This week's Tuesdays With Dorie recipe is Chocolate Souffle, chosen by Susan of She’s Becoming DoughMessTic.
My post will be short and sweet, just like my souffles. Sorry, that was a bit of "souffle humor"!
- I've actually made souffles before, usually the savory variety, although it's been quite a while.
- This time I decided to play with individual souffles. I scaled the recipe to 1/4, which worked out the following amounts: 1.5 oz chocolate, 1/8 cup + 1/2 T sugar, scant 1 oz milk, 1 egg + 15 g egg whites (I have extra egg whites in the fridge from making ice cream). Next time I might consider adding a drop of vanilla. Whipping the egg whites worked very well with my hand mixer.
- I used two 8 oz ramekins. When I divided the batter, each of the ramekins was around 3/4 full before baking. The souffles puffed nicely in the oven, but the ramekins were too large for the souffles to rise above the rim of the dish. Next time, for a more dramatic appearance, I'd try using 6 oz ramekins instead, so they would be nearly full before going in the oven. That way, they would have that impressive rise over the top of the dish.
- Before filling, the souffle dishes are buttered and then dusted with granulated sugar, which gives a bit of a rough surface for the souffle to grab as it rises in the oven.
- I baked the souffles at 390 degrees for 23 minutes, and they tested done.
The souffles came out of the oven puffed and fluffy. I had just enough time to shoot a few pictures before they gently began to sink. I ate one plain while it was warm, and it was nice and chocolatey. I might have liked it better with a bit of creme anglaise, as Dorie suggests in the recipe, but I was far too lazy to make any! I loved the sugar crust, and realized that one of the benefits of individual ramekins is that there is more sugary crust!
I ate the other souffle as a "fallen souffle cake" - cold from the fridge with a bit of whipped cream on top, and actually preferred it that way.
Thanks, Susan, for choosing such a fun and yummy recipe. (You can find the recipe on Susan's post or on page 408 of Dorie Greenspan's book, Baking: From My Home to Yours.)