Culture Kitchen SF

Instructions

• Step 1 Preheat the oven to 400 degrees Fahrenheit.
• Step 2 Using a basting brush, brush softened butter into individual soufflé pots, coating the interior. Sprinkle sugar into the buttered pots and shake vigorously, coating the buttered interior surface of each soufflé pot. Dump out the excess sugar and reserve for reuse. Place the prepared soufflé pots in the refrigerator.
• Step 3 Break or chop the chocolate into small pieces and place in a heat-safe bowl. Add water to a saucepan and place the bowl over the water in the saucepan over low heat, making sure no water gets into the bowl, and stir occasionally until all the chocolate has melted. Be sure not to burn the chocolate.
  TIP: You can use a double boiler or a microwave oven instead.
• Step 4 Add the remaining sugar to the chocolate and mix, then add the milk and cocoa powder and stir to combine.
• Step 5 Separate the egg yolks from the whites by cracking each egg and repeatedly transferring the yolk from one half of the shell to the other, letting the egg white fall into a bowl.
• Step 6 Add the egg yolks and butter to the chocolate mixture and mix.
• Step 7 Using a stand mixer or a hand mixer, beat the egg whites until glossy, sprinkling 1 tablespoon sugar into the bowl just before the egg whites are done.
  TIP: The secret to successfully whipped egg whites is to add a pinch of salt and beat them on a low speed for 1 to 2 minutes before increasing the speed to high for 5 to 6 minutes.
• Step 8 Fold the egg whites into the batter by drawing your spoon from the center of the bowl to make a clockwise circle around the inside of the bowl while simultaneously turning the bowl clockwise.
  TIP: If you prefer, you may add half of the egg whites at a time. They key is to take your time.
• Step 9 Remove the prepared soufflé pots from the refrigerator and pour the mixture into the pots.
  TIP: Run your finger along the edge of the soufflé pot rim to make sure the soufflé rises without falling over the edges.
• Step 10 Bake for 12 minutes. Test the soufflés by piercing the center with a knife. If the knife comes out clean, the soufflé is done.
• Step 11 Dust the top of the soufflés with powdered sugar and serve immediately. Cooked soufflés cannot be saved or stored for later use.
  TIP: The batter can be kept in the refrigerator for up to 2 hours before baking if necessary.