by Heather Harris Brady
When my son was born, almost 16 years ago now, one of the things I looked forward to most was cooking for him. I made his baby food myself, and I loved watching him eat slices of grilled cheese from his chubby little fists. Now the son has been joined by a daughter. They have both grown into dessert connoisseurs, who have critiqued many batches of macarons (“these look better than the last ones Mom”) and request things like this chocolate souffle for Sunday dinner.
These old-school souffles rise reassuringly in the oven, but you’ve got to have your timing just right because they have to go straight from oven to table. This recipe is from The Chocolate Bible, by Christian Steubler.
Chocolate Souffles, Makes about 8 servings
1/4 c. butter, softened
1/2 c. unbleached all-purpose flour
1 c. milk
1-1/2 oz. couverture chocolate (I used part of a bar of Lindt Excellence.)
2 heaping T. dark cocoa powder
1 t. vanilla
5 egg whites
4 egg yolks
6 T. granulated sugar
Prepare your souffle ramekins by greasing them with butter and then coating them with granulated sugar.
Work the butter and flour together into small pieces and set aside.
Heat the milk, chocolate and cocoa powder on medium until the chocolate melts.
Whisk in the butter-flour crumbs gradually until you have a smooth chocolate pudding.
Whisk in one egg white and the vanilla. Cool the mixture to lukewarm.
Preheat the oven to 400 and whisk the egg yolks into the chocolate one at a time.
Whip the egg whites, gradually adding the 6 T. sugar. Whip to soft peaks. Fold 1/4 of the egg whites into the chocolate to lighten it, then fold in the rest.
Divide the mixture between the ramekins. Set the ramekins in a hot water bath (bring the water up to 1″ below the rims) and slide them into the oven. Bake for 40 minutes.
I put one in outside the water bath so you can see what happens:
Dust the souffles with powdered sugar and serve immediately!
One year ago: Gougeres