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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PATRICK WANDETO
w_patrick@hotmail.frThese soufflés were a bit too sweet for my taste. I think I might have used too much sugar.
Mirel
mirel14@yahoo.comI'm a professional chef and I was very impressed with this recipe. The soufflés were light, fluffy, and had a rich chocolate flavor. I will definitely be making these again.
Chuks Sam
chuks-sam@hotmail.comThese soufflés were a bit too eggy for my taste. I think I might have used too many eggs.
Albatool Altaitoon
albatool.a59@hotmail.comI made these soufflés for my boyfriend's birthday and he loved them! He said they were the best chocolate soufflés he's ever had.
Shirley Romeo
romeo.shirley56@hotmail.comI followed the recipe exactly and my soufflés turned out perfectly! They were so light and fluffy, and the chocolate flavor was amazing.
Nazim newaz Mito
n-nazim74@gmail.comThese soufflés were a bit too dense for my taste. I think I might have overmixed the batter.
Taniya Begum
t@gmail.comI'm a beginner baker and I found this recipe to be very easy to follow. The soufflés turned out perfectly and they were so delicious!
Maryam Bakran
maryambakran10@yahoo.comI made these soufflés for a brunch party and they were a huge hit! Everyone loved them and they disappeared quickly.
Bilal Rai
bilalr34@hotmail.frThese soufflés were a bit too sweet for my taste. I think I might have used too much sugar.
Jaziyra Morgan
j_morgan25@hotmail.co.ukI'm a professional chef and I was very impressed with this recipe. The soufflés were light, fluffy, and had a rich chocolate flavor. I will definitely be making these again.
Paul Akwakye
p.akwakye@hotmail.comThese soufflés were a bit too eggy for my taste. I think I might have used too many eggs.
The Motorcycle Ninja
t-ninja43@hotmail.comI made these soufflés for my boyfriend's birthday and he loved them! He said they were the best chocolate soufflés he's ever had.
Khalis Din
khalisdin@yahoo.comI followed the recipe exactly and my soufflés turned out perfectly! They were so light and fluffy, and the chocolate flavor was amazing.
King Lot
l.k18@hotmail.comThese soufflés were a bit too dense for my taste. I think I might have overmixed the batter.
Phil Getty
p_getty@yahoo.comI'm not a big fan of chocolate, but I really enjoyed these soufflés. They were light and fluffy, with a delicate chocolate flavor.
Anime and DC mix
m33@gmail.comI made these soufflés for a dinner party and they were a huge success! Everyone loved them and they disappeared quickly.
Nambatya Monir
monir_n20@hotmail.comThese soufflés were delicious, but I found them to be a bit too sweet for my taste. Next time, I'll try using a different type of chocolate or reducing the amount of sugar.
shinobi sami
shinobi-sami64@gmail.comI was a bit hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The instructions were clear and easy to follow, and the soufflés came out beautifully.
Laghari shahid
shahid-l71@yahoo.comI've made this recipe a few times now and it always turns out perfectly. The soufflés are so impressive and delicious, and they're surprisingly easy to make.
Aiman Khan
aiman51@hotmail.comThese chocolate soufflés were a hit! They were light and fluffy, with a rich chocolate flavor. My friends and family raved about them.