kitchenelf
Chef Extraordinaire
Dark Chocolate Soufflé Cakes with Espresso Chocolate Sauce
Serves 6
(if making right away heat oven to 400° F)
Softened butter and granulated sugar for ramekins
FOR THE ESPRESSO-CHOCOLATE SAUCE
1 tsp instant espresso powder
8 oz. bittersweet or semisweet chocolate, coarsely chopped
3 oz. (6 TBS) unsalted butter, cut into 8 pieces
Table salt
FOR THE SOUFFLÉ
2 TBS unsweetened natural cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp. cream of tartar
3 TBS granulated sugar
Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out excess.
Make the sauce: In a small bowl combine the espresso powder with 2 TBS warm water and stir to dissolve.
In a medium heatproof bowl set in or over a pot of barely simmering water melt chocolate and butter, stirring frequently, until smooth. Add 2 pinches of salt, stir, and remove from the heat. Transfer 5 TBA of the chocolate mixture to the espresso and stir to blend. (Set the remaining melted chocolate aside). Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate or cake pan and return to the freezer until firm, about 10 minutes. When the espresso-chocolate mixture is firm use a teaspoon to scrape it into six rough balls. Keep the balls on the plate and refrigerate until ready to use.
Make the soufflé cakes: Reheat the remaining chocolate mixture by setting its bowl in or over the pot of hot water. When it is warm remove from heat and whisk in the cocoa and the 2 egg yolks.
In a clean, dry bowl, beat the 3 egg whites and cream of tartar on medium speed in a stand mixer or on high speed with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula fold about 1/4 of the egg whites into the chocolate to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly amount the ramekins and level the tops gently with the back of a spoon. You can now heat the oven and bake right away or cover the ramekins with plastic wrap and refrigerate for up to 2 days.
When you are ready to bake position the rack at the lower third of the oven; heat the oven to 400 F. Remove the plastic and put the ramekins on a baking sheet. Bake until the soufflé cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean - the tip will be wet from the sauce at the bottom), 11-14 minutes (a minute or two longer if they were kept in the refrigerator overnight. Let cool for a few minutes before serving.
A creme anglaise is really good with this.
Serves 6
(if making right away heat oven to 400° F)
Softened butter and granulated sugar for ramekins
FOR THE ESPRESSO-CHOCOLATE SAUCE
1 tsp instant espresso powder
8 oz. bittersweet or semisweet chocolate, coarsely chopped
3 oz. (6 TBS) unsalted butter, cut into 8 pieces
Table salt
FOR THE SOUFFLÉ
2 TBS unsweetened natural cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp. cream of tartar
3 TBS granulated sugar
Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out excess.
Make the sauce: In a small bowl combine the espresso powder with 2 TBS warm water and stir to dissolve.
In a medium heatproof bowl set in or over a pot of barely simmering water melt chocolate and butter, stirring frequently, until smooth. Add 2 pinches of salt, stir, and remove from the heat. Transfer 5 TBA of the chocolate mixture to the espresso and stir to blend. (Set the remaining melted chocolate aside). Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate or cake pan and return to the freezer until firm, about 10 minutes. When the espresso-chocolate mixture is firm use a teaspoon to scrape it into six rough balls. Keep the balls on the plate and refrigerate until ready to use.
Make the soufflé cakes: Reheat the remaining chocolate mixture by setting its bowl in or over the pot of hot water. When it is warm remove from heat and whisk in the cocoa and the 2 egg yolks.
In a clean, dry bowl, beat the 3 egg whites and cream of tartar on medium speed in a stand mixer or on high speed with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula fold about 1/4 of the egg whites into the chocolate to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly amount the ramekins and level the tops gently with the back of a spoon. You can now heat the oven and bake right away or cover the ramekins with plastic wrap and refrigerate for up to 2 days.
When you are ready to bake position the rack at the lower third of the oven; heat the oven to 400 F. Remove the plastic and put the ramekins on a baking sheet. Bake until the soufflé cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean - the tip will be wet from the sauce at the bottom), 11-14 minutes (a minute or two longer if they were kept in the refrigerator overnight. Let cool for a few minutes before serving.
A creme anglaise is really good with this.
