Souffle is amazing dessert. Cheese and chocolate are my favorite varieties. This time I decided to spice up a recipe. Since I had chili dark chocolate in my pantry I decided to use different chocolate combination as usual.
Taste is absolutely amazing. Sweet, spicy, creamy and wonderful.
3 ounces bittersweet chocolate
2 ounces chilli chocolate
2 tablespoons sweet cream butter
1 teaspoon vanilla sugar
1 large egg yolk
1 tablespoon warm water
1/4 cup sugar
4 large egg whites
powdered sugar for garnish
Brush 4 ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer.
Preheat oven to 400F.
Put the chocolate and butter in a medium pan. Bring a saucepan filled with an inch or so of water to a very slow simmer, set the bowl over, but without touching the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla sugar. Set aside.
Combine the egg yolk and warm water in the bowl of a standing mixer with paddle attachment and beat until frothy. Add sugar and continue beating. Fold the yolk into the chocolate mixture.
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer with whisk attachment. Beat on medium until frothy, then add the remaining sugar and increase speed to high.
Fold slowly egg whites into the chocolate until blended. Gently ladle or spoon the souffle mixture into the ramekins and place on a prepared baking sheet.
Immediately bake until the souffle rises about 1 inch from the ramekins, about 20 minutes.
Remove from oven, dust with powdered sugar and serve immediately.
Result is souffle with beautiful crunchy top and velvety cream inside.
This is also reduced fat and gluten free recipe.