Soufflé au chocolat recipe??!
Answers: must serve at least 25 people!
36 ounces best-quality bittersweet chocolate, chopped
1 1/2 cups butter, softened
24 large egg yolks
60 large egg whites
1 1/2 cups sugar
icing sugar
whipped cream
Butter a soufflé dish and dust with sugar, tapping out excess.
Preheat oven to 430F.
Melt chocolate and stir until smooth.
Whisk butter into hot chocolate; add yolks and combine well.
Beat egg whites until frothy.
Beat in sugar gradually, and beat until whites hold stiff peaks.
Lighten chocolate mixture with ? of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
Pour into prepared dish.
Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
Bake for 40 minutes (center will be very soft).
Give a light dusting of icing sugar over top, bring to table immediately.
Serve with Whipped Cream.
24-36 servings
Soufflé au chocolat is a very light chocolate dessert because it is
almost only made of dark chocolate and egg whites !
For pure chocolate amateurs !
Ingredients : 200 gr [7 oz] dark chocolate / 2 Tspoons sugar /
1 egg + 2 egg whites / 3 Tspoons milk / unsalted butter for dishes
Serves 4 persons
Preparation time 15 minutes.
Cooking time 15 minutes
- Separate the egg white from yolk.
- In a small saucepan, melt the chocolate with the milk on a very
gentle flame (turn non-stop).
- When melted, add the sugar, then the egg yolk off-flame.
- Whip the egg whites with an electric mixer until they get thick and
frothy, then gently incorporate them to the mixture with a whisk.
- Evenly dispatch the mixture into 4 individual soufflé dishes previously
buttered.
- Bake in pre-heated oven for 15 minutes at 200°C / 400°F ;
the inside of the soufflés has to stay very soft.
Serve warm or at room temperature (do not bake too long in advance,
it has to be very fresh to be good.
This recipe is for 8 people. You'll have to cook more than one:
SOUFFLE FROID AU CHOCOLATE (CHOCOLATE
SOUFFLE)
2 env. unflavored gelatin
2 c. milk
1 c. sugar (divided)
1/4 tsp. salt
4 eggs (separated)
1 tsp. vanilla
1 (12 oz.) pkg. semi-sweet chocolate pieces (2 c.)
2 c. heavy cream (whipped)
Sprinkle gelatin over milk in 2 1/2 quart saucepan to soften. Add 1/2 cup sugar, salt, egg yolks and chocolate pieces; stir until thoroughly mixed. Place over low heat; stir constantly until gelatin is dissolved and chocolate melted; 6 to 8 minutes. Remove from heat; beat until chocolate is blended. Stir in vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon; about 20 minutes in refrigerator. Beat egg whites until stiff but not dry; gradually add remaining 1/2 cup sugar and beat until very stiff. Fold into chocolate mixture. Fold in whipped cream turn into quart souffle dish. Chill until firm. Garnish with shaved chocolate. Serves 8.
Do yourself a big favor and find another dessert, Recipes actually tell very little about souffle's which are technique intensive.If you don't have the technical stuff down then you are going to have a major culinary disaster on your hands in really short order
Edit :
I really hope for your sake that everybody who gave me a thumbs down has made at least a couple of hundred ramekins of chocolate souffle and that they can explain in person and in detail w/ zero reference material available
* Why souffle dishes have to have vertical sides
*How to determine the peak stages in egg whites
*How to denature a protein molecule
* How to correctly fold an egg foam so as not to collapse it
* The pitfalls in blooming gelatin
* What this formula means and why it's important to know it NY/OY =CF