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Chocolate souffle: all the desserts worth making
Chocolate souffle: all the desserts worth making

Video: Chocolate souffle: all the desserts worth making

Video: Chocolate souffle: all the desserts worth making
Video: Anna Olson Makes Chocolate Soufflé! | Baking Wisdom 2024, March
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Soufflé is a French word that means puffed and indicates a preparation with a soft consistency, which during cooking swells until it partially comes out of the mold.

It is usually thought that the soufflé swells due to the expansion of the air bubbles contained in the whipped egg white. It is not so. Or rather, it is only 20%. While a good soufflé must generally double or triple the volume.

Therefore, the increase in volume is mainly due to the water vapor that is formed thanks to the liquids added to the soufflé, that is, milk and eggs.

Dark and with an intense flavor, but with an evanescent texture, the soufflé protagonist of this episode of “All the desserts worth preparing”, starts from a base of soft butter and chocolate. The intermediate version includes 60-65% dark chocolate, but if you are not afraid of sweet, feel free to replace it with milk chocolate. Conversely, if you want to go the other way, consider 70 to 75 percent cocoa.

An English cream or chocolate sauce are recommended accompaniments, as is your favorite ice cream flavor.

Dark chocolate soufflé

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Ingredients for 6 soufllés

- 110 g of softened butter, plus more for finishing;

- 50 g of granulated sugar, plus more to finish;

- 225 g of dark chocolate (from 60 to 65% cocoa), finely chopped;

- 6 eggs, separated, at room temperature;

- 1 pinch of fine salt;

- ½ teaspoon of cream of tartar.

Preparation:

1) Remove the racks and place a pan on the oven floor. Put a small bowl containing water in the oven, so that humidity can develop steam, which is useful for making the soufflé swell, making it more stable.

Bring the oven to 200 degrees. Grease the bottom and sides of six ceramic souffle molds well, leaving no gaps. Cover the butter with sugar by tapping with your fingers to fix it well. This will help the dough that must swell to slide well.

2) Chop the chocolate and transfer it to a microwave-safe bowl. Place the uncovered bowl in the microwave set on medium power. Operate it for 10-15 seconds maximum, take out the bowl and mix the chocolate that you will find slightly melted. Place it in the microwave and operate again for that many seconds. Proceed until you get a fluid and lump-free chocolate.

Let it cool slightly (it must still be hot), then add one egg yolk at a time and the salt. With an electric whisk at medium speed, beat the egg whites until stiff peaks, add the cream of tartar and beat again. When you manage to lift them with the whisk, creating a puff that does not come off the rest of the whipped foam, they are ready.

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3) Gradually incorporate this chocolate mousse, stirring gently with a spatula moving from bottom to top. Also add the sugar, one tablespoon at a time, beating until the chocolate mixture is shiny and fluffy.

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4) Immediately transfer it to the 6 molds because the egg white has a tendency to fall apart. Beat the molds on the table to eliminate air bubbles. Run your thumb around the inside edge of each stencil to create a hollow between the chocolate mixture and the stencil. Clean the edge. Place the molds in the pan on the floor of the oven, and lower the temperature to 175 degrees for a more cooked interior. Dust the surface with powdered sugar.

5) Cook and check the cooking by dipping a knife inside to judge the degree of humidity. For the first 20 minutes, do not open the oven door, then don't worry about doing it: the soufflé will deflate a little but will regain volume once the door is closed. Cooking takes an average of 25-35 minutes.

Serve immediately.

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