Elton's Chocolate Soufflé with Vanilla Crème Anglaise
Just in time for Valentine's Day, Hot and Hot Fish Club is pleased to share our special recipe for Elton's Chocolate Souffle.
The recipe is also featured in The Hot and Hot Fish Club Cookbook. While soufflés are notorious for intimidating the average cook, this recipe is easy and yields consistent results. Idie takes great care in how the egg whites are beaten and folded into the batter. The key is to incorporate as much volume as possible when beating the whites. This causes the "puff" of the soufflé as it rises. It is ideal to whip the egg whites by hand in a copper bowl. If you don't have a copper bowl, use a mixer with a whisk attachment and add a pinch of cream of tartar to stabilize the egg whites. Have fun with this recipe which is sure to dazzle your guests!
Elton's Chocolate Souffle Recipe
1 1/3 cups (8.75 ounces) roughly chopped bittersweet chocolate
¼ cup plus 1 tablespoon unsalted butter
4 large egg yolks
Pinch of salt
12 large egg whites
Pinch of cream of tartar
5 tablespoons granulated sugar
2 tablespoons softened unsalted butter, for greasing the ramekins
½ cup granulated sugar, for sugaring the ramekins
2 cups Vanilla Crème Anglaise (recipe follows)
1 cup Whipped Cream
Preheat the oven to 400°F.
Place the chocolate in a clean, dry mixing bowl set over a pot of simmering water. (Do not allow the bottom of the mixing bowl to touch the simmering water or the chocolate
may scorch.) Stir the chocolate with a heat-proof, rubber spatula until melted and smooth. Remove the bowl from heat and add 1/4 cup plus 1 tablespoon of the butter, whisking until melted. Set chocolate mixture aside to cool, about 5 minutes.
Whisk the egg yolks and salt into the cooled chocolate mixture until smooth; set aside.
Combine the egg whites and the cream of tartar in the bowl of a standing mixer. Whisk the whites on medium-low speed and add the sugar, 1 teaspoon at a time, increasing the
speed gradually. Continue mixing until the whites are soft, glossy and tripled in volume (medium-stiff peaks).
Fold one-third of the whites into the chocolate mixture, being careful not to overmix. When folding the egg whites into the chocolate mixture, make a figure 8 motion with a rubber spatula, making sure to scrape the bottom of the bowl and then back up. Take care not to overfold the egg whites which will deflate the volume, making the soufflé loose and runny. It is also important to coat the sides and bottom of the soufflé dish evenly with butter. This enables the soufflés to climb to the very top of the dish and rise evenly. Add the remaining whites, one-third at a time, until all of the whites have been incorporated.
Liberally coat eight 8-ounce ramekins with softened butter and sugar, making sure to cover the bottom, sides, and rims thoroughly. Tap out any excess sugar. Spoon ¾ cup of soufflé batter into each prepared ramekin. (At this point, the soufflés can be chilled for up to 2 hours, if desired.) Bake the soufflés at 400°F for 12 to 15 minutes, or until the tops are puffed and the edges are lightly brown.
Remove the soufflés from the oven and serve immediately. At the table, cut an X in the top of each soufflé and pour several tablespoons of the crème anglaise into each soufflé. Top with a generous dollop of whipped cream. Yield: 8 servings
Vanilla Creme Anglaise Recipe
1 cup half and half
¼ vanilla bean, split in half lengthwise
3 large egg yolks
¼ cup granulated sugar
Pinch of salt
Pour the half and half into a small saucepan. Scrape the vanilla beans into the half and half and add the vanilla bean pods. Heat the half and half over medium heat just until
scalded, about 5 minutes. Remove from the heat.
Whisk together the egg yolks, sugar, and salt until slightly thickened and pale yellow. Pour the hot half and half mixture into the egg mixture in a slow, steady stream while whisking constantly.
Prepare an ice water bath by filling a large bowl halfway with ice and a little water.
Pour the entire mixture back into the saucepan and cook, stirring constantly for 3 to 5 minutes or until the custard coats the back of a spoon.
Strain the mixture through a fine-meshed strainer or sieve into a clean container set inside the prepared water bath. Stir occasionally until cool. The anglaise can be served warm or covered and chilled before serving. The anglaise will keep in an airtight container for one week.
Yield: 1 1/2 cups