Individual Chocolate Soufflés
Chocolate soufflé, with its chewy exterior and warm, puddinglike center, might be considered the more refined cousin of molten chocolate cake. With or without a sauce of Crème Anglaise (basically the ice-cream base on page 468 before it’s frozen), a soufflé is a showstopper. And although it has earned a reputation for difficulty, following a few key techniques will reward you with a masterpiece every time. Before whipping the egg whites, be sure your bowl and whisk are thoroughly clean and dry; just a drop of grease, yolk, or water will prevent the whites from expanding properly. Avoid overbeating the egg whites; you’ve taken them too far if they lose their glossiness and become clumpy. Above all else, don’t open the oven door until the end of the baking time, since any fluctuation in temperature, as well as an accidentally slammed oven door, can cause a soufflé to fall. This recipe will produce the best results when baked in five 10-ounce ramekins; you can divide the batter among six dishes, but the soufflés won’t reach the same height as those shown here (though they will be just as delicious).
Recipe information
Yield
makes 5
Ingredients
For dishes
For chocolate base
For batter
For egg whites
Preparation
Step 1
Prepare oven and dishes Heat oven to 400°F, with rack in lower third. Do not open oven door until ready to bake. Place five 10-ounce ramekins on a rimmed baking sheet. Brush the inside of the ramekins with melted butter. Dust with sugar and tap out excess. Wrap a strip of parchment paper around each ramekin so that parchment extends 2 inches above the rim, and secure with kitchen twine (or tape). Chill in freezer at least 15 minutes.
Step 2
Melt chocolates Bring about 2 inches of water to a simmer in a medium saucepan. Melt chocolates in a large heatproof bowl set over the simmering water (the bowl should not touch the water, since the slightest drop of condensation can cause the chocolate to seize, or harden). Stir chocolates until smooth.
Step 3
Make batter Scald the milk (heat it until it’s just about to simmer) in a saucepan over medium heat; remove from heat. Combine sugar and yolks in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, about 4 minutes. On low speed, beat in flour. Beat in half the hot milk, ladling it in a little at a time (this is called tempering and prevents the yolks from scrambling). Whisk this mixture into remaining hot milk in pan. Bring to a simmer and cook, whisking, until thickened, about 2 minutes. Pour into melted chocolate, stirring to combine, then stir in vanilla and salt. Let cool 10 minutes.
Step 4
Whip egg whites In a copper bowl (or use an electric mixer fitted with the whisk attachment), beat egg whites with a handheld whisk until foamy. Add cream of tartar (if using). Continue beating (on medium if using electric mixer) until soft peaks form. Gradually add the sugar, beating (on medium-high with mixer) until medium-stiff peaks form. (Do not overbeat or the soufflé will not rise as high; if the eggs are overbeaten, start again.)
Step 5
Combine custard and whipped whites Whisk one-third of egg whites into the chocolate mixture to lighten until mostly combined. Gently but thoroughly fold in remaining whites.
Step 6
Bake and serve Carefully spoon mixture into the prepared dishes, dividing evenly. Bake 10 minutes. Reduce heat to 375°F (do not open oven door); bake until set (the outside should look firm), about 13 minutes longer. Remove parchment collars, and serve immediately.
Equipment
Step 7
A soufflé dish has straight sides that enable the soufflé to climb.
Step 8
You will need parchment paper and kitchen twine to form a collar that supports the soufflé as it rises. (If you don’t have twine, secure the collar with tape.) The collars help the soufflés to rise straight up; you can eliminate this step if you want, but the tops will be uneven.
