Belgian Dark Chocolate soufflé


A soufflé is a baked egg-based dish which originated in early eighteenth-century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff"


Servings: 2

Total time: 45 min.


Ingredients:


  • 1 tsp melted butter

  • 2 tbsp white sugar

  • 2 ounces 60% dark chocolate or higher

  • 1 tbsp butter

  • 1 tbsp all-purpose flour

  • 4 1/3 tbsp cold milk

  • 1 pinch salt

  • 1 large egg yolk

  • 2 large egg whites

  • 1 pinch cream of tartar

  • 1 tbsp white sugar


Directions:


  • Preheat oven to 375 degrees F. Lined a rimmed baking sheet with parchment paper

  • Brush bottom and sides of 2 (5 ounce) ramekins lightly with tsp melted butter, cover bottom and sides right up to the rim. Add 1 tbsp white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.

  • Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups of hot water over low heat. Do not let water boiler come to a simmer.

  • Melt 1 tbsp butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 min. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat.

  • Transfer mixture to bowl with melted chocolate. Add salt.

  • Mix together thoroughly. Add egg yolk and mix combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.

  • Place 2 egg whites in a mixing bowl. Add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 min.

  • Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 min. Whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and hold soft peaks, 3 to 5 min.

  • Transfer a little less then half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate. Now add the rest of the egg whites. Gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after egg whites disappears.

  • Divide mixture between the 2 prepared ramekins. Place ramekins on prepared baking sheet

  • Bake in preheated oven until scuffles are puffed and have risen above the top of the rims 12 to 15 min.

  • enjoy with some ice-cream or sorbet.




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