Thursday, March 15, 2012

How to make easy Chocolate Souffle

Here's what you'll need:

  • 4 large egg yolks, at room temperature
  • 1 cup milk
  • 1⁄4 cup all purpose flour
  • 1⁄4 cup cocoa powder, sifted through a finemesh sieve
  • 1⁄4 teaspoon salt
  • 6 ounces bittersweet chocolate, chopped
  • 6 large egg whites, at room temperature
  • 1⁄2 cup sugar
  • 1 prepared souffle dish

Here's how:

  1. Position the rack in the center of the oven and preheat the oven to 400°F.
  2. Whisk the egg yolks in a large bowl until creamy, smooth, and pale yellow, about 2 minutes. Set aside.
  3. Clean the whisk. Whisk the milk, flour, cocoa powder, and salt in a medium saucepan set over medium heat until well blended.
  4. Add the chocolate; stir over the heat with a wooden spoon until the chocolate has melted and the mixture has just started to bubble and is thickened somewhat like pudding, perhaps 3 minutes.
  5. Using an electric mixer at medium speed, slowly beat this chocolate mixture into the eggyolks until smooth and light. Set aside to cool for 10 minutes.
  6. Clean and dry the beaters. Beat the egg whites at high speed in a large bowl until foamy. Begin adding the sugar in 1 tablespoon increments, scraping down the sides of the bowl as necessary. Continue beating until the mixture makes smooth, glossy, droopy peaks off the tip of a rubber spatula, about 3 minutes.
  7. Fold half the whites into the chocolate mixture until smooth, then plop the rest of the whites on top of the chocolate and gently fold in smooth, even arcs until there is no white visible but the eggs have maintained their height.
  8. Spoon the mixture into the prepared souffle dish, smoothing the top gently with a rubber spatula.
  9. Bake until puffed, set, and slightly cracked, about 30 minutes. Serve without delay.

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