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| Individual Fool-Proof Chocolate Soufflés |
Ingredients
1/4 cup granulated sugar plus additional for dusting the dishes
2 tablespoons all-purpose flour
2 tablespoons Dutch-process cocoa powder
1 tablespoon cold unsalted butter
1/2 cup milk
1/2 ounce unsweetened chocolate, chopped fine
1 large egg yolk
2 large egg whites
confectioners' sugar for dusting the soufflés
Method
Preheat over to 400°
Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional
granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons
of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a
pinch of salt until the mixture resembles meal.
In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with
the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or
until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in
the chocolate mixture.
In another bowl beat the egg whites with a pinch of salt until they hold soft peaks,
add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and
beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue
into the chocolate pastry cream to lighten it and fold in the remaining meringue
gently but thoroughly.
Divide the mixture between the prepared dishes and bake the soufflés in a
shallow baking pan in the middle of oven for 15 minutes, or until they are puffed.
Dust the soufflés decoratively with the confectioners' sugar and serve them
immediately.
My fool-proof raspberry coulis is a nice accompaniment.
1/4 cup granulated sugar plus additional for dusting the dishes
2 tablespoons all-purpose flour
2 tablespoons Dutch-process cocoa powder
1 tablespoon cold unsalted butter
1/2 cup milk
1/2 ounce unsweetened chocolate, chopped fine
1 large egg yolk
2 large egg whites
confectioners' sugar for dusting the soufflés
Method
Preheat over to 400°
Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional
granulated sugar, shaking out the excess. In a bowl blend together 2 tablespoons
of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a
pinch of salt until the mixture resembles meal.
In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with
the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or
until it is thickened, and let it cool. In a bowl beat the egg yolk slightly and beat in
the chocolate mixture.
In another bowl beat the egg whites with a pinch of salt until they hold soft peaks,
add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and
beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue
into the chocolate pastry cream to lighten it and fold in the remaining meringue
gently but thoroughly.
Divide the mixture between the prepared dishes and bake the soufflés in a
shallow baking pan in the middle of oven for 15 minutes, or until they are puffed.
Dust the soufflés decoratively with the confectioners' sugar and serve them
immediately.
My fool-proof raspberry coulis is a nice accompaniment.