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Bittersweet Cocoa Soufflé with Orange Blossom Cream

4.8(16)

The batter for this classic chocolate soufflé can made the day before, so all you have to do is bake and serve.

by Alice Medrich·published 2011-01-10

Servings

Makes 8 servings

Total time

40 min

Calories / serving

—

Ingredients (11)

serves

1/2 cup plus 3 tablespoons sugarsugar
2 tablespoons all purpose flourflour
2/3 cup plus 2 tablespoons whole milkmilk
1/2 cup atural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 large egg yolksegg
1 teaspoon vanilla extractvanilla-extract
4 large egg whitesegg
1/8 teaspoon cream of tartarcream-of-tartar
3 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped
Orange Blossom Creamcream
8 2/3-to 3/4-cup ramekins or custard cups

Instructions (3 steps)

01Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.