To synchronize a dessert soufflé with the rest of the meal, you can get the whole thing ready for baking an hour ahead, and pop it into the oven about 25 minutes before you plan to serve dessert.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is one level below the center of the oven. Preheat the oven to convection bake at 350°F. Lightly butter and dust with sugar a 2 1/2-quart soufflé dish. Cut a 12-inch-wide sheet of foil so it is 4 inches longer than the circumference of the soufflé dish. Fold it into thirds lengthwise, butter it, and sugar it lightly. Place the buttered side of the foil around the dish so that it extends 2 1/2 inches above the rim. Fold the ends to seal securely.
Step 2
Mix the cornstarch with half of the cream in a saucepan, then mix in the remaining cream and 1/2 cup of the granulated sugar. Bring to a boil, stirring constantly, and cook until thickened and smooth. Dot with the butter. Blend in the melted chocolate. Cool for 5 minutes and whisk in the egg yolks.
Step 3
Whip the 6 egg whites until foamy. Add the salt and cream of tartar and beat in the remaining 1/4 cup granulated sugar. Whip until the whites form stiff peaks.
Step 4
Fold one-quarter of the egg whites into the chocolate sauce, then fold in the remaining whites gently so they do not deflate. Pour the batter into the prepared dish. Bake for 25 minutes for a saucy center, or just until the soufflé slightly “ripples” in the center when shaken. Bake for 30 to 35 minutes for a soufflé that is evenly set. Serve immediately.
Step 5
While the soufflé bakes, whip the cream and sweeten with the powdered sugar. Serve in a bowl.
