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unsalted butter sugar bittersweet chocolate chocolate milk sugar egg yolks flour vanilla salt egg whites cream of tartar sugar
Viewed: 56 - Published at: a year agoIngredients
- 2 tablespoons unsalted butter, melted
- Sugar, for dusting
- 5 ounces best-quality bittersweet chocolate (such as Valrhona 71% cocoa), coarsely chopped
- 2 ounces best-quality semisweet chocolate (such as Valrhona 55% cocoa), coarsely chopped
- 1 1/2 cups whole milk
- 1/4 cup plus 2 tablespoons sugar
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 8 large egg whites, room temperature
- 1/8 teaspoon cream of tartar (optional; if not using a copper bowl)
- 2 tablespoons sugar
Method
- Prepare oven and dishes Heat oven to 400F, with rack in lower third.
- Do not open oven door until ready to bake.
- Place five 10-ounce ramekins on a rimmed baking sheet.
- Brush the inside of the ramekins with melted butter.
- Dust with sugar and tap out excess.
- Wrap a strip of parchment paper around each ramekin so that parchment extends 2 inches above the rim, and secure with kitchen twine (or tape).
- Chill in freezer at least 15 minutes.
- Melt chocolates Bring about 2 inches of water to a simmer in a medium saucepan.
- Melt chocolates in a large heatproof bowl set over the simmering water (the bowl should not touch the water, since the slightest drop of condensation can cause the chocolate to seize, or harden).
- Stir chocolates until smooth.
- Make batter Scald the milk (heat it until its just about to simmer) in a saucepan over medium heat; remove from heat.
- Combine sugar and yolks in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, about 4 minutes.
- On low speed, beat in flour.
- Beat in half the hot milk, ladling it in a little at a time (this is called tempering and prevents the yolks from scrambling).
- Whisk this mixture into remaining hot milk in pan.
- Bring to a simmer and cook, whisking, until thickened, about 2 minutes.
- Pour into melted chocolate, stirring to combine, then stir in vanilla and salt.
- Let cool 10 minutes.
- Whip egg whites In a copper bowl (or use an electric mixer fitted with the whisk attachment), beat egg whites with a handheld whisk until foamy.
- Add cream of tartar (if using).
- Continue beating (on medium if using electric mixer) until soft peaks form.
- Gradually add the sugar, beating (on medium-high with mixer) until medium-stiff peaks form.
- (Do not overbeat or the souffle will not rise as high; if the eggs are overbeaten, start again.)
- Combine custard and whipped whites Whisk one-third of egg whites into the chocolate mixture to lighten until mostly combined.
- Gently but thoroughly fold in remaining whites.
- Bake and serve Carefully spoon mixture into the prepared dishes, dividing evenly.
- Bake 10 minutes.
- Reduce heat to 375F (do not open oven door); bake until set (the outside should look firm), about 13 minutes longer.
- Remove parchment collars, and serve immediately.
- A souffle dish has straight sides that enable the souffle to climb.
- You will need parchment paper and kitchen twine to form a collar that supports the souffle as it rises.
- (If you dont have twine, secure the collar with tape.)
- The collars help the souffles to rise straight up; you can eliminate this step if you want, but the tops will be uneven.