Martha Stewart Chocolate Souffle Recipe Recipe For Chicken

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FLUFFY CHOCOLATE SOUFFLE



Fluffy Chocolate Souffle image

Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps the batter supremely fluffy. Despite its heady warmth, chocolate souffle is light enough to finish an extravagant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes one 1-quart souffle

Number Of Ingredients 9

Unsalted butter, room temperature, for dish and collar
1/2 cup plus 2 tablespoons sugar, plus more for dish
3/4 cup milk
3 tablespoon all-purpose flour
4 large eggs, separated
2 ounces best-quality bittersweet chocolate (about 1/2 cup), finely chopped
1/4 cup cocoa powder, sifted
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting (optional)

Steps:

  • Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
  • In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat.
  • In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
  • Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
  • Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
  • Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
  • Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
  • Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
  • Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
  • If desired, dust souffle with confectioners' sugar; serve immediately.

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

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.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

SHOWSTOPPING CHOCOLATE SOUFFLE



Showstopping Chocolate Souffle image

With its chewy exterior and warm, puddinglike center, chocolate soufflé might be considered the more refined cousin of molten cake. With or without creme anglaise, it's a showstopper. Soufflé has earned a reputation for difficulty, but following a few key techniques will reward you with a masterpiece every time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

Unsalted butter, melted, for dish
1/2 cup sugar, plus more for dusting
5 ounces bittersweet chocolate, chopped
2 ounces semisweet chocolate, chopped
1 1/3 cups milk
6 large egg yolks plus 8 large egg whites, room temperature
6 tablespoons all-purpose flour
2 tablespoons brandy (optional)
1 teaspoon pure vanilla extract
Salt
Pinch cream of tartar (if not using a copper bowl)
Creme Anglaise

Steps:

  • Preheat oven to 400 degrees, with rack in lower third. Do not open oven door until ready to bake. Brush outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with sugar (this adds texture, which helps the souffle climb); tap out excess. Chill dish in freezer 15 minutes.
  • Stir chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth. Scald the milk (heat it until it's just about to simmer) in a saucepan over medium heat; remove from heat. Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high until pale, about 4 minutes. On low, beat in flour. Beat in half the hot milk, ladling it in a little at time (this is called tempering and prevents the yolks from scrambling).
  • Whisk mixture into pan of hot milk; bring to a boil over medium-high heat, whisking. Reduce heat to low; simmer until thick, about 2 minutes. Pour into chocolate. Stir in brandy (if desired), vanilla, and a pinch of salt. (This mixture can be refrigerated, 2 days. Rewarm in a heatproof bowl set over a pan of simmering water.)
  • Egg whites are best whipped when they're at room temperature (they attain more volume). Using a balloon whisk, beat whites and a pinch of salt in a copper bowl until foamy. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
  • Add 1 tablespoon sugar; beat until whites almost hold stiff peaks. Add remaining tablespoon sugar, and beat until peaks are stiff (meaning they stand straight up when whisk is lifted).
  • Spoon one-third of egg whites onto base (incorporating in batches prevents them from deflating). Fold them in: Cut through center of mixture with a large rubber spatula, then gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined.
  • Fold remaining whites into base, one-third at a time.
  • The mixture is ready when the whites are fully incorporated.
  • Pour mixture into prepared dish. Place on a rimmed baking sheet; this helps you move souffle in and out of oven. Bake 15 minutes. Reduce temperature to 375 degrees; bake until set, 20 minutes. Remove collar; serve immediately with creme anglaise if desired

THE BEST CHOCOLATE SOUFFLE



The Best Chocolate Souffle image

Use high-quality chocolate -- look for four-ounce bars in the candy section of the supermarket.

Provided by Martha Stewart

Yield Makes one 1-quart souffle

Number Of Ingredients 9

Softened unsalted butter for dish
6 tablespoons sugar, plus more for dish
4 ounces bittersweet chocolate
1 cup milk
3 large egg yolks
4 tablespoons all-purpose flour
5 large egg whites
Pinch of cream of tartar
Confectioners' sugar or cocoa for dusting (optional)

Steps:

  • Heat oven to 400 degrees. Butter dish well. Coat with sugar and tap out excess. From baking parchment, cut a collar to extend 3 inches above the rim of dish. Tie collar around dish with kitchen string, then, using a pastry brush, butter the inside. Chill.
  • Chop chocolate and place in a dry, heatproof bowl. Place over a pot of barely simmering water and let stand until melted. Stir until smooth; keep warm.
  • Scald the milk in a medium saucepan.
  • In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half the hot milk.
  • Add mixture to saucepan with remaining milk. Bring to a boil over medium-low heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.
  • In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
  • Spoon a third of the whites into chocolate base and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Transfer toprepared dish. Bake for 15 minutes at 400 degrees, then reduce heat to 375 degrees and bake15 minutes more. Remove collar, dust with confectioners' sugar or cocoa, if desired, and serve immediately.

INDIVIDUAL CHOCOLATE SOUFFLES



Individual Chocolate Souffles image

These delectable individual chocolate soufflés will instantly elevate any dinner party menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 6

Number Of Ingredients 11

Unsalted butter, room temperature, for ramekins
1/2 cup granulated sugar, plus more for ramekins
1 1/2 teaspoons egg-white powder
4 large egg whites, room temperature
6 ounces bittersweet chocolate (70 percent cacao), melted
3/4 cup whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon coarse salt
3 large egg yolks, room temperature
1/2 cup plus 3 tablespoons creme fraiche
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 375 degrees on a convection oven and 400 degrees on a conventional oven. Brush six 7-ounce 3 3/4-by-1 3/4-inch ramekins generously with butter; coat with granulated sugar. Place on a rimmed baking sheet.
  • In a small bowl, whisk together sugar and egg-white powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk whites on low speed until frothy, about 2 minutes; whisk in sugar mixture. Increase speed to medium and beat until soft peaks form, about 5 minutes.
  • Meanwhile, set chocolate in a large bowl. In a small saucepan, whisk milk, cornstarch, and salt to combine. Bring to a simmer, whisking; remove from heat. Whisk into chocolate (mixture will separate). Vigorously whisk in yolks and 3 tablespoons creme fraiche until smooth. Gently whisk in one-third of the egg white mixture. Using a rubber spatula, fold in remaining egg whites.
  • Fill ramekins evenly with batter, almost to the top. Transfer to oven and bake for 10 minutes for gooey souffles or 12 to 13 minutes for firmer souffles, rotating baking sheets halfway through baking.
  • Meanwhile, in a small bowl, whisk together remaining 1/2 cup creme fraiche and confectioners' sugar until soft peaks form. Make a hole in the center of each souffle; fill each with a tablespoon sweetened creme fraiche. Serve immediately.

MILK-CHOCOLATE SOUFFLES



Milk-Chocolate Souffles image

Souffles are often made with dark chocolate -- but Martha loves using excellent-quality milk chocolate instead. It gives the dessert a creaminess and flavor that are almost reminiscent of hot chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h25m

Yield Makes 6 individual souffles

Number Of Ingredients 10

Unsalted butter, room temperature, for ramekins
6 tablespoons superfine sugar, plus more for ramekins
7 ounces best-quality milk chocolate, finely chopped
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
Pinch of coarse salt
3 large egg yolks, room temperature, plus 5 large egg whites, room temperature
1/4 cup all-purpose flour
Pinch of cream of tartar
Sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.
  • Heat chocolate in small heatproof bowl set over a pan of simmering water until melted, then stir until smooth. Remove from heat and keep warm.
  • Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
  • Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Whisk in melted chocolate. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
  • In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
  • Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 16 to 18 minutes. Serve immediately, with sweetened whipped cream.

MINI CHOCOLATE SOUFFLES



Mini Chocolate Souffles image

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/8 teaspoon cream of tartar
5 1/2 ounces bittersweet chocolate (70 percent cacao), melted
2/3 cup whole milk
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/8 teaspoon salt
3 tablespoons creme fraiche or sour cream
Garnish: confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
  • Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
  • Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.

CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

3/4 cup plus 1 tablespoon unsalted butter
1 cup sugar, plus more for dusting pan
6 1/2 ounces best-quality semisweet chocolate, chopped
3 egg yolks
1 egg
6 egg whites
Cocoa powder or confectioners' sugar, for dusting

Steps:

  • Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  • Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  • In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  • In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  • Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
  • Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

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