Thursday, February 27, 2014

Chocolate Souffle Recipe



Souffles are often considered one of the most challenging recipes to many cooks around the world. Though I cannot pretend to be an expert after only two attempts, I have done a lot of research on the subject. My first try failed. Completely. It tasted alright, but taste isn't everything. The top was sunk and cracked, while the bottom was burnt. Not exactly what anyone would call a pretty sight. However, I did not become discouraged, but tried again, making a beautiful souffle. Here are some simple rules to follow while baking a souffle.



1. Do not ever open the oven while it is baking. That causes it to sink, much like a cream puff would.

2. When you grease the pan, coat it in sugar (if making a dessert souffle) or bread crumbs (for a savory souffle). This allows the souffle to have something to grab onto, making it rise higher in the oven.

3. Once it is finished baking, turn off the oven, and let it sit until cool. The dramatic heat change from your 350 degree oven to a room temperature counter top will cause the souffle to sink.

4. Do not over mix the egg whites and custard. Gently fold them together so not to release all of the air from the egg whites.

Hopefully if you follow these simple rules, your will end up with a perfect souffle. Have fun!


Chocolate Souffle Recipe:

12oz chocolate (I used semi-sweet)

1 stick unsalted butter

12 tablespoon sugar, divided

5 eggs, separated

1/4 cup flour

1/4 teaspoon salt

Direction:

Preheat oven to 350 degrees F. Great a large ramekin or about 5-6 small ramekins. Coat the insides with sugar.

Melt chocolate and butter together, stirring until smooth. (This can be done over a pot of boiling water, or in a microwave.) Allow to cool. Mix in sugar and salt. Beat in egg yolks and flour.

In a large mixing bowl, beat egg whites until soft peaks form. Add sugar, and continue beating until mixture has the consistency of shaving cream.

Fold in 1/3 of the egg white mixture into the chocolate custard to lighten it. Fold in remaining egg whites, and place into ramekin.

Bake for 40 minutes. Turn off oven, and allow to sit until oven it completely cool (about 40 more minutes). Enjoy!

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