How to make Chocolate Souffle’

The Chocolate Souffle’. A Dessert they will remember! 

INGREDIENTS:

• 1 stick butter – unsalted
• 4 tb flour
• 2 cups whole milk – scalded
• 8 egg yolks – large, lightly beaten
• 122 egg whites – room temperature
• 1 ½ tsp. cream of tartar
• 1 cup sugar
• 8 oz semi-sweet chocolate – 65 or 70% cacao, chopped
• 1 ½ tsp vanilla extract – or flavoring of your choice
• 1 ½ tbs powdered sugar – for sprinkling

METHOD:

1. Prepare a 3-quart souffle dish. Use 1 ½ tablespoons of butter to grease the dish. Prepare a strip of aluminum foil, 8-inches wide and long enough to wrap around the souffle’ dish with an overlap, folded in half and allowing the wrap to extend 3-inches above the rim of the dish. Use ½ tablespoon of the butter to grease the inside of the foil wrap. Dust the inside of the dish and the foil wrap with 2 tablespoons of sugar. 
2. In a heavy saucepan, melt the remaining butter and whisk in the flour. 
3. Cook for 2 minutes. Stir in the chocolate over low heat until melted. 
4. Slowly add the milk to the pan stirring quickly until smooth. 
5. Stir in the remaining sugar and cook stirring until thickened.  Beat with a whisk for a minute or two and then remove from the heat and scrape into a large bowl. 
6. Whisk in the egg yolks, two at a time, and the vanilla or flavoring of your choice. (This much of the preparation can be done in advance. So, if you are preparing this a little in advance, place a piece of plastic film directly on the surface to prevent skin from forming.) 
7. Preheat oven to 450º. Set the souffle dish in a large pan or roasting dish.
8.  Have a pot of boiling ready. 
9. Beat the egg whites with the cream of tartar, slowly to incorporate as much as possible.  Increase the speed and beat until the whites hold peaks, not stiff peaks, but still a little creamy.
10. Fold 2 large spoonfuls of the whites into the chocolate mixture to lighten it a bit. Fold the remaining whites in slowly until all well incorporated. 
11. Spoon into the prepared souffle dish and place in the oven.
12. Carefully add hot water to the outer pan (be very carefully that no water gets into the chocolate).
13. Bake 40 – 45 minutes.
14. Remove the collar, sift the powdered sugar all over the top and rush to the table to amaze your guests. 
15. Serve immediately. 

NOTE:  I have made this souffle at different times, using vanilla, almond or raspberry extract. Serve some strawberries or raspberries and whipped cream on the side. Your guests and you will not be disappointed.  SERVES 10 

BUON MANGIATA!