BITTERSWEET CHOCOLATE SOUFFLES
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel sauce poured directly inside, the desserts are sure to garner applause.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).
- Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
- Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
- Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.
- Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.
- Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
- Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees; bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.
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Jezley Ramos
jezley.ramos13@aol.comThese soufflés are really easy to make. I'm not a very experienced baker, but I was able to make them without any problems.
Esther anyanwu
aesther@hotmail.comI'm not a fan of chocolate soufflés, but I thought I'd give this recipe a try. I was pleasantly surprised! These soufflés were really good.
Amy Landron
l_a74@hotmail.comI was disappointed with these soufflés. They were overcooked and dry.
Rakiep Louwie
rakiep_l@gmail.comThese soufflés are a bit too airy for my taste. I prefer a denser chocolate dessert.
Mampho Thaozene
m@yahoo.comI love the presentation of these soufflés. They look so elegant and impressive.
Gamila Tamer
gamilatamer86@hotmail.comThese soufflés are really good, but they're a bit too sweet for my taste. I think I'll try making them with less sugar next time.
teresa diego
diego@hotmail.co.ukI've tried making these soufflés a few times now, and I can never seem to get them right. They always end up falling.
Milton Carranza
milton-carranza@gmail.comThese soufflés are a bit pricey, but they're definitely worth it. They're the perfect dessert for a special occasion.
Haritha Kumarasinghe
k.haritha@hotmail.frI'm not usually a fan of chocolate soufflés, but these were really good. The chocolate flavor was rich and decadent, and the texture was perfect.
King Nori
nori_king@gmail.comThese are the best chocolate soufflés I've ever had. They're so light and fluffy, and the chocolate flavor is amazing.
Lamar Brooks
l_brooks38@yahoo.comI made these soufflés for a dinner party last night, and they were a huge success. Everyone loved them.
John Hamling
john_h@yahoo.comThese soufflés are a bit tricky to make, but they're definitely worth the effort. Just be sure to follow the recipe carefully and you'll be rewarded with a delicious dessert.
Charles Infinity Smith
sc@hotmail.co.ukI love the bittersweet chocolate flavor of these soufflés. They're not too sweet, and the chocolate flavor is really allowed to shine through.
mubiru raj
mubiru.raj95@gmail.comI've made these soufflés several times now, and they always turn out perfectly. They're the perfect dessert for a special occasion.
imran khapalwak
i-khapalwak@hotmail.comThese chocolate soufflés were a hit! They were light and airy, with a rich chocolate flavor. My guests raved about them.