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SOUFFLE CHOCOLATE
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Laury Simões
@cozinhadalaury- Ingredients
- Recipe
- dark chocolate (between 50% and 60% cocoa)180 g
- brewed coffee, water or your favorite liqueur (tea)1/4 cup
- room temperature butter50 g
- sugar (tea)1/4 cup
- gems3 unit(s)
- egg whites5 cup
- butter and demerara (or crystal) sugar for greasing and sprinkling the ramekins to taste
- Preheat the oven to 200°C (medium temperature). Bring a kettle of water to a boil over low heat – the souffle will be baked in a bain-marie.
- With a piece of paper towel, butter the inner side of 6 individual ramekins, 7 cm in diameter and 4.5 cm in height (with a capacity of 100 ml). Sprinkle with demerara sugar and turn to coat the entire side and remove excess. Place the ramekins in the fridge while you prepare the souffle — be sure to prepare the containers to form rough walls for the dough to scale and firm up as it rises. No need to grease the bottom.
- Chop the chocolate into small pieces and transfer to a large heatproof bowl. Add the coffee and take it to melt in a bain-marie: put a little water in a small pan and bring it to medium heat; when it boils, turn off the heat and fit the bowl with the chocolate — the water should not touch the bottom of the bowl, the heat of the steam is enough to melt the chocolate. Gently stir with a spatula until the chocolate is completely melted. Unclip the bowl from the pan, add the chunky butter to the chocolate and mix well until smooth and shiny. Reserve.
- In a small bowl, crack one egg at a time, separating the whites from the yolks. Transfer the whites to a bowl and 3 egg yolks to the mixer bowl – you can reserve the remaining 2 yolks in the fridge for another recipe.
- In the mixer, beat the yolks with the sugar until it forms a creamy and white eggnog. Add the eggnog to the melted chocolate and mix well with the spatula to incorporate.
- Wash and dry the mixing bowl and globe thoroughly before beating the egg whites. Start on low speed and when foaming, increase speed gradually. Beat for about 5 minutes, until the egg whites are set with the whisk and the air bubbles near the side of the bowl are gone. Attention: if you beat too much, the whites will be too firm and lose their elasticity. The result will be a dry souffle. Beat just until soft peaks form.
- In the bowl with the chocolate cream, add ⅓ of the egg whites and mix well with the spatula to incorporate - if the whites form specks that don't mix, it's a sign that they were beaten too much. Add the rest of the whites and mix gently, with movements from the bottom up, so as not to lose all the air incorporated.
- With a ladle, fill each ramekin to the brim with the souffle batter. Level with a knife (cut side up) to remove excess. Run the tip of your thumb along all the inside edges to remove a little more dough — this helps the souffle rise straight.
- Transfer the ramekins to a baking sheet. Place in a preheated oven and water the pan with boiling water until half the height of the ramekins — the steam from the bain-marie helps the souffle to rise more evenly and does not let the dough dry out.
- Bake for about 20 minutes, until the souffles puff up and set, without losing their surface shine. Never open the oven while the souffle is baking — if the temperature drops, the souffle will wilt. Remove from the oven, being careful not to burn yourself with the boiling water. Serve immediately. It's delicious with fresh ice cream or vanilla ice cream.
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