With Valentine's Day coming up this weekend, what is a better recipe to have on deck than the most romantic dessert of all? Trust me when I say that this souffle is AMAZING. Whether you're celebrating the holiday with someone or if you're like me and just celebrating being awesome, this is the ultimate dessert for any sugar-addict. Check out the recipe below and let me know how it turns out!
INGREDIENTS
Unsalted butter, at room temperature, for greasing soufflé cups
1 tbsp granulated sugar, for coating soufflé cups
3 ounces semisweet chocolate, chopped into small pieces
3 large eggs, separated
1/3 cup granulated sugar, divided
1/4 tsp sea salt
1 tbsp heavy whipping cream or whole milk
1/2 teaspoon pure vanilla extract (or paste)
DIRECTIONS
Preheat the oven to 350 degrees and place a rack in the center. To prepare soufflé cups, grease the inside surface of 4, 6-ounce individual ramekins with softened butter. Sprinkle inside of each with the tablespoon of sugar, tipping to coat evenly and tapping out excess sugar into the next cup. Set on a rimmed baking sheet.
To prepare the soufflé base: To a double boiler set over medium heat, add chopped chocolate and heat, stirring with a silicone spatula, until melted; set aside.
To the bowl of the stand mixer fitted with a paddle attachment add yolks, 1/6 cups of sugar, and salt. Beat on medium-high speed until light in color, fluffy and thick, about 3 minutes. The yolk mixture should be thick enough to hold “ribbons”; set aside.
To a large bowl, add melted chocolate, cream, and vanilla, stir to combine. Stir 1/3 of the egg yolk mixture into the chocolate mixture. Fold the remaining egg yolk mixture into the chocolate mixture in 2 additions. Set aside.
To a clean bowl of a stand mixer fitted with a whip attachment, add egg whites and beat on medium speed until fluffy but not stiff, about 3 minutes. Sprinkle in the remaining 1/6 cup sugar. Beat 1 minute longer on medium speed until whites are shiny and firm but not stiff. Beaten whites should form a soft peak when the wire whip is lifted. Stir 1/3 of egg whites into chocolate mixture. Gently fold in remaining egg whites in 2 additions. Divide evenly among prepared soufflé cups. At this point, you can refrigerate the soufflés for several hours before baking, but they will require an additional 5 to 8 minutes of baking time.
To bake the soufflé: Place filled soufflé cups on the rimmed baking sheet and transfer to the preheated oven. Bake until soufflés are puffed and cracked on top. 15 to 17 minutes. Test doneness by gently shaking the baking sheet, as soufflés should jiggle only slightly. If centers are too soft, quickly close the oven and bake an additional 2 to 3 minutes.
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