28 January 2007

Double Chocolate Souffle w/ Fudge Sauce

In the past few years I have become more and more confident with my cooking skills, but I had to try a souffle. I remember hearing as a kid how tough souffles could be and how often they would "fall" so I had always avoided this particular dessert ... until tonight. I had spotted a recipe in my wonderful Cooking Light magazine a while back and made a note to buy the necessary items for it. For some reason, tonight seemed the time to attempt it - especially since my husband had come home form work this morning and stayed up for a while, which meant he would be sleeping for a majority of the day, giving me time alone in the kitchen. So, I gathered up the recipe and all the ingredients and went to work - and much to my suprise, these little pillows of chocolate came out wonderful! If you are like I was an afraid of the flat souffle, don't be! Give these a shot, you just might be amazed!


Cooking spray
1/2 C and 2 Tbl white sugar, divided
3 Tbl flour
3 Tbl unsweetened cocoa
1/8 tsp salt
1 1/4 C milk
3 oz bittersweet chocolate, chopped
1 tsp vanilla
1 large egg yolk
6 large egg whites

1 Tbl butter
1/3 C white sugar
2 Tbl unsweetened cocoa
1 Tbl flour
1/2 C milk
1/2 oz bittersweet chocolate, chopped


Position oven rack to lowest setting and remove middle rack. Preheat to 425.

Lightly coat 6 (8 oz) ramekins with cooking spray (I used shortening). Sprinkle even with sugar to give batter something to cling to when rising.

Combine remaining 1/2 C sugar, 3 Tbl flour, 3 Tbl cocoa, and salt in saucepan over medium-high heat, stirring with a whick. Gradually add 1 1/4 milk, stirring constantly. Bring to a boil and cook 2 minutes until slightly thick, continuing to stir. Remove from heat and add 3 oz chocolate - stir until smooth. Transfer to a large bowl and let cool to room temperature (~ 15 minutes or so). Stir in vanilla and egg yolk.

Place egg whites in large mixing bowl, beat on high until stiff peaks are formed - DO NOT OVERBEAT. Gently add 1/4 of egg whites to chocolate mixture, gently fold in. Continue with remaining mixture until all egg whites are mixed in. Gently spoon mixture into remakins, filling about 2/3 or the way. (I put all this in 4 remakins - they overfilled upon cooking) Lightly tap each about 2-3 times on a hard surface to level.

Place filled ramekins on baking sheet and place into oven at 425 - immediately reduce heat to 350, leaving souffle in oven. Bake 40 minutes.

Melt butter in sauce pan over medium-high heat. Add 1/3 C sugar, 2 Tbl cocoa, and 1 Tbls flour; stir well with whisk. Gradually add 1/2 C milk, continuing to stir with whisk. Bring to a boilk and cook 1 minute to thicken. Remove from heat, add 1/2 oz chocolate and stir until smooth. Serve warm with souffles.

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