Yia Yia's Hot Chocolate Souffle
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
3/4 cup unsalted butter, plus more to prepare ramekins
8 ounces bittersweet or semisweet chocolate (see note)
1 1/2 cup granulated sugar, plus more to prepare ramekins
3 tablespoons cornstarch
4 whole eggs
4 egg yolks
Directions:
Melt butter and chocolate in the top of a double boiler set over simmering water.
Meanwhile, mix sugar and cornstarch in a bowl. When butter and chocolate have melted, add to sugar mixture, mixing with a wire whisk.
Whisk in whole eggs and yolks just until smooth. Cover mixture; refrigerate overnight.
Preheat oven to 400 degrees F.
Coat individual ramekins with butter, then sugar. Shake out excess sugar. Fill dishes 2/3 full with batter. Set on a cookie sheet.
You may want to bake only one ramekin first as a test. Bake for 20 to 24 minutes. When done, the center will crack slightly on top, but the center should remain gooey with melted chocolate. If the center doesn't run, bake the dessert a few minutes less next time. It's normal for the souffle to deflate as it begins to cool.
Serve immediately. (Yia Yia's serves the souffles with a scoop of vanilla bean ice cream and a sauce made from sweetened frozen raspberries.)
Cook's Notes: Use the best chocolate you can afford. Marquette's favorites for this dessert are Callebaut, a brand of Belgian chocolate, and Valrhona, a French chocolate.
Recipe Source: Steve Marquette, pastry chef for Yia Yia's Eurocafe.
Recipe Location: https://www.cdkitchen.com/recipes/recs/534/Yia_Yias_Hot_Chocolate_Souffle31271.shtml
Recipe ID: 21301
Nutrition:
per serving: 693 calories, 50g fat, 65g carbohydrates, 10g protein.
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