Chocolate Soufflé 

The concept of a Soufflé has always scared me.  If nothing is ventured, then nothing is gained.  And ultimately, we have nothing to fear but fear itself.  So this recipe is fool proof and a winner.  Success every time.  The flour stabilizes the soufflé and yields raves and great results.  So make this soufflé and surprise yourself and your         guests.  A WINNER.

  7         ounces  chocolate (semi sweet)

  1/3      cup  strong Coffee

   ½       tablespoon softened unsalted Butter

  1/3      cup  Flour

  2         cups  Milk

  3         tablespoons  extra Butter

  4         egg yolks Egg yolks -

  1         tablespoon  Vanilla extract

  6         Egg whites - Separated

  1/8      teaspoon  Salt

  ½        cup Sugar

  Powdered sugar

  2         cups  sweetened Whipped cream

EQUIPMENT:            2 1/2 QUART (7-8" DIAMETER) Soufflé Dish

                                    2 QT SAUCEPAN.

                                    TINFOIL.

Preheat oven to 425 degrees. 

Butter soufflé dish with soft butter. Surround with a buttered doubled foil collar to reach 3 " above rim of dish.  Melt the chocolate over a pan of simmering water and hold until ready to use. 

Measure flour into saucepan, whisk in milk by dribbles to make a perfectly smooth cream, then whisk in the rest of the milk. Add 3 tbs. butter and stir over moderate heat until boiling. Boil, whisking, for 2 minutes. Remove from heat and beat 1 minute to cool slightly. Off heat, whisk in the optional butter, the salt, and the vanilla, then add the egg yolks, and finally the smoothly melted chocolate. 

Beat egg whites until foaming. Add salt and continue beating until soft peaks are formed. By sprinkles, beat in sugar until stiff shiny peaks are formed. 

Scrape Chocolate mixture into the whites. Fold delicately. Turn mixture into soufflé dish and set on rack in lower level of preheated oven. Reduce heat to 375 degrees. 

After 35 to 40 minutes, when well risen and crack in top is formed, sprinkle with powdered sugar and hake another 5-10 minutes. Soufflé is done.

The Ultimate Party

Chef Ted Weiant

(323) 851-0564 / (323) 360-5318