This recipe is pretty old, so old that I think this may have been the recipe that started it all! The pictures may look familiar… well, they may be familiar if you’ve been my Facebook friend for a long time. On my personal Facebook. So, in other words, it will be familiar to practically two people. But it’s okay! I cleaned them up and edited them a little and it made a world of difference. Practice makes perfect. 🙂
This recipe is delicious, and it’s the ultimate proof that souffles don’t need to be scary! It comes from Martha Stewart, who, as everybody knows, makes fabulous desserts. If that doesn’t convince you, then… well, how about the fact that it’s like eating the richest, chocolatiest, lightest cloud of pure goodness you’ve ever tasted? Yes. No lies. If you’ve never made a souffle before, don’t be intimidated! It takes a few steps, but you’re closer to a delicious souffle than you think.
Bittersweet Chocolate Souffle
adapted from Martha Stewart
Yields: 9 individual souffles
1/4 cup (1/2 stick) unsalted butter
1/2 cup white sugar, plus more for coating cups
1 1/2 cups whole milk
6 egg yolks, at room temp
8 egg whites, at room temp
1/4 cup all-purpose unbleached flour
8 oz. bittersweet/semisweet chocolate, melted
1 tsp vanilla
Preheat the oven to 400F.
Grab nine 1-cup ramekins, thoroughly rub the whole inside with butter, and sprinkle with sugar, tapping out excess. Place on a rimmed baking sheet, and place in the freezer as you continue the rest of the recipe.
Heat milk in a medium saucepan over medium heat until almost simmering, then remove from heat and set aside for now.
Put the sugar and egg yolks in the bowl of a stand mixer (with whisk attachment), and beat on high speed for 3-4 minutes, till pale. Reduce speed to low, and beat in flour, then add about 1/3 of the hot milk in a slow, steady stream, beating till just combined. Pour the egg yolk mixture back into the pan with the rest of the hot milk, and cook on medium heat, stirring constantly, for 2 minutes, until thick. Transfer to a large bowl, and add in the chocolate, vanilla, and 1/8 tsp salt. Set aside.
Put egg whites and a pinch of cream of tartar in a cold mixer bowl, and beat on high speed with the whisk attachment. Beat until foamy, then add 1 tbsp sugar, and beat till soft peaks form (soft peaks is when you can hold the beaters upside down and the eggs weakly hold their pointy shape). Add the other tablespoon of sugar, and beat till stiff peaks form (stiff peaks is when you can hold the beaters upside down and the eggs firmly hold their points).
Using a rubber spatula, fold/mix in 1/3 of the egg whites into the chocolate mixture. Then, gently fold the rest of the egg whites in.
Carefully ladle the batter evenly into the chilled ramekins, filling up to just below the rim. Bake for 10 minutes, then lower the temperature to 375F, and bake until set, 10-15 more minutes. Serve immediately topped with fresh whipped cream! Oh, and a dusting of powdered sugar doesn’t hurt either. They’re divine. 🙂