Kyle the chocoholic loves soufflé, so when we began dating I was determined to learn to make it. My prior go to soufflé recipe came from Martha Stewart, it’s really tasty but has a few more steps than I would like. I have been on the hunt for a new recipe for the last couple of years and when I saw the recipe in my Dorie book I knew it had to try it. This recipe was simple to follow and the result was a beautifully puffed, decadent chocolate soufflé. Try it tonight, you won’t be sorry. We always top ours with chocolate sauce like they do at Emeril’s; just melt a few bittersweet and semisweet morsels with a splash or two of milk until it is saucy. All I can say is YUMMY!
Serves 4 to 6
6 ounces bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons sugar
1/3 cup whole milk, at room temperature
6 egg whites
4 egg yolks
Confectioners’ sugar, for dusting
Preheat oven to 400° and position rack in the lower third of the oven. Give the inside of the 6-7 cup soufflé mold a thick coating of butter, sprinkle it with sugar and tap out the excess. Refrigerate until needed. Line a baking sheet with parchment or a silicone mat.
Put the chocolate and ½ cup sugar into a heatproof bowl over a saucepan of simmering water and heat, stirring often, until the chocolate is melted. Transfer the bowl to the counter and whisk in the milk. Let the chocolate cool for about 5 minutes, then, one by one whisk in the egg yolks.
Working in a clean, dry bowl of a stand mixer or in a large bowl with a hand mixer whip the 6 eggs whites until they just turn opaque and start to hold peaks. While still beating, add the remaining 2 tablespoons of sugar in a slow steady stream. Continue to beat until the peaks are glossy and almost firm.
Stir ¼ of the whites into the chocolate to lighten it, then use a rubber spatula to gently fold in the remaining whites. Delicately turn the batter into the prepared mold and lightly sprinkle the top with confectioners’ sugar. Put the mold on the baking sheet.
Bake for 40 minutes until the soufflé is beautifully puffed and a thin knife inserted into the center comes out clean. It is better not to open the door and peak until you think the soufflé is almost done. Remove the soufflé from the oven and serve immediately, dusting the top with more confectioners’ sugar if you’d like.
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