Bittersweet Cocoa Soufflé With Orange Blossom Cream

Serves: 2

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

52

Spice

46

Sweetness

53

Sourness

36

mins

Prep time (avg)

4.2

Difficulty

Ingredients:

1 cup

Sugar (plus 3 tablespoons)

2 tbsps

All-Purpose Flour

2 cup

Whole Milk (plus 2 tablespoons)

1 cup

Unsweetened Cocoa Powder (atural spooned into cup to measure, then leveled)

2 large

Egg Yolk

1 tsp

Vanilla Extract

4 large

Egg White

1 tsp

Cream Of Tartar

Directions:

1

Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge

2

Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan

3

Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup

4

Stir over medium- low heat until bubbles begin to form around edges of pan

5

Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer

6

Transfer mixture to large bowl

7

Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms

8

Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form

9

Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form

10

Add 1⁄4 of whites to chocolate mixture; fold to blend

11

Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter

12

Divide batter among prepared ramekins; place on rimmed baking sheet

13

DO AHEAD: Can be made 1 day ahead

14

Cover; chill

15

Position rack in bottom third of oven and preheat to 375°F

16

Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés)

17

Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations

18

Serve immediately

19

Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge

20

Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan

21

Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup

22

Stir over medium- low heat until bubbles begin to form around edges of pan

23

Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer

24

Transfer mixture to large bowl

25

Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms

26

Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form

27

Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form

28

Add 1⁄4 of whites to chocolate mixture; fold to blend

29

Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter

30

Divide batter among prepared ramekins; place on rimmed baking sheet

31

DO AHEAD: Can be made 1 day ahead

32

Cover; chill

33

Position rack in bottom third of oven and preheat to 375°F

34

Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés)

35

Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations

36

Serve immediately