INDIVIDUAL CHOCOLATE SOUFFLĂ‰S
This isn’t traditional chocolate soufflĂ©, which, believe me, even chefs find daunting. It is instead, a chocolate soufflĂ© that is foolproof and a snap to make. Baking powder, an ingredient not found in the traditional French version, and increased amounts of flour, provide the leavening. I’m more than confident when I assure you, “It will rise.”
Boy Eats World! by David Lawrence
â€˘ 6 ounces good bittersweet chocolate
â€˘ 8 tablespoons (1 stick) unsalted butter
â€˘ 1 cup all-purpose flour
â€˘ 1/2 teaspoon baking powder
â€˘ 1/4 teaspoon kosher salt
â€˘ 4 large eggs
â€˘ 2 teaspoon pure vanilla extract
â€˘ 1 cup sugar
â€˘ Confectioners’ sugar, for dusting
Preheat the oven to 350ÂşF.
Place a large baking pan in the center of the oven and fill with about 1 inch boiling water to create a water bath.
Melt the chocolate and butter in a double boiler or in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.
Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack the eggs into the bowl of an electric mixer fitted with a whisk attachment; add the vanilla and whisk on medium speed until foamy. Add the sugar and
increase speed to medium-high; whisk until the mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.
Pour the batter into four ungreased 1-cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary. The water should reach no higher than a third of the way up the sides. Bake until the tops of the soufflĂ©s are slightly cracked and firm to the touch, 30 to 40 minutes. Remove the ramekins from the water bath and cool, 5 minutes. Dust with confectioners’ sugar and serve warm.