Robuchon Chocolate Soufflé

• porsiyonlar: Serves: 4
• toplam süre: 48 minutes

Malzemeler

120g granulated sugar, plus more for ramekins

150g dark chocolate

300g egg whites (from about 8 eggs)

1 ½ cream of tartar (optional, ~⅛ tsp)

Softened butter for ramekins, as needed

Yöntemler

Preheat oven to 375°F (190°C), convection off.

Prep ramekins by buttering four 6-oz (180ml) ramekins using vertical strokes to encourage lift. Coat thoroughly with sugar by filling one ramekin with a spoonful of sugar and rotating to coat sides while pouring excess sugar into the next ramekin until all are coated.

Melt chocolate in a shallow bowl set over a pot with a little simmering water.

Make Swiss meringue by adding egg whites, sugar, and cream of tartar (optional) to the bowl of a stand mixer. Set the bowl over the same steaming pot and whisk until the mixture reaches 130°F (54°C). (It will already be partly whipped.)

Move bowl to the mixer and whip on high to soft peaks.

Fold half the meringue into the chocolate until mixed, then fold in the rest.

Fill ramekins to just shy of the top with souffle mix. Tap to ramekins to level mix.

Bake for 16 minutes and serve immediately.

NOTES

Soufflés can be prepared and frozen unbaked. To bake from frozen by reducing oven to 300°F (150°C) and baking twice as long, about 32 minutes. They’ll lose ~30% height and won’t be as perfectly shaped, but they’ll still be excellent.