Chocolate Souffle Hotel Cipriani Venice Recipes

CHOCOLATE SOUFFLES

Steps:

• Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
• Set an oven rack in lower third of the oven and preheat to 400 degrees F.
• Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
• Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
• Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
• Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
• Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
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CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

CHOCOLATE GELATO HOTEL CIPRIANI

Steps:

• In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
• In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.
• In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat. Cool custard completely and freeze in an ice-cream maker according to manufacturers instructions.
• Gelato will keep in the freezer for one week.

CHOCOLATE SOUFFLES

Steps:

• Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
• Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
• Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 425 degrees. Place the milk and sugar in a medium saucepan over medium heat and bring the milk to a boil. Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste. When the milk boils, whisk in the butter and flour mixture. Reduce the heat to low and cook, stirring, until the mixture is thick and glossy, 2 to 3 minutes.
• Remove the thickened milk from the heat, transfer to a large bowl and cool. When the mixture is tepid, beat in the egg yolks one at a time, mixing well after each addition. Stir in the cocoa powder.
• In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry. Fold them gently into the cocoa mixture. Butter a 2-quart souffle mold, dust it with sugar and scrape the batter into the dish. The dish should be no more than 2/3 full.
• Bake until the souffle has risen above the top of the dish, is lightly browned and a toothpick inserted in the center comes out almost clean, 30 to 40 minutes. Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream (recipe below).

CHOCOLATE SOUFFLE (HOTEL CIPRIANI, VENICE)

Steps:

• Preheat oven to 425 degrees F. Place milk and sugar in medium saucepan over medium heat and bring the milk to a boil.
• Meanwhile, use a wooden spoon to combine the butter and flour to form a smooth paste.
• When the milk boils, whisk in the butter and flour mixture. Reduce the heat to low and cook, stirring until the mixture is thick and glossy, 2-3 minutes.
• Remove the thickened milk from the heat, transfer to a large bowl and cool. When the mixture is tepid, beat in the egg yolks, one at a time, mixing well after each addition. Stir in the cocoa powder.
• In a clean bowl, beat the egg whites by hand or with an electric mixer until they are stiff but not dry. Fold them gently into the cocoa mixture.
• Butter a 2 quart souffle mild, dust with sugar and scrape the batter into the dish. The dish should be no more than 2/3 full.
• Bake until the souffle has risen above the top of the dish, is lightly browned, and a toothpick inserted in the center comes out almost clean, 30-40 minutes.
• Remove from the oven, dust with powdered sugar and serve immediately with bitter chocolate ice cream. (I like vanilla).