Ingredients: |
Ingredients: 12 OUNCES BITTER-SWEET CHOCOLATE - CHOPPED
(MAY SUBSTITUTE HALF GHIRIDELLI CHOCOLATE & HALF SEMI-SWEET CHIPS)
1 STICK UNSALTED BUTTER - CUT INTO TABLESPOON PIECES, PLUS MORE FOR GREASING
1 VANILLA BEAN CUT LENGTH WISE
1/4 TEASPOON SALT, PLUS A PINCH FOR THE EGG WHITES
12 TABLESPOONS SUGAR
5 LARGE EGGS - SEPARATED INTO YOLKS AND WHITES - AT ROOM TEMPERATURE FOR 30 MINUTES
1/4 CUP ALL PURPOSE FLOUR
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Directions: |
Directions:PREHEAT OVEN TO 350 DEGREES
USE THE MIDDLE RACK POSITION IN THE OVEN
BUTTER A 6-CUP SOUFFLE DISH OR CASSEROLE
MELT THE CHOCOLATE & BUTTER IN A LARGE BOWL, SET OVER A PAN OF BARELY SIMMERING WATER, STIRRING FREQUENTLY. (OR IN A MICROWAVE SAFE GLASS BOWL IN A MICROWAVE AT 50 % POWER FOR
2-3 MINUTES, STIRRING WELL EVERY 30 SECONDS UNTIL THE CHOCOLATE IS MELTED AND SMOOTH.
COOL COMPLETELY.
SCRAP THE SEED FROM THE VANILLA BEAN INTO THE COOLED MIXTURE, AND ADD SALT AND 6 TABLESPOONS OF SUGAR.
ADD YOLKS ONE AT A TIME, WHISKING WELL WITH EACH ADDITION. WHISK IN THE FLOUR.
BEAT THE WHITES WIT A PINCH OF SALT INA BOWL USING AN ELECTRIC MIXER, AT HIGH SPEED UNTIL THEY HOLD SOFT PEAKS. ADD THE REMAINING 6 TABLESPOONS OF SUGAR, A LITTLE AT A TIME, BEATING UNTIL THE WHITES HOLD STIFF GLOSSY PEAKS.
WHISK ABOUT 1/4 OF THE WHITES INTO THE CHOCOLATE MIXTURE TO LIGHTEN THE BATTER, THEN FOLD IN THE REMAINING WHITES GENTLY, BUT THOROUGHLY. POUR THE BATTER INTO THE SOUFFLE DISH, SPREADING IT EVENLY.
BAKE ABOUT 30-45 MINUTES OR UNTIL THE CENTER IS STILL JIGGLING AND A TOOTHPICK INSERTED IN THE CENTER COMES OUT WITH MOIST CRUMBS SDHERING TO IT. SERVE THE SOUFFLE WARM. |
This recipe for CHOCOLATE SOUFFLE (FORGOTTEN) is from