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Double-Chocolate Soufflés |
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Double-Chocolate
Soufflés
Serves Eight
¼ stick) butter
2 tablespoons all-purpose flour
1 cup whole milk
8 ounces bittersweet or semisweet chocolate,
chopped
6 tablespoons sugar, divided (4 tablespoons and 2
tablespoons, plus more to dust ramekins)
1 ounce unsweetened chocolate, chopped
4 large eggs, separated
½ teaspoon salt
Lightly sweetened whipped cream
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Butter eight ¾ cup ramekins
or custard cups; dust with sugar.
Arrange dishes on rimmed baking sheet.
Melt 2 tablespoons butter in heavy medium saucepan
over medium heat.
Add 2 tablespoons flour; whisk until mixture is
bubbling about 1 minute.
Increase heat to medium-high. Gradually whisk in 1
cup milk.
Cook until mixture thickens and boils, whisking
constantly, about 2 minutes.
Remove from heat.
Add bittersweet chocolate, 4 tablespoons sugar, and
unsweetened chocolate;
whisk until melted and smooth.
Pour soufflé base into large bowl.
Cool to room temperature, stirring occasionally.
Whisk egg yolks into soufflé base. Using electric
mixer, beat egg whites and
salt in medium bowl until soft peaks form.
Gradually add remaining 2 tablespoons sugar,
beating until stiff and glossy. Fold ¼ egg whites
into soufflé base.
Fold in remaining whites in 2 more additions.
Divide soufflé mixture among prepared ramekins.
(Can be prepared ahead) Cover and refrigerate up to
2 days or freeze up to 1 week;
do not thaw frozen soufflés before baking.)
Preheat oven to 400°F. Bake soufflés uncovered on
rimmed baking sheet until puffed
and centers move slightly when sheet is shaken
gently, about 17 minutes for fresh,
or 22 minutes for frozen.
Serve chocolate soufflés immediately with sweetened
whipped cream. |
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