Here is a classic chocolate soufflé that was requested by Jp's granddaughter for dessert the other night. There is nothing fancy about this recipe, just straight forward with a little cocoa patron. Soufflé are a classic dessert consisting of a base (in this case chocolate) with whipped egg whites folded in. It is then baked until just done. Served immediately. I finished this recipe off with a scoop of vanilla ice cream (not shown in the picture). If you don't like heavy chocolate desserts than this is the recipe for you. Makes about 10 medium size ramekins. I hope you enjoy it!
2 teaspoon melted butter, or as needed
4 tablespoons white sugar
4 ounces 60% dark chocolate, broken into pieces
2 tablespoon butter
2 tablespoon all-purpose flour
9 tablespoons cold milk
1 pinch salt
1 pinch cinnamon
2 large egg yolk
4 large egg whites
1 pinch cream of tartar
2 tablespoon white sugar, divided
3 tbsp of patron chocolate liquor
1 tbsp of vanilla
For the Souffle
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Brush bottom and sides of 2 (5-ounce) ramekins lightly with melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer. Melt 2 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cinnamon. Mix together thoroughly. Add egg yolks and mix to combine.
Place 4 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add sugar in a slow continuous motion and continue whisking until mixture is stiff peaks, 3 minutes.
Fold in egg whites to chocolate mixture in 3 intervals. Mix until egg whites are thoroughly incorporated into the chocolate base. Divide mixture between 10 small prepared ramekins. Place ramekins on prepared baking sheet.
Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes. Feel free to serve with a scoop of vanilla ice cream, Serve and enjoy!