Recipe: Chocolate Souffle (Tony De Luca)

CHOCOLATE SOUFFLE
"Preparing souffle at home can be a pleasurable experience and can make your reputation as a home chef."


"Follow these instructions carefully for a result that is at once light, airy, tall and intensely flavored."

3 Tbsp. softened unsalted butter
2 Tbsp. granulated sugar
3 oz. chopped chocolate
1/4 cup unsweetened cocoa powder
1 cup milk
1 vanilla bean, split
1/4 cup unsalted butter
1/2 cup all-purpose flour
5 egg whites, divided use
4 egg yolks
6 Tbsp. granulated sugar

Rub the insides of 8 ramekins (4 oz. each) with the softened butter. Divide the 2 Tbsp. of sugar among the ramekins and shake each ramekin to coat the insides with a thin layer of sugar. Pour out any excess sugar and discard.

In a small saucepan set over low heat bring the chocolate, cocoa powder, milk and vanilla bean to a boil. Take out the vanilla bean and scrape any seeds that remain in the bean back into the milk.

Make a paste with the butter and the flour. Add the boiling chocolate milk a little at a time until it has bound the chocolate and made it thick. Stir constantly to form a smooth base, about 5 minutes.

Remove the saucepan from the heat and stir one egg white into the still-hot chocolate base. Using a whisk, beat the mixture until smooth, making sure that no lumps appear. Transfer the chocolate base to a bowl and add one egg yolk at a time, stirring after each addition to incorporate thoroughly.

Preheat oven to 350 degrees F (180C).

Combine the remaining 4 egg whites with the 6 Tbsp. of sugar in a stand mixer and process on high speed until the egg whites have formed stiff peaks. Stir the egg whites into the chocolate/egg base in 3 additions. Make sure after each addition that the stiff egg whites are incorporated gently and thoroughly.

Pour the chocolate souffle mixture into the prepared ramekins to half full. Place in a bain-marie in the oven and bake for 30 minutes. Serve immediately.

Makes 8 servings
Adapted from source: Recipes in Wine Country by Tony De Luca