Chocolate Souffle--easy and elegant
This weekend we tested Chocolate Souffle. After a lot of research we found this dish made with and without flour. The versions with flour won. Here's the one we're representing as an American classic.
Soufflé’s are impressive looking desserts, yet they are easy to make. Slightly undercooking the soufflé will give a desirable, custard-like, center. For best results, eat them soon out of the oven.
3 tablespoons butter
1/2 cup sugar plus additional for dusting the soufflé dish
1 cup milk
3 tablespoons flour3 oz bittersweet chocolate, chopped
4 eggs separated
Confectioners’ sugar for dusting
Whipped cream (optional)
1. Preheat oven to 350°F. Lightly butter a deep 2 quart baking dish or four 1-1/2 cup ramekins, and dust with sugar tapping out any excess.
2. Warm the milk and sugar in a saucepot over medium heat, until the sugar is completely melted. In a separate saucepot, melt the butter over medium heat. Add the four and cook for 3-4 minutes.
3. Gradually add the sweetened milk, whisking constantly. Stir in the chocolate until melted. Stir in the eggs yolks until the sauce is thickened.
4. Beat the egg whites with the salt in until they hold stiff glossy peaks. With a rubber spatula, fold about 1 cup of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites until the whites are just incorporated. Spoon the mixture into the baking dish or ramekins. Bake in the middle of the oven until the top has a crust and center juggles, about 25-30 minutes. Remove from the oven, dust with confectioners’ sugar or dollop with a large spoonful of whipped cream. Serve immediately.