Souffle au Chocolat
This is a recipe shared years ago by my late, great friend Peter Kump. It’s the best chocolate soufflé I’ve ever tasted.
Makes 8 servings
7 ounces semisweet chocolate, about 55% cocoa solids
7 tablespoons hot coffee, sweet liqueur or water
4 tablespoons unsalted butter, softened
4 large egg yolks
8 large egg whites
Pinch of salt
1/4 cup sugar
Slightly sweetened crème fraiche for serving
Six 4-ounce ramekins, coated with soft butter and sugared, set on a jellyroll pan
- Set a rack in the lower level of the oven and preheat to 400 degrees.
- Half fill a small saucepan with water and bring it to a boil. Combine the chocolate and liquid in a heatproof bowl and set over the hot water to melt, stirring occasionally.
- Stir the soft butter into the chocolate and cool it to room temperature.
- When you’re ready to bake the soufflés, stir the yolks into the chocolate mixture.
- Place the egg whites and salt in the bowl of an electric mixer and whip on medium speed until opaque and beginning to hold their shape. Increase the speed and whip in the sugar in a slow stream, continuing to whip until the egg whites hold a soft peak.
- Stir a third of the egg whites into the batter, then fold the batter into the remaining egg whites.
- Fill the prepared molds to the top.
- Bake the soufflés until well risen but still soft, about 15 minutes; serve immediately with the crème fraiche.