MADELEINE'S CHOCOLATE SOUFFLE
When beating egg whites, Chef Madeleine Kamman prefers to use a copper bowl and a large balloon whisk. Her trick for successfully blending the whites into the batter is to first mix in a quarter of the whites, then quickly rewhip the remainder with a pinch of sugar, reincorporating any water that has separated from the beaten whites, before folding them into the mixture.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack positioned on bottom. Butter a 6-cup souffle mold (7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle sides and bottom of mold with 1 1/2 tablespoons sugar.
- Melt both types of chocolate together in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat; transfer to a large bowl. Let cool until an instant-read thermometer registers 114 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, the remaining 1/2 cup sugar, and the salt until mixture is thick and light yellow. Alternatively, use a hand whisk.
- Mix the cooled chocolate, heavy cream, espresso powder, and liquor into the yolk mixture until well blended and smooth.
- In a separate bowl, beat egg whites until stiff peaks form, being careful not to overbeat. Mix one-quarter of the egg whites into the chocolate-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared souffle mold.
- Bake the souffle until center has just barely set, 14 to 16 minutes. Serve immediately.
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ALAMIN Gaming
[email protected]These madeleines are a bit time-consuming to make, but they're definitely worth the effort. They're the perfect treat for a special occasion.
Shakil Nasoki
[email protected]I've been looking for a good madeleine recipe for a while now, and this one is definitely a keeper. The chocolate souffle center is a real showstopper.
pubg Games
[email protected]These madeleines are so easy to make, and they're always a hit with my family and friends.
Darragh Armstrong
[email protected]I'm not a fan of chocolate, so I omitted it from the recipe. The madeleines were still delicious, but I think they would have been even better with the chocolate.
Ssenyondo Joseph
[email protected]I'm gluten-free, so I substituted almond flour for the all-purpose flour. The madeleines still turned out great!
Younis Sayar
[email protected]These madeleines are the perfect afternoon treat. They're light and fluffy, with just the right amount of sweetness. The chocolate souffle center is a nice touch.
Nhlakanipho Soni
[email protected]I've made these madeleines several times now and they always come out perfect. They're a great addition to any brunch or dessert spread.
Arifhossanrubel Arifhossanrubel
[email protected]These madeleines are a bit too sweet for my taste, but the chocolate souffle center is really good. I might try reducing the amount of sugar next time.
md biplop
[email protected]I followed the recipe to a T and my madeleines turned out flat and dense. Not sure what went wrong.
Zaryab Salim
[email protected]Just made these madeleines and they are absolutely delicious! The chocolate souffle center is a game-changer. I will definitely be making these again.
Tones of Blue
[email protected]These madeleines are delightful! The combination of the light and airy sponge cake with the rich and decadent chocolate souffle center is heavenly. I highly recommend this recipe.
Dipendra Pandey
[email protected]I'm not much of a baker, but these madeleines turned out perfectly! The recipe was easy to follow and the chocolate souffle center was a hit with my guests. Will definitely make them again!
Riya alter Sanjita Akter
[email protected]These madeleines are divine! The chocolate souffle center is a delightful surprise that elevates this classic French pastry to new heights. I followed the recipe precisely and the results were stunning. My family and friends raved about them.