Festive season is here almost. I believe this is the perfect season to eat, shop and be merry.Though people close to me will contradict my statement saying that for me shopping and eating doesn’t wait for so called festive season. This season always brings with it sweet memories of my home in India: pouring our hearts out on countless cups of tea, those late night snacking, fighting with siblings for television remote, going out to see friends and many many such memories. Thinking of those days reminded me of comfort and with comfort my mind started pursuing me to have comfort food and what can beat Chocolate souffle in terms of comfort food.
This dessert is one of those which we all enjoy at restaurants but we are always scared to make at home because it looks too fancy. Trust me this is one of the simplest elegant party desserts. Perfect to serve when bunch of friends coming over. They will be surprised.
Here I dedicate this chocolate souffle to one of my close close friend who gets married tomorrow. Here to you my dearest S. Hope your life be as sweet and smooth as this souffle(!).
Chocolate souffle ( Adapted from Family meals by Maria Helm Sinskey )
- 2 tbsps unsalted butter plus some butter for coating the mold
- 3/4 cup granulated sugar
- 6 oz bittersweet chocolate, in morsels or chopped
- 2 tbsp heavy cream
- 4 large egg yolks
- 1 tsp pure vanilla extract
- 6 large egg whites
- 1/4 tsp kosher salt or regular fine salt
- confectioner’s sugar for dusting
Position a rack in the middle of the oven and preheat the oven to 400 F. Brush the insides of the mold with butter and then coat it with 1/4 cup of granulated sugar, tapping out the excess.
In a heatproof bowl, combine the remaining butter, chocolate and cream. Put a pot with some water on gas. Once the water starts bubbling slowly, lower the flame and put the bowl over the pot of barely simmering water making sure the bowl doesn’t touch water. Let the contents in the bowl melt. Keep stirring occasionally until they become smooth. Keep aside the bowl in a warm place.
In a large bowl, vigorously whisk egg yolks, vanilla and 1/4 cup of the granulated sugar until the mixture gains a thick ribbony texture upon lifting of the whisk. Stir the chocolate mixture in this.
In bowl of a mixer or in a medium sized bowl if doing by hand, whip the egg whites and salt until foamy. Slowly add the remaining 1/4 cup sugar and whip just until soft peaks form.Fold the egg whites into the chocolate egg mixture just until combined.Pour the mixture using spoon into the molds filling up to the rim.
Bake the souffle for 15 minutes. Reduce the temperature to 375 F and continue to bake till the souffle has risen about 2 inches above the mold rim, 20-25 mins. Dust the top with confectioner’s sugar and server warm or at room temperature.