Thursday, June 16, 2011

Chocolate Souffle

This chocolate souffle uses 60% dark chocolate, and has no flour or milk! The recipe is from the Dessert Bible by Christopher Kimball. First, chocolate is melted with 2 Tbsp butter, and then orange zest, chocolate liquor, salt, and vanilla are added. Then you beat 3 yolks with 2 Tbsp sugar until very light and thick and fold the two mixtures together. Then you whip 4 egg whites with 1 Tbsp sugar and some cream of tartar, stir a bit of the white into the chocolate mixture, and fold the rest in. Then everything is baked at 385 degrees for 14 minutes in buttered and sugared ramekins.

These were good, but they were a little overbaked (16 minutes was a little long, so next time I would do 14...I think if the middle is molten it's ok! The chocolate flavor will be more intense if it's underbaked) and I thought the orange zest was a little strange, and maybe the chocolate was a tad bitter (try adding more sugar or use a less dark chocolate? like 45%). Didn't have chocolate liquor so I used dark rum.

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