This very long story is condensed to a very short one here. I am always saying how easy it is to make a Chocolate Soufflé. Lenny hates when I say that so he decided to give it a whirl. Here he is in all his cooking glory baking a chocolate soufflé.
We had the chance to do a live cooking demo for what is supposed to be a very sinful Valentine’s Day with Google and the Google+ food community. Lenny decided he was to show the world how easy it is to make a sultry chocolate soufflé to celebrate all things love. We had so much fun and it was even more fun with the peanut gallery who participated in on the action. Thank you, ladies, you really rock it!
There still is enough time for you to pick up the ingredients so you can enjoy this chocolate soufflé on Valentine’s Day. Why not make this recipe together? Imagine the romantic fun (and giggles) you both could have!
Recipe: Chocolate Souffle
** makes 4 soufflés
Preparing the Souffle Pan
1 teaspoon unsalted butter, melted
1/8 cup granulated sugar
Chocolate Pastry Cream
1 cup plus 2 T milk
1/3 c sugar
3 T butter
3 T all purpose flour
1 T unsweetened cocoa powder
2 teaspoons vanilla extract or Daves espresso syrup
4 egg yolks
4 ounces dark chocolate
4 egg whites
1/2 teaspoon cream of tartar
1 T granulated sugar
Preheat the oven to 350.
Prepare the Souffle Pan
Using a pastry brush, brush the melted butter gently all over a 2 qt. souffle pan, be sure to get into all the tight spaces.
Sprinkle with the granulated sugar, move the pan back and forth, and up and down to evenly coat the pan.
Lightly tap any excess into the sink.
Add the milk and sugar to a heavy saucepan. Turn the stove on to a low temperature and simmer the milky mixture. Once the sugar is dissolved, turn the heat off, and set aside.
Sift the ap flour and cocoa powder together into a small bowl. Set aside.
Melt the butter in another large saucepan over low heat until foamy. Whisk in the powdery flour mixture until smooth paste forms. Slowly …. gently ….. whisk the milk mixture into the chocolate roux. Whisk until smooth.
Add the dark chocolate, whisk, until melted. The mixture will be thick.
Remove from the heat and set aside. Place the yolks into a small bowl, using a fork, beat until creamy. Slowly add to the chocolate mixture, while whisking continually. Set aside.
In a clean and dry mixing bowl add the egg whites and cream of tartar. At a medium speed, about a 5, beat until foamy.
Slowly add the sugar. Continue beating until stiff but glossy.
Scoop a generous spoonful of meringue and mix into the chocolate pastry cream. Fold until combined using a large silicone spatula, to loosen the cream.
Fold the cream mixture into the remaining meringue bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl.
Repeat this smooth motion until the meringue is mostly incorporated. It is OK if there are white streaks.
Do not over fold or you will kill the air in the meringue.
Slide the souffle pan onto a cookie sheet.
Place in the oven and bake for 35 – 40 minutes, depending on how soft you like the middle.