Ethereal chocolate vapors of souffle.
Celebrating National Chocolate Souffle Day.
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Classic Chocolate Souffle
1/3 cup sugar plus additional for sprinkling
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly sweetened whipped cream
a 5 1/2- to 6-cup glass or ceramic soufflé dish
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen). Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.
Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce
6 large egg yolks
2 tablespoons plus 1/2 cup sugar
1 1/2 cups whole milk
1/2 cup whipping cream
1 tablespoon Earl Grey tea leaves
(from 3 tea bags)
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 1/2 ounces unsweetened chocolate, chopped
1/3 cup whole milk
8 tablespoons sugar
2 large egg yolks
5 large egg whites
for the Sauce:
Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks. Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish. Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.
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