It has been a week since I last posted! It is not because I did not cook, but because cooking is more of a chemistry and balancing of each ingredient we put in it and the chemistry between me and my cooking was completely off. I was starting to meltdown, but I did not give up. So I started off for the fourth time this week, to make my chocolate soufflé and viola.. finally!!!!
Unsalted butter, room temperature, for greasing soufflé cups
6 ounces semisweet chocolate, finely chopped
6 large egg yolks
1/4 teaspoon sugar
1/4 teaspoon salt
2/3 cup sugar, divided
2 tablespoons heavy cream or whole milk
7 large eggs whites, room temperature
Powdered sugar, for garnish
• Preheat oven to 350 degree Fahrenheit and place the rack in the center.
• To prepare molds, grease the inside surface of 8 (6-ounce) individual soufflé dishes or ramekins with softened butter.
• Sprinkle Inside of each with sugar, tipping to coat evenly. Set on a baking sheet.
• Melt the chocolates and set aside to cool.
• In a bowl, combine egg Yolk, salt and 1/2 cup sugar. Beat until very light, fluffy and thick, about 3 to 4 minutes. Mixture should be thick enough that when you lift the Wisk egg yolk “ribbon” falls that takes 3 to 4 seconds to dissolve. Set aside
• Stir the cream or milk into the melted chocolate and add 1/3 of the egg mixture into chocolate mixture. Fold the remaining egg yolk mixture into the chocolate mixture in 2 additions. Set aside
• Beat egg whites and 1 tablespoon sugar until stiff peaks form
• Stir in 1/3 of the egg whites into chocolate mixture. Gently fold in remaining egg whites in 2 additions. Divide evenly among the prepared soufflé molds.
Place filled molds on a baking sheet and set timer for 15 minutes. Don’t open the oven during baking.
When timer goes off, soufflé should be puffed and cracked open on top.