Best Ever Dark Chocolate Soufflé
November December 2013
From pastry chef Karine Moulin, Hotel Arts
soft unsalted butter and sugar for preparing ramekins
7 oz. finely chopped bittersweet or semisweet chocolate
4 T. unsalted butter
1-1/2 t. pure vanilla extract
3 large egg yolks
3 T. warm water
1/2 c. sugar, plus 2 T.
8 large egg whites, room temperature
1/2 t. fresh lemon juice
confectioners’ sugar (icing sugar) for garnish
Brush 6 (6-oz.) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the fridge.
Set an oven rack in the lower third of the oven and preheat the oven to 400°F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan, filled with an inch or so of water, to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add the 2 T. sugar and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.
Remove the prepared ramekins from the fridge.
Put the egg whites into the bowl of a standing mixer, or large non-reactive bowl, and add the lemon juice. Beat on medium until frothy, then gradually add the remaining 1/2 c. of sugar and increase the speed to high. Beat until the whites hold stiff but not dry peaks.
Working quickly, fold about a third of the egg whites into the chocolate to lighten it, then fold in the remaining whites until blended. Gently ladle or spoon the soufflé mixture into the ramekins, and place them on a baking sheet. Level off the surface of the ramekins, scraping any excess mixture back into the bowl.
Immediately bake until the soufflés rise about 1-1/2 inches above the top of the ramekins and the tops are touched with brown, about 18 to 20 minutes. Remove from the oven, dust with confectioners’ sugar and serve immediately with peppermint whipped cream.
Peppermint Whipped Cream
500 ml whipping cream
2 T. icing sugar
2 T. crème de menthe (or 1 t. mint extract)
Whip the cream with the icing sugar and mint flavouring until soft peaks form.
Once the soufflé has been removed from the oven, using a spoon, make a hole in the center of the soufflé – the size of a loonie – and place a dollop of cream inside. Serve immediately
and enjoy. Serves 6. ✤