Chocolate Souffle with Melted Chocolate Center


1 T Butter
1/2 cup plus 1 T sugar
2-1/2 ounces unsweetened chocolate
2-1/2 ounces semisweet chocolate plus 8 additional 1" x 1/2" x 1/2" chunks
1/2 cup warm heavy cream
2 egg yolks
5 egg whites


Preheat oven to 425-degrees. Use butter to grease 8 small souffle molds (ramakins) and then use the 1 T of sugar to lightly dust the insides. Place the molds on a baking sheet and set aside. Melt all the chocolate except the chunks in a double boiler over low heat. Add the warm cream and stir well until completely combined. Remove pan from heat and whick in the egg yolks and half of the 1/3 cup of sugar. Using a spatula, transfer the mixture to a large mixing bowl and set aside. In a separate bowl, use a wire whisk to beat the egg whites until frothy. Add the remaining sugar and whisk until soft peaks form. GENTLY fold 1/3 of the egg whites into the chocolate mixture. Fold in the next 1/3 and when the mixture is well combined, add the reamining 1/3. Fold until well combined (it does not have to be perfectly combined). Use a spoon to fill the souffle molds to the rim. Place a chunk of the semi-sweet chocolate into the center of each and bake for 7-10 minutes, until puffy. Serve immediately accompanied by whipped cream, espresso ice-cream, or creme anglais.
Notes: Don't cheap out on the semi-sweet chocolate. Use something really good, like Valrhona, Schokinag, Callebaut, or Ghirardelli. This is no joke. It makes a big diference. 4 souffles make an adequate dinner for one 140-pound male living alone with a good bottle of single malt scotch.
Course: Dessert
Cuisine: French
Uploaded by: Michael Smith
Added on: 2006-12-01 20:09:55