Chocolate Soufflé with Fleur de Sel
By TashaRose23
0 Picture
Ingredients
- 1 cup fine dark chocolate, chopped
- 6 Eggs
- 3 tablespoons Brown sugar
- 1/4 teaspoon Cayenne pepper
- 1/4 teaspoon Cream of tartar
- 1/4 teaspoon Butter (unsalted)
- 1 teaspoon Granulated sugar (for dusting ramekins)
- Coupla pinches of Fleur de sel
Details
Level of difficulty Difficult
Preparation time 25mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Chocolate: Melt chopped, dark chocolate in a double boiler over medium-low heat. (If you don’t have a double boiler: add 1 inch of water to the bottom of a saucepan. Bring to a simmer on medium-low heat. Place a metal bowl over the top and dump the chocolate into the bowl.) Once all the chocolate has been melted, set aside and cool for 5 minutes.
Step 2
Egg Yolk Mixture: In a small bowl whisk 3 egg yolks (at room temperature) with brown sugar, and a big pinch of cayenne pepper.
Step 3
Meringue: Pour 6 egg whites into a big mixing bowl. Add a small pinch of cream of tartar (if you don’t have cream of tartar, you can use a few drops of white vinegar). Whip with a mixer until stiff peaks form. You’ve now made the meringue, set aside.
Step 4
Preheat the oven to 375 F. Transfer the yolk mixture to a large mixing owl. Add 1 tablespoon of the melted chocolate and stir. Repeat this process for the rest of the chocolate. (If you dump in all the melted chocolate at once, you’ll end up with scrambled eggs.) Slowly fold in the meringue, being careful not to over mix. Fold about ten times (the texture of the mixture should look a little scary and spotted with meringue bits, this is what makes the soufflé light).
Step 5
Butter 3 ramekins, dust with granulated sugar, and tap off the excess. Pour the chocolate mix into the ramekins, leaving a 1/4 inch at the top of each ramekin. Bake for 16 minutes, not a minute more. Sprinkle the soufflés with fleur de sel and serve immediately.
Soufflés fall fast.
Review this recipe