No way?! Chocolate Souffle?

Here it is, the end of February, and we get to tackle one of the trickiest Desserts. It’s National Chocolate Souffle day. I know, some people are all excited, saying : “No way?! Chocolate Souffle?” It’s a dramatic dessert that evokes Classic French Cuisine, decadence, and romance. You don’t see it a lot these days because it takes time, patience, and skill. I think the last time I had one was while visiting my sister in Miami. There was a restaurant where you would order it as soon as you entered the door because they needed at least 30 minutes. And, once you get it, you have to work fast, as it collapses in minutes. So, it sounds like a really daunting task. But, actually, a souffle is really simple: A creamy flavor base with whipped egg whites. The trick is to cook it right.

Keeping the oven door shut and avoiding loud noises is critical to the rising of a souffle. It was a running gag throughout 70’s sitcoms that someone would slam an oven door on a baking souffle. What makes a souffle a souffle is the puff. The name is the past tense of the French word Souffler (to blow), meaning the cake has blown or puffed up. When you whip egg whites, they trap air. When cooked, they puff up. Once they leave the heat of the oven, the air begins to escape. So, if you shake or slam a door while it is cooking, the air is displaced, which can result in the souffle collapsing. While this ruins the effect of the dessert, remember, a souffle is just a cake. It’s still edible, just not as pretty, and the flavor and consistency will be different without the puff.

If it doesn’t work, try these cream puffs.

No way?! Chocolate Souffle? Why not cheese?

While today is Chocolate souffle day, Chocolate is by no means the only flavor for a souffle. In fact, savory versions have been all the rage for decades. The 1970’s saw many fads that destroyed our perception of otherwise good things. One of them was fondue. Another was the souffle. Thanks to the overuse of the medium, both of these delicacies became parody. The souffle was either chocolate for dessert or Cheese for a savory version. But, there is so much more that can be done with it. Remember, it’s a flavored base and whipped egg whites. And, savory versions make for an unexpected addition or center of a dinner plate or appetizer.

Picture a roasted corn or Spinach Souffle for dinner. You can even work meat or seafood into them. How about a Grand Marnier lobster souffle? Or, if you want to go back to dessert, how about a lemon, berry, or even mango souffle? It’s all a matter of switching out ingredients once you have the basic method down. But, most of us do come back to the classics. If it ain’t broke, don’t fix it. That’s why we still exclaim: No way?! Chocolate Souffle?

La Methode

Jacques Pepin published a couple classic cookbooks in his day. If you only have 2 cookbooks, they should be La Methode and La Technique. He was a master of culinary arts who is sorely missed. When I was rising in the culinary ranks, I went to a few demos he did, and would always walk away inspired. One of my co-workers and I would go into the kitchen the next day and create wonderful dishes. When asked what we were doing, the simple reply was, “jacquing off.” If you have never seen or heard of him, do so now. He brought the work of master chefs like Escoffier to life in understandable and inspiring fashion. I bring him up here because a souffle is a very simple dish. But, it’s all in the method and inspiration.

The ingredients are: Chocolate, Egg yolks and whites, Sugar, Flour or cornstarch, and cream. You need “souffle” dishes (High, straight sided ceramic dishes) that are coated well with butter and sugar to start.To make the souffle:

1. Melt the chocolate with the cream and cornstarch or flour.
2. Whip the egg yolks with some sugar, and fold into the chocolate.
3. Whip the egg whites to soft peaks with sugar
4. Carefully fold the chocolate mix into the whites, so as not to deflate the whites.
5. Fill the dishes and bake in an undisturbed oven for 20 minutes
6. Serve immediately, as they begin to deflate within minutes.

See. It’s not that hard

Simple ingredients and an attention to detail create a dramatic dessert experience. There is nothing complicated about souffle. But, when you see a cake rising out of a ramekin, it captures the imagination. There are a few points along the way where things can go wrong. But, with a little TLC, you can avoid those pitfalls:

1. make sure you coat your ramekins very well. The best method is to brush the inside with butter, put it in the fridge, then repeat a couple times. Then, coat the butter with sugar. If you don’t properly coat the cups, the batter will stick and not rise properly.
2. Whip the whites to soft, bordering on stiff, peaks. They need to be sturdy enough to stand up. If too loose, they will collapse. If you whip too much, they break down.
3. Cool your chocolate base before folding into the egg whites. Egg whites are tricky. Heat will deflate them. Also, when you fold in the base, do so gently. If you stir, you will lose all the air incorporated into the whites.
4. make sure your oven is at the right temperature and do not disturb it. We have a tendency to want to peak. Resist!
5. Move fast. The signature of a souffle is the rise. This comes from air. The longer it takes to put everything together, the more time for air to escape. The same thing applies to serving. Once it comes out of the oven, it begins to deflate. The puff can disappear within 5 minutes. At that point, you’re serving cake.

Please your audience with No way?! Chocolate Souffle?:

The thrill of serving souffle is to see the expression on your guests’ faces and hear: “No way?! Chocolate Souffle?” It’s one of life’s simple pleasures. And, like Celine Dion, it’s all drama created by hot air. Even if it does fall, don’t worry. Most people appreciate the effort as much, if not more, than the actual dessert. Since it has to be made at the time of service, and served immediately, the anticipation builds. Just the thought of light, airy, fluffy chocolatey goodness is enough to get the saliva glands going.

So, enjoy this sweetest of the drama queen days with a nice glass of port or a sweet liquor and people you really care for. It’s all about the effort. Our recipe incorporates a little Frangelico for a slightly nutty flavor. You could even work some Nutella in to add more hazelnut. You can skip these flavors if they don’t float your boat. Maybe a Chambord or Grand Marnier. Or, just go with straight chocolate.

You can serve it plain, with Ice cream or a nice sauce like raspberry or other flavors. If you break the surface and pour sauce into the cake, it makes a nice combination of flavors. Play with it or keep it simple. Either way your guests will be wowed.

Frangelico Scented Chocolate Souffle

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Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine French

Servings 4 Souffles

Ingredients

  

• 1 1/2 Cup heavy Cream
• 2 Tbsp Corn Starch
• 1 Lb High quality Chocolate
• 2 Oz Frangelico
• 1 tsp Vanilla Extract
• 3 large Egg Yolks
• 5 large Egg Whites
• 1/2 Cup Sugar
• Butter for lining the ramekins
• Sugar for lining the ramekins
• Powdered Sugar and sauce for garnish (Optional)

Instructions

 

• Preheat oven to 350
• melt some butter. Brush the insides of your ramekins with butter. refrigerate for a few minutes. Then Brush again. This gives a solid coating. return to the fridge. But, keep more melted butter ready for the last coating.
• Heat cream in a heavy pot. Stir in the cornstarch and bring to a simmer, stirring frequently. This will result in a thickened cream. You can substitute milk or a lighter cream if you want a lighter souffle. Add the Frangelico and vanilla, and remove from the heat.
• Break up the chocolate into small pieces. Pour the hot cream into the chocolate and stir until smooth.
• Separate your egg whites and yolks. Stir three yolks into the chocolate mix. Set aside.
• Whip the egg whites until white and fluffy. Add the sugar and continue whipping to a point where they will hold stiff peaks. But, don't over-whip or they will separate into a foam and liquid.
• carefully fold the chocolate, a little at a time, into the egg whites. Do not whip or stir. You want to keep the whites light and airy.
• Remove ramekins from the fridge. Brush once more with butter, then pour in some sugar, turn the ramekins to coat with sugar. Shake out the extra sugar.
• Fill the ramekins and place them on a sheet pan. Bake at 350 for about 20 minutes. If you have to check on them, try looking through the window. They should rise about an inch over the ramekin edge. Baking time depends on the size of your ramekins. it takes about 20 to 25 minutes for a 4 to 6 ounce vessel. Longer for a larger one.
• Remove from oven, sprinkle with powdered sugar. Serve with a berry coulis or other sauce if desired. Serve as soon as possible before they deflate.

Notes

The egg whites are the most important part of the dish. there are a few things to keep in mind:

Eggs are best separated at colder temperatures. This way the yolk stays in tact and separates easier from the white.

Whites don’t whip well if there is any yolk in them. The fat in the yolk prevents the lift you need. So, when you separate the eggs, do them one at a time in one bowl, and then, pool the whites together in a different bowl.

Egg whites whip best at room temperature, so let them warm up before whipping.

If you have access to a copper mixing bowl, this is the best way to whip egg whites. I don’t remember the exact science. But, there is a chemical reaction between the whites and copper that help produce the best lift. If you don’t have a copper bowl, though, don’t worry. They will do just fine in stainless steel. But, don’t whisk in aluminum, they will be discolored and pick up an off flavor.

Add the sugar after the egg whites have begun to build into a froth. Sugar inhibits the ability of the proteins to stabilize and build a firm “meringue. Add the sugar before it’s too stiff though, so the sugar can melt in and combine for a smooth mix.

 

Keyword chocolate, dessert, Dramatic, Frangelico, French, gluten free, Puff, Souffle