Rich chocolate souffle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 3 | tablespoons | Unbleached flour |
| 1½ | cup | Milk |
| 1 | pounds | Best-quality bittersweet |
| Chocolate, broken into small | ||
| Pieces | ||
| ¾ | cup | Very strong brewed coffee |
| 1 | cup | Toasted unsalted macadamia |
| Nuts | ||
| 1 | Orange, finely grated zest | |
| Of | ||
| 2 | tablespoons | Any liqueur |
| 1 | teaspoon | Vanilla |
| ½ | cup | Sugar |
| 5 | Egg yolks | |
| 7 | Egg whites, room temp | |
| 1 | pinch | Cream of tartar |
| Whipped cream | ||
| ¼ | cup | Sugar |
| 2 | tablespoons | Grand Marnier |
Directions
VARIATION 1
VARIATION 2
VARIATION 3
1. Melt the butter in a heavy small saucepan over low heat until foamy. Whisk in the flour and cook 1 minute. Gradually stir in the milk. Cook, stirring constantly, until thick and smooth. 2. Add the chocolate and heat, stirring constantly, over low heat until all the chocolate melts. 3. Stir in the coffee and remove from heat. Stir in the vanilla and ¼ c of the sugar. Add the egg yolks, one at a time, whisking well after each addition. 4. Preheat oven to 375 degrees. Butter a 2 quart souffle dish and coat with sugar. 5. Beat the egg whites with the cream of tartar until foamy. Beat in the remaining ¼ c sugar, 1 T at a time. Beat until the peaks are stiff and glossy. Gently fold the egg whites into the souffle base. Pour the batter into the prepared dish. 6. Bake for 40 minutes. Serve immediately with whipped cream VARIATION 1 - Process nuts and sugar in a food processor fitted with a steel blade until finely chopped.
Add to the chocolate base just after it has been removed from the heat. Omit the ¼ c sugar in step 3 but proceed as directed with the rest of the recipe. VARIATION 2 - Add the zest and Grand Marnier to the chocolate mixture after it has been removed from the heat.
Proceed with the rest of the recipe as directed. Serve with whipped cream flavored with Grand Marnier. VARIATION 3 - Add 2 T of your favorite liqueur to the chocolate base and flavor the whipped cream with the same liqueur. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. Submitted By TERRI WOLTMON On 05-05-95