BITTERSWEET CHOCOLATE SOUFFLé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 29 grams, TransFat 1 gram
BITTERSWEET CHOCOLATE SAUCE
Chocolate sauce is easy to make, but it's a good idea to do so in a double boiler, which eliminates the possibility of accidentally burning the sauce. If you don't have a double boiler, improvise one by placing a heatproof bowl over a saucepan of simmering water. Use high quality dark chocolate, not generic "baker's chocolate," for the best results.
Provided by David Tanis
Categories quick, snack, sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place double boiler (or a makeshift version) over medium heat and bring water to a simmer. Put sugar, cream, chocolate and butter in top part of double boiler. Let simmer, without stirring, for about 15 minutes, until cream is hot, sugar is dissolved and chocolate has completely melted.
- Add Grand Marnier and whisk until glossy and smooth, about 1 minute. Remove from heat and keep warm. Sauce may be refrigerated for later use, but cool completely first, then reheat in a double boiler.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 24 milligrams, Sugar 28 grams, TransFat 0 grams
FORGOTTEN CHOCOLATE SOUFFLE
Provided by George Duran
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
- Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
- Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
- Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
- Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
- Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.
BITTERSWEET CHOCOLATE SOUFFLé
Categories Mixer Chocolate Egg Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter a 6-cup soufflé dish and coat with additional granulated sugar, knocking out excess sugar. Butter and sugar a 6-inch-wide doubled piece of foil or wax paper long enough to fit around dish. Fit prepared dish with collar extending 2 inches above rim.
- In a bowl whisk together flour and 1 tablespoon granulated sugar. In a small bowl whisk together egg yolks and 1/4 cup milk and add to flour mixture, whisking until smooth.
- In a heavy saucepan heat remaining 1 1/4 cups milk over high heat until it just comes to a boil and whisk into yolk mixture in a slow stream. Transfer mixture to pan and cook over moderate heat, whisking, until it just comes to a boil. Cook mixture at a bare simmer, whisking constantly, until very thick, about 2 minutes. Remove pan from heat and whisk in vanilla and chocolate until custard is smooth. Transfer custard to a large bowl.
- In another bowl with an electric mixer beat egg whites with salt until they just hold soft peaks. Beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir one fourth of meringue into custard to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into prepared dish. Soufflé may be prepared up to this point 1 hour ahead and chilled, covered with a paper towel and plastic wrap. Do not let paper towel touch surface of soufflé. Put cold soufflé in preheated oven. Bake soufflé in middle of oven 30 to 35 minutes, or until firm and set in center.
- Carefully remove collar from soufflé dish and sift confectioners' sugar over soufflé. Serve soufflé immediately with whipped cream.
More about "bittersweet chocolate soufflé with earl grey custard sauce recipes"
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD …
From bonappetit.com
Servings 6
- Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.
- Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.
- Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish.
- Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.
BITTERSWEET CHOCOLATE SOUFFLé RECIPE BY MIRI LEIGH
From thedailymeal.com
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD …
From epicurious.com
3.6/5 (25)Servings 6
BITTERSWEET CHOCOLATE SOUFFLE WITH EARL GREY CUSTARD SAUCE ...
From pointreyesnature.com
DOUBLE-CHOCOLATE SOUFFLE WITH VANILLA CUSTARD SAUCE ...
From community.myfitnesspal.com
BITTERSWEET CHOCOLATE SOUFFLé WITH PISTACHIO-CARDAMOM ...
From eatyourbooks.com
BITTERSWEET CHOCOLATE SOUFFLé RECIPE | RECIPE | FRENCH ...
From pinterest.ca
BITTERSWEET CHOCOLATE SOUFFLE WITH EARL GREY CUSTARD …
From friendseat.com
BITTERSWEET CHOCOLATE SAUCE RECIPE - PEGGY CULLEN | FOOD ...
From foodandwine.com
DOUBLE-CHOCOLATE SOUFFLé & VANILLA CUSTARD SAUCE RECIPE ...
From myrecipes.com
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD SAUCE ...
From eatyourbooks.com
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD SAUCE ...
From pinterest.com
SOUFFLé RECIPES & MENU IDEAS | BON APPETIT
From bonappetit.com
FOODCOMBO
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD SAUCE
From bearcountrykitchen.blogspot.com
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD SAUCE ...
From mastercook.com
BITTERSWEET CHOCOLATE SOUFFLE WITH EARL GREY SAUCE FROM ...
From pinterest.co.uk
CHESTNUT-ARMAGNAC SOUFFLé WITH BITTERSWEET CHOCOLATE SAUCE ...
From fooddiez.com
BITTERSWEET CHOCOLATE SOUFFLE WITH EARL GREY CUSTARD SAUCE ...
From glorious-food-collection.blogspot.com
BITTERSWEET CHOCOLATE SOUFFLES WITH VANILLA CUSTARD SAUCE ...
From mastercook.com
BITTERSWEET CHOCOLATE SOUFFLéS RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE SOUFFLES WITH BITTERSWEET CHOCOLATE SAUCE ...
From cookstr.com
BITTERSWEET CHOCOLATE SOUFFLé WITH EARL GREY CUSTARD SAUCE ...
From pinterest.com
KATES RECIPES
From kates-delightful-recipes.blogspot.com
RECIPE: BITTERSWEET CHOCOLATE SOUFFLE
From dispatch.com
BITTERSWEET CHOCOLATE SOUFFLE | MIDWEST LIVING
From midwestliving.com
BITTERSWEET CHOCOLATE SOUFFLE - PLAIN.RECIPES
From plain.recipes
RECIPE: BITTERSWEET CHOCOLATE SOUFFLE - RECIPELINK.COM
From recipelink.com
RECIPE: BITTERSWEET CHOCOLATE SOUFFLéS | RECIPES ...
From stltoday.com
CHOCOLATE SOUFFLé WITH CRèME ANGLAISE - OF BATTER AND DOUGH
From ofbatteranddough.com
VERY BEST CHOCOLATE SOUFFLE - JAMIE GELLER
From jamiegeller.com
BITTERSWEET CHOCOLATE SOUFFLE RECIPE - FOOD NEWS
From foodnewsnews.com
BITTERSWEET CHOCOLATE SOUFFLES WITH VANILLA CUSTARD SAUCE ...
From surlatable.com
BITTERSWEET CHOCOLATE SOUFFLE - BIGOVEN.COM
From bigoven.com
BITTERSWEET CHOCOLATE SOUFFLE WITH EARL GREY CUSTARD SAUCE ...
From pinterest.co.uk
A BITTERSWEET CHOCOLATE SOUFFLE WITH VANILLA CUSTARD SAUCE ...
From gettyimages.com
BITTERSWEET CHOCOLATE SOUFFLE RECIPE - CREATE THE MOST ...
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love