Conference turris::cooks

1081.0. "SOUFFLE: Chocolate" by DPDMAI::RESENDEP (following the yellow brick road...) Mon Mar 28 1988 11:21

    I made this for dinner Saturday night.  Being somewhat of a
    self-professed chocoholic, I thought I had had the chocolatiest of
    chocolate desserts ... till I had this!  Though absolutely delicious,
    it's almost TOO chocolate, believe it or not!  I recommend serving it
    in tiny bowls, with almost an equal amount of whipped cream to cut the
    intense chocolate flavor a little.  BTW, I halved the recipe and it was
    enough to serve six. 
    
    Just another note:  elsewhere in the cookbook is a discussion on
    chocolate, where the reader is warned that bittersweet and semi-sweet
    are NOT the same thing, and are NOT interchangeable unless the recipe
    specifies adjustments for using either type.  For this dish, I used
    Ghiardelli (sp?) bittersweet chocolate.
    
    Reprinted without permission from the Silver Palate Good Times
    Cookbook:
    
    				Rich Chocolate Souffle

    3 tablespoons unsalted butter
    3 tablespoons unbleached all-purpose flour
    1-1/2 cups milk
    1 pound best-quality bittersweet chocolate, broken into small pieces
    3/4 cup very strong brewed coffee
    1 teaspoon vanilla extract
    1/2 cup sugar
    5 egg yolks
    7 egg whites, room temperature
    Pinch cream of tartar
    Whipped cream
    
    1.  Melt the butter in a heavy small saucepan over low heat until
    foamy.  Whisk in the flour and cook 1 minute.  Gradually stir in
    the milk.  Cook, stirring constantly, until thick and smooth.
    
    2.  Add the chocolate and heat, stirring constantly, over low heat
    until all the chocolate melts.
    
    3.  Stir in the coffee and remove from heat.  Stir in the vanilla
    and 1/4 cup of the sugar.  Add the egg yolks, one at a time, whisking
    well after each addition.
    
    4.  Preheat the oven to 375 degrees F.  Butter a 2-quart souffle
    dish and coat with sugar.
    
    5.  Beat the egg whites with the cream of tartar until foamy.  Beat
    in the remaining 1/4 cup sugar, 1 tablespoon at a time.  Beat until
    the peaks are stiff and glossy.  Gently fold the egg whites into
    the souffle base.  Pour the batter into the prepared dish.
    
    6.  Bake for 40 minutes.  Serve immediately with whipped cream.
    
    6 to 8 portions