A couple of weeks ago, when engaged in one of my many online contentious back-and-forths, my friend asked me “how many ways can you soufflé?”. I thought that was so fitting, because I was preparing for this glorious blog entry. I swiftly answered two, and while there are many variations, it’s pretty much true, you can either go savory, like this, or sweet, per below. But, even with this chocolate soufflé, it’s not that sweet. It’s a truly deep chocolate flavor. We paired it with some salted caramel ice cream and we were all in heaven. This is a very simple recipe, and I even take out the completely odd instruction from the original to run your thumb around the soufflé bowl. While this step would give you a reason to suck some delicious gooey chocolate off of your thumb, this action also results in a tiered soufflé which is not as aesthetically pleasing as the standard puffed column.
Bittersweet Chocolate Soufflé
adapted from NY Times Cooking, Melissa Clark
1 stick of butter (softened) + more for greasing
Sugar for dusting the soufflé dish + 4 tbsp
6 oz bittersweet chocolate, finely chopped
2 oz semisweet chocolate, finely chopped
6 eggs (room temperature), separated
½ tsp cream of tartar
Fine sea salt
Confectioner’s sugar or ice cream for serving (optional)
Remove the racks from the oven, place a baking sheet on the oven floor and preheat to 400. Butter a 1.5 qt soufflé dish (or round casserole dish), then dump some sugar into the greased dish and rotate allowing the sugar to adhere to the buttered bottom and sides of the soufflé dish, tapping out any extra sugar.
In a medium bowl, set over a double boiler, combine the chocolate and stick of butter and stir until fully melted and incorporated.
Meanwhile, place your egg whites into the bowl of a stand mixer (fitted with the whisk attachment) with the cream of tartar and blend on medium speed until it becomes fluffy and holds soft peaks. Then, with the whisk still churning, add in the sugar, 1 tbsp at a time, and beat until stiff white glossy peaks form. -- If you don’t have a stand mixer, use a hand mixer.
Once the chocolate and butter has melted, whisk in the egg yolks and a pinch of sea salt. Then gently whisk in ¼ of the whipped egg whites to lighten the chocolate mixture. Fold in half of the remainder of the egg whites, until fully incorporated, and repeat this process with the remainder of the egg whites.
Pour the prepared chocolate mixture into the prepared soufflé dish and place the dish onto the preheated baking sheet in the bottom of the oven. Reduce the heat to 375 and bake for about 28 minutes. This timing will allow for a slightly gooey center. If you want a firm soufflé, bake for about 5-7 more minutes.
Once you remove from the oven, lightly dust with confectioner's sugar (if using) and immediately bring it to the table for admiration prior to serving!
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