Dark chocolate soufflés with hazelnut cream
43
- Prep Time30 mins
- Total Time40 mins
- Makes6 servings
Dark chocolate soufflés with hazelnut cream. (Photo, Angus Fergusson.)
Ingredients
1 tsp unsalted butter, at room temperature
5 tbsp granulated sugar
2 100g-pkgs good-quality 70% dark chocolate, finely chopped
1/3 cup 35% cream
1 tsp vanilla
3 eggs, separated
3 egg whites
1/4 tsp Maldon sea salt, optional
Hazelnut cream
1/2 cup 35% cream
2 tbsp hazelnut liqueur
Instructions
Preheat oven to 375F. Butter the inside of 6 ramekins that hold about 1/2 cup each. Dust with 2 tbsp sugar, tilting cups to coat evenly, then tap out any excess sugar. Arrange ramekins on a large baking sheet.
Fill a medium saucepan with about 1 in. of water. Bring to a simmer over medium-low. Combine chocolate with 1/3 cup cream and vanilla in a large heatproof bowl. Set bowl over saucepan, covering saucepan completely. Stir often until chocolate is melted, about 3 to 4 min. Remove from heat, and let cool slightly.
Beat 6 egg whites in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in remaining 3 tbsp sugar until stiff peaks form when beaters are lifted, about 2 min. Set aside. Using same electric mixer (no need to wash beaters), beat 3 egg yolks in a medium bowl until pale and thickened, about 3 min. Stir 1/2 cup chocolate mixture into yolks. Fold in remaining chocolate mixture. Stir a quarter of egg whites into chocolate mixture until blended. Gently fold in remaining whites. Pour or ladle mixture into prepared ramekins until full.
Bake in centre of oven until soufflés are puffed and tops are firm to the touch, 10 to 12 min. Sprinkle with salt.
Beat 1/2 cup cream until stiff peaks form when beaters are lifted. Beat in liqueur. Serve with soufflés.
Nutrition (per serving)
Calories 414, Protein 8g, Carbohydrates 29g, Fat 29g, Fibre 4g, Sodium 75mg.