Soufflé: A delicate baked dessert, made of stiffly beaten egg whites, that rises and deflates faster than it takes to sprint from the oven to the table.
Soufflés wait for no one but chocolate soufflés are more forgiving; more robust than their pale counterparts. So sturdy, in fact, they can be prepared in advance and frozen until they’re ready to bake. And, they’ll hold their shape long enough for your guests to admire, before digging in. This soufflé come with a chocolate truffle center, an irresistible play of light and airy cut with gooey molten chocolate.
You’ll want a freezer full. The recipe is made in two steps; first the chocolate truffle centers, then the cake. It’s helpful, but not necessary, to use a piping bag to portion the chocolate. If you don’t have a piping bag you can fashion your own using a plastic freezer bag.
Makes 8
■ 8 oz best quality bittersweet chocolate, chopped
■ 2 Tbsp unsalted butter
■ 2 yolks, room temperature
■ 3 Tbsp white flour
■ 6 egg whites
■ 1/4 cup white sugar
■ 3 Tbsp of flour
■ pinch of cream of tartar
■ 4 ounces best quality bittersweet chocolate, chopped
■ 2 Tbsp unsalted butter
■ 1/2 cup whipping cream
■ 8 ramekins, buttered and dusted with flour
■ pastry bag fitted with a round tip or a freezer bag with small hole cut from one corner
Preheat the oven to 375°F.
Truffle Center: Place chocolate and butter in a medium-sized bowl. Heat the cream in a small saucepan until just boiling. Pour the hot cream over the chocolate and stir until the chocolate and butter have melted and blended. Refrigerate until the chocolate is firm enough to to drop by the spoonful (or pipe through a pastry bag).
Place 1 1/4” portions of chocolate (approx. 1/2” thick) onto the parchment-lined baking sheet. Cover with plastic and set aside in the fridge or freezer until firm.
Cake: Place a heat-resistant bowl over a saucepan filled with an inch of simmering water. Place the chocolate and butter in the bowl and stir until just melted. Remove from the heat and add the yolks, stirring until well blended and set aside.
Whisk the egg whites with the cream of tartar on medium-high speed. Gradually add the sugar in small batches. Increase the speed to high and whisk to a firm glossy peak, being mindful not to over-whip. Using a large spatula, gently fold the egg whites into the melted chocolate mixture, in three to four batches. Fold in the flour.
Spoon the batter into the ramekens, three-quarters full. Place one of the firmed chocolate in the centre of each pan, pressing gently to ensure batter surrounds each.
Bake for 12 – 15 minutes or until a toothpick inserted into the cake’s outer edge, comes out clean. Serve immediately.
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