Madeleine's Chocolate Souffle
When beating egg whites, Chef Madeleine Kamman prefers to use a copper bowl and a large balloon whisk. Her trick for successfully blending the whites into the batter is to first mix in a quarter of the whites, then quickly rewhip the remainder with a pinch of sugar, reincorporating any water that has separated from the beaten whites, before folding them into the mixture.
Martha Stewart Living, February 1999
- 1 tablespoon unsalted butter
- 1/2 cup plus 1 1/2 tablespoons sugar
- 6 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 6 large egg yolks, plus 7 large egg whites
- Pinch of salt
- 2 tablespoons heavy cream
- 1 1/2 teaspoons instant espresso powder
- 3 tablespoons cognac, rum, Grand Marnier, or green Chartreuse
- 7 large egg whites
- Preheat oven to 350 degrees with rack positioned on bottom. Butter a 6-cup souffle mold (7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle sides and bottom of mold with 1 1/2 tablespoons sugar.
- Melt both types of chocolate together in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat; transfer to a large bowl. Let cool until an instant-read thermometer registers 114 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, the remaining 1/2 cup sugar, and the salt until mixture is thick and light yellow. Alternatively, use a hand whisk.
- Mix the cooled chocolate, heavy cream, espresso powder, and liquor into the yolk mixture until well blended and smooth.
- In a separate bowl, beat egg whites until stiff peaks form, being careful not to overbeat. Mix one-quarter of the egg whites into the chocolate-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared souffle mold.
- Bake the souffle until center has just barely set, 14 to 16 minutes. Serve immediately.
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