Tuesday, July 14, 2009
Bastille Day: Chocolate Souffle
Bastille Day: I suppose I should have a recipe for chocolate cake today. Let Them Eat Cake! and all, but I was thinking about France. Yes, that I'm not there, but having gotten over that, I thought what what would be more French than a Chocolate Soufflé? Here's a very easy recipe for Chocolate Soufflé that you can whip up for dinner. It won't be as high as most souffles, but it's fast and easy--and delicious.
Chocolate Soufflé adapted from Bon Appetit.
4 tbsp unsalted butter
10 ounces + bittersweet chocolate, chopped
1/4 cup unsalted butter
5 large eggs, separated
1/3 cup plus 1 tablespoon sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons fresh lemon juice
Preheat oven to 375°F. Butter eight 3/4-cup ramekins or custard cups; coat ramekins or cups with sugar, tapping out excess sugar. Stir chopped chocolate and butter in large metal bowl set over saucepan of simmering water until mixture is melted and smooth. Remove chocolate mixture from heat; cool slightly.
Using electric mixer, beat egg yolks, 1/3 cup sugar, and cocoa powder in medium bowl until thick ribbons of mixture form, about 3 minutes. Gently fold into chocolate mixture. Using electric mixer with clean dry beaters, beat egg whites in medium bowl until foamy. Add lemon juice to beaten egg whites and beat until soft peaks form. Fold into chocolate mixture in 3 separate additions. Divide among prepared ramekins.
Bake soufflés until puffed above edges but still soft in center, about 18 minutes. Dust with powdered sugar and serve immediately.
I know there’s no vanilla in this--or Grand Marnier. Sorry. I have a much more complicated recipe that calls for vanilla—and a lot more egg whites, but this is easy and works!
Viva La France!