Chocolate Souffle With Melted Chocolate Center
1 tablespoon butter
1/3 cup, plus 1 tablespoon, sugar
2-1/2 ounces unsweetened chocolate
2-1/2 ounces semisweet chocolate (preferably Valrhona), plus 8 additional chunks, approximately 1 inch long, 1/2 inch wide and 1/2 inch thick
1/3 cup warm heavy cream
2 egg yolks
5 egg whites
-
Preheat oven to 425 degrees. Use the butter to grease 8 small (3-ounce),
heat-resistant souffle molds and then use the 1 tablespoon of sugar to
lightly dust the insides. Place the molds on a baking sheet and set aside. -
Melt all the chocolate except the chunks in a double boiler over low
heat. Add the warm cream and stir well until completely combined. Remove the pan from the heat and whisk in the egg yolks and half of the 1/3 cup of
sugar. Using a rubber spatula, transfer this mixture to a large mixing bowl
and set aside. -
In a separate bowl, use a wire whisk to beat the egg whites until frothy.
Add the remaining sugar and whisk vigorously until the egg whites form soft
peaks. Using the spatula, gently fold 1/3 of the egg whites into the
chocolate. Fold in the next 1/3 and when the mixture is well combined, add
the remaining egg whites, folding until well combined. -
Use a tablespoon to fill the souffle molds to the rim. Place a chunk of
semisweet chocolate in the center of each and bake for 7 to 10 minutes,
until puffy. Serve immediately alone or accompanied by whipped cream or
espresso ice cream.
YIELD Eight servings
Adapted From The Gramercy Tavern, Manhattan