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Chocolate Souffle

Source of Recipe

Madeleine Kamman


Recipe Introduction

When beating egg whites, Madeleine 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.

List of Ingredients

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


Recipe

1. Preheat oven to 350�F with rack positioned on bottom. Butter a 6-cup souffl� 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.

2. 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�F.

3. 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.

4. Mix the cooled chocolate, heavy cream, espresso powder, and liquor into the yolk mixture until well blended and smooth.

5. 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 souffl� mold.

6. Bake the souffl� until center has just barely set, 14 to 16 minutes. Serve immediately.



Adapted from "The New Making of a Cook" by Madeleine Kamman.