Chocolate Souffle
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Martha Stewart Living, February 2001
- Yield Makes one 1-quart souffle
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Ingredients
- Unsalted butter, room temperature, for dish and collar
- 1/2 cup plus 2 tablespoons sugar, plus more for dish
- 3/4 cup milk
- 3 tablespoon all-purpose flour
- 4 large eggs, separated
- 2 ounces best-quality bittersweet chocolate (about 1/2 cup), finely chopped
- 1/4 cup cocoa powder, sifted
- 1/4 teaspoon cream of tartar
- Confectioners' sugar, for dusting (optional)
Directions
- Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
- In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat.
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In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
- Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
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Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
- Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
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Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
- Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
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Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
- If desired, dust souffle with confectioners' sugar; serve immediately.
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GwenninSpring - I know it's several years too late, but just in case anyone else was wondering the same question, don't worry about adding the chocolate cream to the egg whites while it's still hot. Egg whites, unlike cream, do not deflate when they come in contact with heat.
I have saved this since Feb. 2001, recently inherited a souffle dish, and finally was able to make it. I followed the instructions exactly and it turned out perfectly. The 8 year wait was worth it. We actually liked it more the 2nd day (leftovers).
I would like to make this for a small Valentine luncheon. Do I read this right?? is the chocolate cream still hot when you are adding the egg white mixture?? I can't think that that would not deflate totally. Thanks.
An excellent recipe! I used a springform pan to make mine (all my ramekins were busy) and it came out fine...nice and light and fluffy. I served it warm, with fresh whipped cream and sliced strawberries.