Chocolate Crepe Souffle
- Yield: Makes 12
Photography: Dana Gallagher
Source: Martha Stewart Living, December/January 1998/1999
For the Crepes and Assembling the Dessert
- 1/2 cup unsweetened cocoa powder, sifted, plus more for dusting
- 1/4 cup confectioners' sugar, sifted
- 3 tablespoons all-purpose flour
- 3 large eggs
- 6 tablespoons unsalted butter, melted
- 5 tablespoons heavy cream
- 1/2 cup milk
- 2 pints fresh raspberries
For the Espresso Sauce
- 1 cup heavy cream
- 1 tablespoon instant espresso powder
- 8 ounces bittersweet chocolate, finely chopped
For the Chocolate Souffle
- Pastry Cream for Souffle
- 1/4 cup unsweetened cocoa powder
- 6 large egg whites, room temperature
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup superfine sugar
To make the crepes: In a medium bowl, combine the cocoa powder, confectioners' sugar, flour, eggs, 3 tablespoons butter, and cream; whisk together until combined, being careful not to overmix. Add the milk, whisking continuously until the batter has an even and smooth consistency. Cover with plastic, and let rest at room temperature 30 minutes.
Heat a 7-inch nonstick saute pan over medium-high heat. When the pan is hot, use a pastry brush to lightly brush the bottom of the pan with melted butter; remove any excess butter with a paper towel. Pour 2 tablespoons batter into the pan, and swirl pan immediately, covering entire surface. Cook crepe until center looks set, 45 to 55 seconds. Using a spatula, carefully flip crepe; cook 1 minute more. Transfer to a plate.
Repeat cooking process with the remaining butter and batter, stacking crepes between layers of waxed or parchment paper. Let cool completely, and cover with plastic wrap until ready to use. Store in a resealable plastic bag, refrigerated, up to 3 days, or frozen up to 1 month; bring to room temperature before assembling dessert.
To make the espresso sauce: In a small saucepan, bring cream to a boil over medium-high heat. Add espresso powder, and whisk to dissolve.
Place the chopped chocolate in a medium bowl, and pour hot cream over chocolate. Let soften 5 minutes. Stir to a smooth consistency, and let cool completely. Store, refrigerated, in an airtight container up to 1 week. Bring sauce to room temperature before assembling dessert.
To make the chocolate souffle: Place the pastry cream in the top of a double boiler or a heat-proof bowl. Set over a pan of simmering water until warm to the touch, about 2 1/2 minutes. Place the pastry cream in a medium bowl, sift cocoa powder over the top, and whisk to combine. Set aside in a warm place.
Place the egg whites and lemon juice in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until whites are frothy, about 3 minutes. Increase speed to medium high, and gradually add the sugar, whisking until meringue forms stiff, but not dry, peaks.
Whisk one-third of meringue into chocolate pastry cream. Using a rubber spatula, gently fold in remaining meringue.
To assemble the dessert: Heat oven to 400 degrees; heat two baking sheets.
Lay six crepes on each hot baking sheet. Place 1/3 cup chocolate souffle in center of each crepe; fold in half without pressing.
Bake until the souffle has set, about 5 minutes. Remove crepes from oven, and dust with cocoa powder. Transfer to serving plates with a spatula. Serve immediately with espresso sauce and raspberries.