Icelandic Chocolate Souffles
For added richness, this traditional dessert recipe includes an Icelandic staple ingredient, skyr, which is a cross between yogurt and creme fraiche.
- Icelandic butter, room temperature, for ramekin
- Turbinado sugar, for ramekin
- 1/2 cup granulated sugar
- 1 1/2 teaspoons egg-white powder
- 4 large egg whites, room temperature, plus 3 large egg yolks, room temperature
- 6 ounces Icelandic dark chocolate, melted
- 3/4 cup whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 teaspoon coarse salt
- 3 tablespoons Skyr
- Whipped cream for garnish (optional)
Preheat oven to 375 degrees on a convection oven and 400 degrees on a conventional oven. Brush a large 8-cup ramekin generously with butter; coat with turbinado sugar. Place on a rimmed baking sheet.
In a small bowl, whisk together granulated sugar and egg-white powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on low speed until frothy, about 2 minutes; whisk in sugar mixture. Increase speed to medium and beat until soft peaks form, about 5 minutes.
Meanwhile, set chocolate in a large bowl. In a small saucepan, whisk milk, cornstarch, and salt to combine. Bring to a simmer, whisking; remove from heat. Whisk into chocolate (mixture will look slightly curdled). Vigorously whisk in egg yolks and skyr until smooth. Gently whisk in one-third of the egg white mixture. Using a rubber spatula, fold in remaining egg whites.
Fill ramekin with batter. Transfer to oven and bake for 38-40 minutes. Remove from oven and serve immediately with whipped cream, if desired.