FLOURLESS CHOCOLATE SOUFFLÉ
RECIPE BY: Dean A. Thomas CEC CCE
YIELD: Five 8-ounce servings
“This recipe is the lightest soufflé you will experience. The bittersweet chocolate flavor stands out well with the use of a quality cocoa. Traditional Vanilla Cream Anglaise is the perfect finishing next to a glass of 2013 C’est la Vie Cabernet Sauvignon.”
5 each Egg Yolks
2 tbsp Espresso
1 tsp Vanilla
5 oz Quality Bittersweet Chocolate
5 each Egg Whites
1 tsp Lemon Juice
3 tbsp Granulated Sugar
METHOD OF PREPARATION:
Begin by butter greasing and sugar coating the soufflé molds, reserve on a sheet pan. Place the egg yolks, espresso and vanilla into a large, stainless steel mixing bowl.
Melt the bittersweet chocolate in microwave or water bath. Pour melted chocolate into the egg yolk mixture. Place the egg whites into a 2-quart electric mixing bowl, add the lemon juice and 1 tablespoon of sugar, whip slowly for 3-4 minutes to create a light foam. Increase speed to high and slowly add the remaining sugar, whip to stiff peaks. Using a rubber spatula, fold 1/3 of the whipped whites into chocolate mixture. Incorporate almost completely. Add the remaining egg whites and gently fold in. Add to the pre-butter-sugar dishes. Place the sheet pan of molds into a pre-heated 400º oven, add water to the sheet pan and bake for 7 minutes. Open oven and remove the sheet pan to the door, using a tongs and towel place the molds directly onto the oven shelf and lower temperature to 375º, bake for another 5 minutes.
Serve immediately, sprinkle with cocoa powder or powder sugar on an artichoke napkin under liner. Tableside; add the Vanilla Cream Anglaise and enjoy with the last drops of your bottle of 2013 C’est la Vie Cabernet Sauvignon.