La Cage Aux Folles: Chocolate Souffle

Chocolate Souffle

Introduction

Continuing our theme of dinner from the birds, here is a Chocolate Souffle.

Ingredients

For the Souffle

  • 1/2 T Butter
  • 2-3 T Flour
  • 1/4 cup strong coffee
  • 3.5 oz Semisweet Chocolate
  • 1/8 t Salt
  • 3 T Corn Starch
  • 1/3 C Sugar + 1 T Granulated Sugar
  • 1 C Whole Milk
  • 5 eggs
  • 1 T Confectioner's Sugar

For the Whipped Cream

  • 1/2 Cup Cream
  • 1 T Sugar

Directions

Before we start, preheat the oven to 375 Degrees F. Using 1/2 T of butter that has warmed at room temperature, smear the inside of the __ C Souffle dish. Butter it well.
Using 1/2 T of butter that has warmed at room temperature, smear the inside of the Souffle dish. Butter it well.
Now, dust the inside of the dish with 2-3 T of white flour. The object is to get the entire inside of the dish coated.
Now, dust the inside of the dish with 2-3 T of white flour. The object is to get the entire inside of the dish coated.
If you have a double boiler, this next step is easy, just fill the bottom part with water, and put the inner sleeve inside it. I don't have one, so I use two pots, one large and the other just large enough to fit inside. Fill the bottom pot with some water, making sure that you don't put so much in that it bubbles out the top when the smaller pan gets inserted. The idea is to heat what is in the top pot without letting it a) get wet or b) burning.
If you have a double boiler, this next step is easy, just fill the bottom part with water, and put the inner sleeve inside it. I don't have one, so I use two pots, one large and the other just large enough to fit inside. Fill the bottom pot with some water, making sure that you don't put so much in that it bubbles out the top when the smaller pan gets inserted. The idea is to heat what is in the top pot without letting it a) get wet or b) burning.
Put 1/4 cup strong coffee into the top pot.
Add 3.5 oz of Semi-sweet Chocolate to the top pot. Keep stirring as the chocolate melts. (Here i'm using chips, but it is easier to measure if you use cooking chocolate bars.)
In a measuring cup pour 1 C Whole Milk. Now spoon 3 T of that into a cold saucepan. (Here I'm pouring in the pre-measured 3 T, but it is important that you have, reserved to the side, the rest of the 1 C.)
Now add 3 T of Corn Starch. Mix to a paste.
Stir until you have a thick paste. Scrape down the sides of the saucepan, too. You can see that the paste is so thick it will momentarily "brush" out of the way when it is moved with the rubber spatula.
While this is going on, off heat, the chocolate should be melting. Give it a good stir to get all the pieces to release to a smooth lake of chocolate.
Add the what is left of the milk (1 C less the 3 T we already used) into the saucepan with the cornstarch milk paste.
Add to the milk, 1/3 C of granulated sugar. Give a stir to mix and dissolve the sugar. Bring the whole mix to a boil while stirring. Once it starts boiling count to 3 and then turn of the heat.
Continue to stir. You'll be left with a thick goo!
Now add the chocolate mix. Keep stirring.
Now we have a mix that almost looks like super thick chocolate pudding.
Separate 5 eggs. You'll want the whites from 5 eggs in a mixing bowl, but you'll only need the 3 yolks in a separate bowl. Sprinkle in 1/8 t Salt to the egg whites.
Beat the egg whites and salt to soft peaks.
Here you can see the soft peaks forming. (By the way, when you want to check to see if you have soft peaks, be sure to turn the mixer off before you life it out of the bowl or you will have peaks all over your kitchen!)
We're going to add 1T Sugar to the whites and beat them more until we they get a glossy look and form stiff peaks.
Blend in that sugar...no stiff peaks yet!
Here we go! Se the peaks are standing tall and the mix is somewhat glossy.
Remember those three egg whites in the other bowl?
Scramble them.
Now, add in the chocolate to the egg constantly stirring.
Blend the egg yolk and chocolate.
Now, cut 1/4 of the egg whites into the bowl and gently mix with a rubber spatula.
Keep mixing.
There we go! Now that was "mixing". It got our chocolate and egg white concoction to a more or less even color.
Now we're going to "fold". Folding is the process of adding the egg whites to the chocolate in a way that will not cause the air bubbles to collapse. You bring your spatula down edge first through the egg whites (add a bit a time) until you hit the bottom of the bowl and then bring up from the bottom with the flat side.
This is what it looks like when all the egg whites have been blended in. Work fast, and don't pop too many bubbles, or you'll be left with pudding.
Gently (are you getting the message - those air bubbles are delicate), pour the mix into the souffle dish. Leave about 3/4 of an inch from the chocolate to the top of the dish; our souffle will - we hope - rise to pop over the top of the dish!
Wrap a piece of parchment around the souffle dish and tape it in place.
Put the souffle dish in the preheated (375 degree F) oven. Close the oven door, quietly. Set a timer for 35 minutes. Do not open the door again, no matter how tempted you are until the timer goes off. While it is cooking prepare the 1 T of confectioners sugar you're going to need. Have it ready near the oven for the next step.
Ding! The timer went off. Open the door, quietly. Sprinkle on the sugar. Close the door, quietly. Set the timer for 10 minutes.
Let's make some whipped cream to go with the souffle. Pour 1/2 C Cream into a mixing bowl. Whip.
As it thickens add 1 T sugar.
Whip some more, but don't over whip or you'll end up with butter.
When the bell on the timer rings, put a chopstick or knife into the souffle. It should come out clean. If not, let it cook for a bit more. Make sure everyone is at the table as you, moving fast, bring your creation out. It will begin to fall somewhat, the best moment is when it first pops from the oven. Serve a bit of the souffle with a spoonful of whipped cream. mmmmmm....Chocolatey goodness.

Reader's Comments:

You are not logged in. To enter a comment you must login.

Forgot your password? Don't have an account?. Click here to create one!

Go To Top Of Page

Copyright 2007 Acme Computing Inc.