Sunday, September 11, 2011
I haven't been baking a lot lately, and sorry to disappoint, but my petit fours were a disaster. But I did make a killer chocolate souffle the other night that was enjoyed by all, along with some preserved homemade raspberry sauce. This is a simple recipe, but it's a bit tricky to get a souffle just right. Do not (under any circumstances) open the oven to check on your souffles after you put them in. You just have to wait until you know they will be done and take them out then. I think that's the hardest part of souffle making. The best souffles I have had have just the perfect combination of flavor and texture. I had an amazing vanilla souffle in Paris (which I will have to try to replicate soon - just thinking of it makes my mouth water). I've also had some great souffles here in New York at Capsouto Freres. At any rate, last week, I made this basic souffle to serve with a raspberry sauce that I made from boatloads of farmers' market raspberries and preserved. The two flavors went together really nicely.
Chocolate Souffle (makes 4)
PAM - to spray the ramekins
1/3 cup of sugar
3 eggs, separated
pinch of cream of tartar
6 oz semi sweet or bittersweet chocolate
2/3 of a cup milk
1 T plus 2 tsp cornstarch
pinch of salt
Preheat the oven to 400 before you begin. Spray four ramekins with PAM (or use butter) and sprinkle with a bit of sugar. Whisk egg whites until frothy in a stand mixer with the whisk attachment. Add the cream of tartar and beat on high, slowly adding the sugar. Continue to beat on high until medium hard peaks form, about five minutes.
Whisk the milk and cornstarch in a saucepan. Simmer until thick for about two minutes. Whisk in the chocolate and egg yolks until combined. Gently fold in the egg whites using a spatula. Divide among the four prepared ramekins.
Bake for about 16 minutes. Enjoy!