Chocolate Soufflés

Chocolate Souffles

Those who enjoy baking will find an endless array of pâtisserie treats to explore in France, from delectable homemade breads to eye-catching desserts. Garnished with orange zest and a dusting of confectioners’ sugar, Chocolate Soufflés offer the ultimate indulgence, with a lightly puffed, cakelike surface giving way to rich molten filling.

Chocolate Souffles
 
Makes 6
Ingredients
  • 2 tablespoons unsalted butter, softened
  • ⅓ cup plus 4 tablespoons granulated sugar, divided
  • ⅓ cup firmly packed light brown sugar
  • ½ cup water
  • 3 ounces semisweet chocolate*, chopped
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon kosher salt
  • 1 teaspoon orange zest, plus more for garnish
  • 2 large egg yolks
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
  • Garnish: confectioners’ sugar, orange zest
Instructions
  1. Preheat oven to 350°. Line the bottom of a 13x9-inch baking pan with a thin dish towel. Brush the inside of 6 (7-ounce) ramekins with softened butter. Sprinkle each with 1 teaspoon granulated sugar. Place ramekins in prepared pan.
  2. In a small saucepan, combine ⅓ cup granulated sugar, brown sugar, and ½ cup water. Bring to a boil over medium heat. Remove from heat. Add chocolate, stirring until chocolate is completely melted.
  3. In a large bowl, whisk together cocoa powder, flour, and salt. Add hot chocolate mixture, whisking until smooth. Whisk in orange zest and egg yolks.
  4. In a medium bowl, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Gradually add remaining 2 tablespoons sugar, beating at high speed just until stiff peaks form. Stir one-fourth of egg whites into chocolate mixture. Fold remaining egg whites into chocolate mixture.
  5. Gently ladle chocolate mixture into prepared ramekins. Add hot water to baking dish to a depth of approximately ½ inch.
  6. Bake until puffed and set, about 25 minutes. Garnish with confectioners’ sugar and orange zest. Serve immediately.
  7. *We used Ghirardelli Semi-Sweet Chocolate Chips

 

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