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Epicurious

Chocolate-Chunk Soufflé Cakes

3.7

(16)

Tocqueville presents this elegant soufflé-like dessert with mint ice cream and mint syrup.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
6 large eggs, separated
1/2 cup sugar
1/3 cup water
4 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 8 pieces total

Preparation

  1. Step 1

    Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.

    Step 2

    Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236°F swirling pan occasionally, about 5 minutes.

    Step 3

    Meanwhile, beat egg whites in another large bowl to soft peaks.

    Step 4

    Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)

    Step 5

    Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.

TagsFrenchEuropeanCakeDessertChocolateEggBakingCandy ThermometerBon Appétit
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