Chocolate Espresso Soufflè
Popping lushly out of its cup as it comes from the oven this is a no-lose dessert – sinfully rich and chastely petit at the same time. While the base of most soufflés is a batter of milk, flour and sugar, this one is just chocolate, espresso and egg – the good chocolate supplying the especially pure taste. Because of this simple base, it’s extremely easy to make – a recipe designed to demystify soufflés forever.
Servings: 4 people
- 3 ½ tablespoons strong (freshly brewed espresso)
- 5 ounces bittersweet chocolate
- granulated sugar for ramekins
- 4 egg whites
- 1 tablespoon powdered sugar (plus more for garnish)
- 3 egg yolks
- ¾ cup heavy cream (for whipping)
- Brew the espresso – make it strong!
- Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl (or any heat proof mixing bowover simmering water until the temperature is that of a warm bath, but nowhere near boiling.
- While the chocolate is melting, thoroughly butter the insides of the ramekins all the way to the top. Then coat the sides with granulated sugar by pouring in a couple tablespoons of sugar, and rotating the ramekin in your hand. The un-broken butter-sugar coating is essential to the even, columnar rising of your soufflé.
- In a clean, dry mixing bowl, copper or otherwise, whip the egg whites until frothy. Add the powdered sugar and beat until they hold a soft peak – but not until hard. A softer consistency folds easier and rises better, so do not over-beat.
- After beating the egg whites, beat the yolks into the melted chocolate. While continuing to stir, add the hot espresso.
- Immediately fold the whites into the chocolate – gently but thoroughly.
- Fill the ramekins with the batter just to the top and bake 8-9 minutes. Sprinkle with powdered sugar and serve immediately, with a little side of whipped cream if you prefer.