INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees F. Souffles are baked at a high
temperature to ensure a good rise.
Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle
mold with softened butter. Fill the mold with granulated sugar, then
pour out the excess. If you have properly buttered the mold, the
sugar will stick to the side and bottom of it. The butter and sugar
keep the souffle from sticking to the side of the mold and allow it
to rise evenly. The sugar also gives the souffle a crunchy crust,
which I think makes a great contrast to it’s soft interior.
Prepare the souffle base: Pour the half-and-half into a 1 quart
heavy-bottomed saucepan and heat over medium high heat until bubbles
begin to form around the edge of the pan. Remove from the heat and
make a ganache by adding the chopped chocolate. Stir well until
combined and all of the chocolate has melted.
Place a 1-quart saucepan half-filled with boiling water over high
heat and bring to a boil. Make a double-boiler by setting a large
mixing bowl over the boiling water. Place the ganache in the mixing
bowl, add the cocoa powder and water, and whisk until very hot.
Remove from the heat and set aside.
To finish the souffle: Place the egg whites in a large mixing bowl
and whip with an electric mixer on medium speed until foamy. Increase
the mixer speed to medium-high and make a French meringue by adding
the sugar 1 tablespoon at a time and whipping the whites to stiff but
not dry peaks. Do not overwhip the egg whites or they will not
incorporate evenly into the ganache, and when baked, the souffle will
have chewy pieces of egg white in it. You can tell the egg whites are
overwhipped if they start to separate and resemble scrambled eggs.
Use a rubber spatula to gently fold about half the meringue into the
warm chocolate mixture. Then fold the chocolate mixture into the
remaining meringue, being careful not to deflate the batter. The
souffle mixture should be homogeneous in color, but if you still see
streaks of meringue in the batter, that’s okay.
Use a rubber spatula to gently place the souffle mixture in the
buttered and sugared mold. Fill to about one inch above the rim of
the mold. Place the souffle in the center of the oven and remove the
top oven rack if necessary to allow enough room for it to rise. If
the souffle is too close to the bottom of the oven, the bottom of the
souffle will burn before the inside is properly baked.
Bake until the souffle has risen to about one and a half times its
original height and starts to brown on top, about 20 minutes. Remove
from the oven and dust the top with powdered sugar. Serve immediately
with a side of whipped cream or creme anglaise, if desired.
Converted by MC_Buster.
NOTES : From Jacques Torres' Dessert Circus
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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