|Conventional ||15 Mins||20 Mins||35 Mins
|TurboChef ||15 Mins||
- 7.5 oz. of 99% cocoa butter dark chocolate
- 7.5 oz. of 70% cocoa butter dark chocolate
- 5 tbsp. of unsalted butter
- 4 ea. of egg yolks
- ½ c. water
- 13 ea. of egg whites
- 1 c. of white sugar
- ½ tsp. of cream of tartar
- pinch of salt
This is an elegant and delicious dessert. Use the very best chocolate you can to make an unforgettable end of the meal. This recipe makes 8-10 soufflés so you can cut the recipe down for a small dinner party or serve a larger group.
Turn the TurboChef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under coobook, select ‘Chocolate Soufflé’. Press ‘START’ to begin the preheat cycle.
To prepare the Chocolate Soufflé batter, melt chocolate and butter in a double boiler. Stir to blend chocolate and butter once melted. Remove the top of the double boiler and let set at room temperature. Separate 13 eggs into egg whites and egg yolks. Place the egg whites in a clean, stainless steel bowl (don’t use plastic). In a separate bowl, place 4 egg yolks. (discard the remaining yolks). Whip the egg whites until they begin to thicken and become fluffy. Slowly add the sugar, a pinch of salt and cream of tartar and continue to whip until the egg whites form soft peaks to make a meringue.
In a separate bowl, mix water into the egg yolks. Cool the chocolate slightly for about 5 minutes at room temperature and mix, little by little, the egg/water mixture into the chocolate. If chocolate is too hot, the eggs will curdle. To avoid this, you may add a small amount of chocolate to the egg mixture to ‘temper’ the chocolate. Don’t cool the chocolate too much or it will leave lumps in the soufflé batter. Keep the meringue and chocolate mix separate until close to serving time. (You can prepare the two mixtures and hold them separately at room temperature, for up to 2 hours.) Fold the meringue into the chocolate gently, making sure you do not loose all the air.
To prepare soufflé dishes: Using a straight sided, 6 oz soufflé dish, coat the inside of the dish with softened but not melted butter. Add white sugar to the dish and let the sugar coat the butter. You now have a ‘sugar crust’ on the entire inside of the soufflé dish. This will allow the soufflé to rise the way you want it to but come out of the dish easily. Don’t break ‘the crust’, or if you do accidentally, redo the inside of the dishes.
Fill each 6 oz soufflé dish about 7/8 full with the soufflé batter. Select the number of soufflés you will be making and press ‘START’ to bake the Chocolate Soufflé. It takes 2 minutes for two and 30 seconds for each additional soufflé. The oven will do the calculating for you. Soufflé should come up over the top of the soufflé dish about ½ “and be set, but still soft in the center. Serve the chocolate soufflé in the soufflé dish. Dust with powdered sugar if desired.
About Chocolate; according to Cook’s Illustrated magazine the best chocolate is Scharffen Berger, this is what this recipe used in the development. Also a good choice and used by many fine bakers is Callebaut. For a middle of the road brands that are less expensive but will still work, try Ghiradelli, Valrhona or Nestle. Other brands are not recommended. The finer chocolates cost more money but it is worth the cost. In this recipe it makes all the difference.