Chocolate Souffle is one of the fanciest things that I've ever cooked. It looks fancy, and it tastes like part cake, and part pudding. I was scared; I've heard all kinds of things about souffles, but actually, it was pretty easy and turned out pretty good. This recipe is adapted from "Mastering The Art Of French Cooking" (my Valentines present from my Sweetie :) Yup, I got a cookbook for Valentine's day) Here's what you'll need.
Ingredients
1 cup chocolate chips
1/3 cup strong coffee
1/2 Tablespoon butter
1/3 cup flour
2 cups milk
3 Tablespoons butter
4 egg yolks
1 Tablespoon vanilla
6 egg whites
1/8 teaspoon salt
1/2 cup sugar
Powdered sugar
It also wouldn't hurt to have some vanilla ice cream, or some whipped cream to serve it with :)
First, preheat the oven to 425 degrees.
Then add the chocolate and the coffee to a small, microwave-safe bowl.
Microwave on medium heat, stirring often, until chocolate is completely melted.
You will also need a souffle dish. I didn't have one, so I used a bowl. It was fairly shallow and about 8 inches across.
Butter the inside of your dish. Then you get to do some aluminum foil origami :)
Take a piece of foil that is long enough to go around the inside of your bowl. Also make sure it's at least six inches tall. Then fold it in half the long way
then fold it again
then again
Then, butter one side of it, and put it inside your bowl.
This is so that your souffle will rise up higher than the sides of the dish (although, it didn't for me, and this step is kind of a pain.) I'm declaring this step as optional.
Measure your flour into a 2-quart saucepan. (TIP OF THE DAY- don't use nonstick unless you have a whisk that is not made of metal! Otherwise this next part might make you cry a little bit)
Slowly whisk your milk in, getting it as smooth as you can. Add butter.
Stir over moderate heat until boiling.
Boil, stirring constantly, for 2 minutes.
Remove from heat and beat 1 minute or so to cool it down slightly.
Next, add your egg yolks (one by one) to the mix.
Notice the change in color.
Then add your vanilla and your melted chocolate/coffee mixture.
Place a sheet of plastic wrap over the top to prevent a skin from forming on top while you do the next steps.
Now you will need to get a giant bowl. I kept having to switch bowls because this egg white mixture got SO large. I went through three bowls. Save yourself the heartache and start with a ginormous bowl.
Beat your egg whites and salt in aforementioned bowl.
Beat until soft peaks are formed. (NOTE: If you are a superhuman, you can try to do this by hand. Otherwise, use a hand mixer with a whip attachment.)
Next, beat in the sugar very slowly, just sprinkles at a time. Beat until stiff, glossy peaks form.
I'm fascinated by egg whites. How do they get SO fluffy?
Next, scrape the chocolate mixture into the side of the bowl with the egg whites. Fold it in very gently. If you do not fold gently, your souffle will be less fluffy (not good.)
Pour it into the buttered bowl. and put on the bottom rack of your oven. Then turn the oven down to 375.
In 35-40 minutes, when it has risen and the top is cracked, sprinkle powdered sugar over the top. Then continue baking for 5 minutes.
Serve at once.
mmmm....
