Dark chocolate soufflés with hazelnut cream
40
PREP TIME
30 min
TOTAL TIME
40 min
Serves
6
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
- 8 g,
- Carbohydrates
- 29 g,
- Fat
- 29 g,
- Fibre
- 4 g,
- Sodium
- 75 mg.
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