
• Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth.
• In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
• Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see "Crowning Glory" below).
• Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one.
• Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.
• Crowning glory
• Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
• Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

DARK CHOCOLATE SOUFFLéS

Steps:

• Preheat the oven to 400°F, and position a baking rack in the middle of the oven. Line a baking sheet with parchment paper.
• Prepare the ramekins: Spray three 7 oz. ramekins with nonstick cooking spray. (You can also use softened unsalted butter.) Sprinkle in some sugar and tilt the dishes to coat the inside completely. Tap to remove excess sugar. Arrange the prepared baking dishes on a baking sheet, and set aside.
• Fill a saucepan halfway full and bring the water to a simmer over high heat.
• Combine the chocolate and half-and-half in a large heat-safe bowl that fits over the saucepan. When the water is simmering, set the bowl over the saucepan to create a double boiler. Stir with a rubber spatula or wooden spoon until the chocolate has melted and the mixture is smooth. Remove the bowl from the heat, and set aside to cool slightly.
• Using a hand mixer (or stand mixer), beat the egg whites until they have formed soft peaks. Sprinkle in the sugar, and beat again until the egg whites form hard peaks. Set aside.
• Stir the egg yolk and salt into the slightly cooled chocolate mixture, stirring quickly so the yolk doesn't scramble.
• Using a rubber spatula, fold the beaten egg whites into the chocolate mixture, stirring until just combined. This is very important because if you overmix the batter, your souffles won't rise as much!
• Divide the batter among the prepared ramekins. You can fill them to the top!
• Bake the souffles until they have risen a lot and the tops are firm to the touch, about 14-16 minutes. If you can peek at your souffles without opening the oven door, do this around the 10-11 minute mark to check the rise.
• Serve the souffles immediately, sprinkling with powdered sugar, whipped cream, fresh fruit or simply by themselves!

CHOCOLATE SOUFFLES

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

CHOCOLATE SOUFFLéS FOR TWO

Steps:

• For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
• Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
• Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
• Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
• Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
• Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
• While the soufflés bake, make the raspberry coulis.
• For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
• Serve the soufflés immediately with the raspberry coulis.

DARK CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375°F.
• Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
• Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
• Whisk the two egg yolks into the chocolate.
• In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
• Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
• Without over mixing, fold the remaining egg whites into the batter.
• Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
• Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
• Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.

DARK CHOCOLATE SOUFFLES WITH CARDAMOM CRèME ANGLAISE

Steps:

• Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
• Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

DARK CHOCOLATE-LIME SOUFFLES

Steps:

• Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Place chopped chocolate in medium bowl set over saucepan of simmering water; stir until melted. Remove from over water; whisk in egg yolks, salt, and 2 tablespoons lime sugar (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Spoon mixture into dishes, dividing equally. Bake until softly set and puffed, about 14 minutes.
• Meanwhile, whip cream, fresh lime juice, and 4 tablespoons lime sugar to peaks in medium bowl.
• Top soufflés with whipped cream mixture. Sprinkle with additional lime sugar.

DARK CHOCOLATE AND LIME SOUFFLES

Steps:

• Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Stir chopped chocolate in medium bowl set over saucepan of simmering water until melted. Remove from over water; whisk in yolks, 2 tablespoons lime-sugar, and salt (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime-sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Fill dishes with soufflé mixture, dividing equally. Bake until softly set and puffed, about 14 minutes.
• Meanwhile, whip cream, lime juice, and 4 tablespoons lime-sugar to firm peaks in medium bowl.
• Top soufflés with cream. Sprinkle with more lime-sugar.