08 Apr Velvety Chocolate Soufflé
|Serves 6 |
3 large brown cage free eggs (room temperature)
|Preheat oven to 425°F|
Start by lightly greasing 6 (5 oz.) ramekins with the softened butter. Now, sift the cocoa powder through a strainer before pouring it into 1 ramekin. The goal is to lightly coat each ramekin with the cocoa powder. To do this, simply pour the cocoa powder from one ramekin to the next until they each have a light even coating (avoid any clinging or chunking on the sides).
Fill a saucepan half way with water and start to heat it on the stove (over medium-low heat). In a small heatproof bowl, add the chocolate, unsalted butter, and vanilla extract (use a fork to combine gently). Allow the bowl to simmer over the saucepan while stirring with a whisk until the mixture is smooth. The bowl should never directly touch the water. Alternatively, place a nonmetal bowl in the microwave and heat for 20 to 30 seconds. Set this bowl aside.
At high speed, use a blender and its whisk attachment to thoroughly mix the sugar and the (room-temperature) eggs; approx. 2 to 5 minutes. The mission is to have the eggs double or triple in volume. When the whisk is lifted above the bowl, a thick stream of the mixture should slowly fall back into the bowl. Now, use a rubber spatula to pour this mixture on top of the chocolate mixture. Use a strainer to sift a light cover of flour over the top of the mixture before slowly folding the mixture with the spatula. Repeat this process until all the flour has been folded in (approx. 3 to 4 folds).
Fill each ramekin until three-fourths full and place them in the freezer for 1 to 1½ hours. Place the ramekins on a baking sheet and bake for 17 to 20 minutes or until the soufflés rise above the ramekins’ edges (approx. ¼ to ½ inch above).
The perfect soufflé is pastry-like on the outside and runny in the middle.
Best served warm in the ramekins and topped with a sprinkle of confectioners’ sugar.
• I love to top these beautiful soufflés with fresh raspberries or sliced strawberries and a sprinkle of confectioners’ sugar. For those wishing to be more decadent, serve them with a little vanilla ice cream or a dollop of whipped cream, too.