INTENSELY BITTERSWEET CHOCOLATE SOUFFLES
While some versions of souffles do indeed require a light touch, the following recipe for individual chocolate souffles is forgiving and pretty much foolproof. Recipe by Alice Medrich
Provided by Chef Kate
Categories Dessert
Time 36m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If you're baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees.
- Butter the 6oz ramekins and dust the insides with sugar.
- Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Remove the bowl from the water bath and whisk in the egg yolks.
- (Don't worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
- In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
- Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
- Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
- Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
- (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the soufflés on a cookie sheet.
- Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the soufflés have been refrigerated.
- Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
- Transfer to a serving bowl and refrigerate until ready serve.
- When they are done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
- Pass the whipped topping separately.
- NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
- There is no need to make other changes in the recipe.
- After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
- Tilt and hold that ramekin over another as if you were going to transfer the sugar.
- Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
- Repeat.
- Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
- If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
- Underbeating egg whites is always better than overbeating them.
- You want to beat the whites until they're no longer yellow and translucent.
- To get a bigger rise, fill the ramekins higher than suggested.
- This will mean that you will have one or two fewer soufflés.
- Don't worry about underbaking or overbaking this recipe- The souffles will still taste good.
INDIVIDUAL CHEESE SOUFFLES
Eggs should be at room temperature. Swiss cheese is good too but change the seasonings a bit -tarragon is good.
Provided by WiGal
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
- In a heavy saucepan, melt butter over medium heat.
- Add onion and cook for 1 minute.
- Sprinkle with flour.
- Cook, stirring, until mixture begins to pull away from pan.
- Gradually whisk in milk.
- Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
- Remove from heat.
- Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
- Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
- In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
- Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
- Divide mixture evenly among four custard cups.
- Sprinkle with Parmesan.
- Put custard cups on a baking sheet so that they are easier to handle.
- Bake for 20 minutes.
- Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.
Nutrition Facts : Calories 293.2, Fat 21.6, SaturatedFat 12.4, Cholesterol 192.2, Sodium 467.6, Carbohydrate 11.5, Fiber 0.7, Sugar 1.3, Protein 13.4
NEVER-FAIL CHOCOLATE SOUFFLES
This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.
Provided by Lennie
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
- Add a little of the cream and whisk to make a smooth paste.
- Whisk in remaining cream and the liqueur.
- I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
- If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
- In a large bowl, beat egg whites until almost stiff.
- Slowly beat in sugar and beat until stiff and glossy.
- Now gently whisk a quarter of the egg whites into the cocoa mixture.
- Gently fold in another quarter.
- Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
- Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
- The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
- Don't worry, even if you only get 6 they will be wonderful.
- Set custard cups into a deep baking pan and carry this to the oven.
- Open oven, pull out rack, and set down pan.
- Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
- (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
- The centres will be a little runny, as they should be.
- Serve immediately.
Nutrition Facts : Calories 239.9, Fat 15.2, SaturatedFat 9.4, Cholesterol 54.3, Sodium 52.8, Carbohydrate 23.2, Fiber 1.2, Sugar 17.8, Protein 3.9
WARM CHOCOLATE SOUFFLES
I made these with Dutch Process Cocoa. It was like eating a chocolate cloud. The recipe comes from the New Mayo Clinic Cookbook.
Provided by PaulaG
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
- In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
- In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
- To the butter mixture, add the flour, ground nuts and cinnamon.
- Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
- Stir in brown sugar, honey and salt.
- Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
- Remove from heat and add the cocoa mixture.
- Allow mixture to cool slightly.
- In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
- Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
- With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
- Then fold in the remaining egg whites, mixing only until no white streaks remain.
- Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
- Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
- Serve immediately.
Nutrition Facts : Calories 168.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 6.6, Sodium 103.5, Carbohydrate 27.4, Fiber 2.6, Sugar 20.6, Protein 5.4
INDIVIDUAL CHOCOLATE SOUFFLES (MAKE AHEAD)
I have tried other recipes and had my souffle fall. This one worked perfectly, I actually went and got one of my dinner party guests as soon as I took them out of the oven and said "holy cow it actually worked". They rose beautifully. So much for the berry coulis I had planned to put in the sunken middle :) I got this from Cooks Illustrated and wanted to share because it worked so well.
Provided by Chandra M
Categories Dessert
Time 52m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Butter (8) 1 cup ramekins, then coat evenly with sugar.
- Shake out excess sugar and place in refrigerator until ready to use.
- Melt 4 tbsp butter and the chocolate in a double boiler.
- Remove from heat, stir in vanilla, salt, and creme de cacao.
- Set aside.
- In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
- Remove from heat.
- In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
- Continue to beat until yolks are thick and pale yellow (3-5 minutes).
- Fold egg yolks into the chocolate along with the orange zest.
- Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
- Add the cream of tartar, then gradually add 3 TBSP sugar.
- Beat until the whites hold a 2" peak and are glossy.
- Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
- Gently fold in the remainder of the whites until just incorporated.
- Fill each ramekin almost to the rim.
- Wipe any filling from the rim with a wet paper towel.
- Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
- Place oven rack in the middle, preheat oven to 400°F.
- Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
- Do not thaw the souffle, as it will not rise properly.
- Be careful not to overbake it.
Nutrition Facts : Calories 186.4, Fat 10.7, SaturatedFat 5.8, Cholesterol 176.4, Sodium 108.6, Carbohydrate 16.2, Sugar 15.7, Protein 5.7
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