Soufflés wait for no one but chocolate soufflés are more forgiving, and more robust, than most. They can be prepared in advance and refrigerated, until you’re ready to bake them.
If that’s not enough reason to get out your whisk, perhaps the chocolate truffle tucked in each soufflé will convince you to whip up this chocolaty molten offering for your Valentine.
Serve warm from the oven, with a scoop of your favourite ice cream, for a sublime interplay of tastes and textures.
4 ounces best quality bittersweet chocolate, chopped
2 Tbsp unsalted butter
½ cup whipping cream
8 oz best quality bittersweet chocolate, chopped
2 Tbsp unsalted butter
2 yolks, room temperature
3 Tbsp white flour
6 egg whites
¼ cup white sugar
3 Tbsp of flour
pinch of cream of tartar
8 ramekins, well buttered and dusted with flour
pastry bag fitted with a round tip
Preheat oven to 375°F
The recipe is made in two steps; first the chocolate truffles, then the cake. It’s helpful to use a piping bag to portion the chocolate. If you don’t have one, you can fashion your own from a plastic freezer bag, cut at one corner.
Place chocolate and butter in a medium-sized bowl. Heat the cream in a small saucepan until just boiling. Pour the hot cream over the chocolate and stir until the chocolate and butter have melted and blended. Refrigerate until the chocolate is firm enough to drop by the spoonful (or pipe through a pastry bag).
Place 1 ¼” portions of chocolate (approx. ½” thick) onto the parchment-lined baking sheet. Cover with plastic and set aside in the fridge or freezer until firm.
Place a heat-resistant bowl over a saucepan filled with an inch of simmering water. Place the chocolate and butter in the bowl and stir until just melted. Remove from the heat and add the yolks, stirring until well blended and set aside.
Whisk the egg whites with the cream of tartar on medium-high speed. Gradually add the sugar in small batches. Increase the speed to high and whisk to a firm glossy peak, being mindful not to over-whip. Using a large spatula, gently fold the egg whites into the melted chocolate mixture, in three to four batches. Fold in the flour.
Spoon the batter into the ramekens, three-quarters full. Place one of the firmed chocolates in the centre of each pan, pressing gently to ensure batter surrounds each.
Bake for 12 – 15 minutes or until a toothpick inserted into the cake’s outer edge, comes out clean. Serve immediately.
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