Soufflé, Chocolate - ecnivo/Recipes GitHub Wiki
By Lauren Weisenthal from Serious Eats, with mods by me
Serves 6.
Ingredients
- Butter, for lubrication
In heat proof bowl:
- 70g 10% cream ("More fat = more rich" ... anywhere from 2% milk to 35% cream works)
- 100g dark chocolate, roughly chopped (it'll be melted)
Mise en place:
- 100g water
- 5g (1 tsp) vanilla extract
- 50g Dutch-process cocoa powder (No Name is Dutch-process)
Stand mixer:
- 8 eggs' worth of egg whites (equal to 240g; see "*Excess Egg Guide") ... DO NOT ALLOW ANY EGG YOLK, IT WILL RUIN IT
Mise en place:
- 130g sugar (plus extra for sugaring)
- 1/2 tsp salt
- Icing sugar, for dusting
Special equipment
- 6 ramekins, 175mL capacity (or 6 oz)
- Whisk
- Stand mixer (unless you wanna whip egg whites by hand LMAO)
- Saucepan with metal/glass bowl for double-boiler setup. THE BOWL ABSOLUTELY CANNOT TOUCH THE WATER.
Steps
- Preheat oven to 400F
- Butter the insides of six ramekins. Then sugar the insides, tapping out excess. Reserve sugar for later. This is incredibly important to help souffles rise.
- Fill a saucepan with 2.5 cups water, and set heat to medium.
- Fill double-boiler bowl with milk and dark chocolate. Place on double boiler, whisk and melt into ganache until smooth. (Recommended: use spatula to clean off the edges of the bowl, if possible)
- Turn off heat, whisk in cocoa powder, water, and vanilla extract. Whisk until smooth. Take the saucepan off the heat, but leave ganache over the water to keep warm. Some ganache may solidify on the edges, this is fine.
- In the stand mixer, beat egg whites on medium speed until soft peaks. Stream in sugar and salt slowly. Deflation is possible if you dump it in.
- Increase speed to high, and beat until stiff peaks (firm and glossy). Do not over-mix. Refer to gallery below.
- Use the spatula to move 1/4 of the egg whites into the ganache. Thoroughly incorporate, to lighten the ganache.
- Move all the ganache back into the stand mixer bowl, and fold ganache and egg whites together. Use as few long, deep, strokes as necessary (to avoid deflating the mixture). Leaving some streaky whites is okay, so long as there isn't a puddle of egg whites at the bottom.
- Using a ladle, fill the ramekins to the brim. Run a knife around the edge of the inside ramekin lip to assist in additional lift. (see gallery)
- Bake for 14-16 minutes.
- Prepare icing sugar dusting. Prepare a tool to move hot ramekins onto serving dishes.
- After removing from the oven, dust with icing sugar and serve IMMEDIATELY (do not allow to cool).
Prepare In Advance
If you choose to prepare the soufflés in advance: After filling each prepared ramekin with the soufflé mixture, wrap each ramekin with plastic and refrigerate for up to one day. When ready, preheat the oven and bake the soufflés, straight from the fridge, for 15 minutes, then serve immediately.