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.
The Martha Stewart Show, May 2012
- Yield Makes one 8-cup souffle
- <a href="http://www.smjor.is/" target=blank>Icelandic butter</a>, 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 <a href="http://www.noi.is/English" target="blank">Icelandic dark chocolate</a>, melted
- 3/4 cup whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 teaspoon coarse salt
- 3 tablespoons <a href="http://www.skyr.is/" target=blank>Skyr</a>
- 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.
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