Makes 6 to 8 large soufflés (8-10 oz each) or 12 smaller soufflés (about 4-5 oz each)
The recipe can be halved
Melted unsalted butter for coating ramekins
3 tablespoons unsalted butter
13 oz. chopped dark chocolate (60% cocoa)
2.25 oz. chopped unsweetened chocolate
3 tablespoon heavy cream
3 tablespoon all-purpose flour
6 egg yolks
3/4 cup water
3/4 cup granulated sugar
Additional granulated sugar for coating ramekins
9 egg whites
2 teaspoon good quality vanilla extract
1 teaspoon cream of tartar
· Ramekins with a collar made from parchment on each
· Heavy-duty stand mixer fitted with whisk attachment
· A large bowl (eventually, you are going fold the soufflés in this bowl – the more space you have the easier it will be to fold)
· A small saucepan
· A large silicone spatula
· A half sheet pan
1. Brush melted butter over the insides of ramekins and then coat the insides with sugar. To do this, fill one ramekin halfway with granulated sugar. Twist it, so that sugar coats the entire inside, and then pour the remaining sugar into the next ramekin. Repeat till all ramekins are properly prepared, adding more sugar as needed.
2. Combine the butter and both chocolates in a large bowl. Combine the water and the sugar in the saucepan over medium high heat. Stir the mixture as it comes to a boil. Pour the boiling sugar syrup into the bowl with the chocolate and butter and let sit for 3 minutes and then stir till smooth. Let cool for 3 minutes.
3. Fold the yolks and cream into the reserved chocolate mixture. Lastly, gently fold in the flour into this mixture. Do not over-mix.
4. Whip the egg whites with the cream of tartar using your stand mixer on high speed. Whip your whites till they are shiny and hold stiff peaks.
5. Stir 1/3 of the egg whites into the chocolate mixture. Then, GENTLY -- very gently -- fold in the rest of the egg whites. To do this, turn the bowl while folding from the center of the bowl to the edge. Do not fold for more than 1 minute total.
6. To fill the ramekins you have two choices: 1) you can spoon the mixture into the ramekins; or 2) you can use a large pastry bag with no tip and gently, evenly distribute the mixture into the ramekins. Do not squeeze or flatten out the mixture; you will lose air and thus, you will lose rise. If needed, clean the rims of the ramekins.
7. Place collars on ramekins. Bake at 380 degrees with the rack on the lower third of the oven. For small soufflés, bake for 12-14 minutes. For larger soufflés, bake for 23 minutes. When done, soufflés should be fully risen and soft but not liquid in the inside.
Note: Parchment collars are not an absolutely necessary but they are easy to do and they really do add height to the soufflé. The collars can be made ahead of time. To make them, measure the height and circumference of a ramekin. Cut a piece of parchment paper to a size approximately equal to the height plus 2 inches by circumference plus 1 inch. Then wrap the paper around the ramekin, and staple in place, so that the paper provides two inches of additional support for the soufflé as it rises. Take care, that the collar is no taller, and that it does not touch the heating element of the oven.