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Chocolate soufflé with chocolate sauce

Chocolate soufflé with chocolate sauce

Chocolate soufflé with chocolate sauce
Serves 4 (individual) or 6 (1liter/1qt. soufflé dish)
 
 
(( 25min/10min)) - [4-6] - {350ºF} - (step)
RATIO: 
 
Special tools/equipment
 
 
Time total: 25 minutes
Time work: 10 minutes
Time cooking: 8-10 minutes
Time present: 25 minutes
Makes: 4 individual soufflés
Oven temperature: 350ºF
 
INGREDIENTS
 
For chocolate sauce
Whipping cream 60ml/ ¼ cup
Chocolate (see note) 60grams/2oz. chopped
 
For soufflé dishes
Butter unsalted 30 grams/2oz very soft
Sugar 50 grams / ¼ cup  coating
 
For soufflé
Butter unsalted 30 grams/2oz melted
Sugar 100 grams / ½ cup
Chocolate (see note) 225grams/8oz. chopped
Egg whites 300ml / 1 ¼ cup / from 12eggs (Add grams measurement)
few drops of lemon juice or a pinch or cream of tartar
 
For serving
Powder sugar
Whipped cream
 
METHOD
 
(1) preheat oven to 350ºF
(2) Prepare the sauce
    (2a) Warm cream in a small saucepan over medium-low heat.
    (2b) Add the chocolate and stir until melted and velvety.
    (2c) set aside
(3) Prepare four 250ml/1cup soufflé dishes by coating the inside of each with the butter (see note).
(4) Coat the inside of the soufflé dishes with 50 grams / 1/4cup of sugar, removing any excess by tapping them upside down. Chill in the refrigerator.
(5) Melt the chocolate in a large bowl over a saucepan of simmering water. Turn off the heat.
(6) Add cream of tartar or lemon juice to egg whites.
(7) Whisk egg whites to a firm peak stage
(8) Add the 100grams/ 1/2 cup sugar to the whites and whisk until combined. Do not over whisk.
(9) Add half of the melted chocolate to the egg whites and whisk to combine
(10) use a spatula to fold the rest of the chocolate thoroughly.
(11) Fill a pastry bag with the chocolate/egg whites "mousse" and fill the soufflé dishes dividing it equally.
(12) Bake for 8-10 until risen one inch or so above the rim of the dishes.
(13) Dust the tops with powder sugar serve immediately with the sauce and a dollop of whipped cream
 
Notes:
When buttering the molds, use a paper towel around your finger or a brush to apply. Be sure to see the verticle strikes of butter all the way up the sides of the mold; This helps the soufflé rise straight.
About chocolate: semisweet is my preference, but you can substitute any chocolate you like.

  • When buttering the molds, use a paper towel around your finger or a brush to apply. Be sure to see the verticle strikes of butter all the way up the sides of the mold; This helps the soufflé rise straight.

    About chocolate: semisweet is my preference, but you can substitute any chocolate you like.

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