Published by Stewart, Tabori & Chang
There is nothing that says celebration like a chocolate soufflé. Not only does a towering soufflé, fresh out of the oven, look sensational, but it is also one terrific low-fat dessert. Plus, this particular recipe is perfect for entertaining as the batter can be made up to one day in advance, held in the refrigerator, and baked while you enjoy your meal. Soufflés can also be made and baked in buttered and sugared individual soufflé molds. This is best done by piping the soufflé batter into the molds with a pastry bag fitted with a 1-inch plain tip. Fill as directed in the recipe and bake for 6 to 8 minutes.
Serves6 to 8
Total Timeunder 1 hour
OccasionCooking for a date, Formal Dinner Party
Dietary Considerationgluten-free, halal, kosher, low-fat, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechocolatey, light, sweet
Type of Dishchocolate dessert, dessert
- Approximately 1 tablespoon softened unsalted butter
- ¾ cup granulated sugar
- 8 large egg whites, at room temperature
- 3 ½ ounces bittersweet (preferably 75%) chocolate, melted
- 2 tablespoons confectioners’ sugar
- Whipped cream, optional
Preheat the oven to 375°F.
Lightly coat the interior of a 1 ½-quart soufflé mold with the butter. Place ¼ cup of the granulated sugar in the mold and begin turning the mold back and forth so that the entire interior is generously coated with sugar. Turn upside down to allow any excess sugar to fall out. Set aside.
Combine the egg whites with the remaining ½ cup granulated sugar in the bowl of a standing electric mixer, whisking to combine.
Fill a 1-quart saucepan halfway with water and place it over high heat. Bring to a boil. Place the bowl over the boiling water without allowing the bottom of the bowl to directly touch the water. Using a wire whisk, beat for about 3 minutes, or until quite warm.
Remove from the heat and place the bowl in the stand mixer fitted with the whip attachment. Beat on medium, just until frothy. Increase the speed to medium-high and beat until stiff but not dry peaks form.
Remove the bowl from the mixer and, using a rubber spatula, fold the melted chocolate into the meringue, taking care not to overmix, but also taking care that the egg whites are completely incorporated into the chocolate.
Carefully scrape the soufflé batter into the prepared mold. It should come to about 1 inch below the top. Place in the middle of the oven, making sure that it has room to rise without hitting a top rack. Bake for about 20 minutes, or until the soufflé has risen about one and a half times its height and the top is lightly colored.
Remove from the oven. Place the confectioners’ sugar in a fine-mesh sieve and, tapping on the sides of the sieve, dust the top of the soufflé with the sugar. Serve immediately with a bit of whipped cream, if desired.
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