Molten Chocolate Soufflé

  1. Preheat ovennnHeat oven to 375 u0b0F / 191 u0b0C.nnMAKE IN ADVANCE: If preparing the souffle base in advance to serve later, skip Steps 1 and 2, proceed through Step 8, and then reserve the base in the refrigerator. When you're ready to bake and serve immediately, start with Steps 1 and 2, and then proceed from Step 9 using the reserved base.
  2. Prepare ramekinsnn a/nnutterna/nnugar, granulatednutter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your souffle to stick.)nnAdd a small amount of sugar to one of the ramekins. On its side over another ramekin, rotate to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar. Reserve the excess sugar and use in Step 4.
  3. Combine flour, butter, and saltnn34 gnread flourn4 gnuttern gnaltnombine ingredients with your hands until they form together, leaving no dry flour.nnTip: The salt levels in this souffle were pushed to the limits, bringing out the richness as well as the flavors in the chocolate. If you are one who tends to shy away from salty caramels or other salty sweets we recommend reducing the salt level down to 3 g.
  4. Heat milk and sugarnn188 gnilkn5 gnugarnn a small pot, combine ingredients and bring to a boil on medium heat.
  5. Add flour mixture to potnnAdd the flour and butter mixture to the hot milk and whisk until dissolved.nnCook for 4 minutes on low heat until the mixture has a thick, gummy texture.
  6. Add chocolatenn135 gnark chocolate 70%ndd chocolate and stir until melted and well-incorporated.
  7. Add egg yolknn68 gngg yolkndd egg yolk to chocolate base and whisk until well-incorporated.
  8. Reserve if desirednnAt this point, the base for the souffle is done. It will hold in the refrigerator for up to a week. When you're ready to bake and serve them immediately, proceed to Step 9.
  9. Whip egg whitesnn112 gngg whiten3 gnugar, granulatednsing a whisk, whip egg whites into a light foam.nnAdd sugar and continue to whisk until stiff, glossy peaks form.
  10. Fold meringue into souffle basennGently fold meringue into souffle base in three stages.
  11. Fill ramekinsnnFill souffle molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.
  12. BakennPlace the ramekins on a baking sheet, and bake for 17 minutes.nnNOTE: Baking for 17 minutes will yield a souffle with a custardy texture and a molten center. Increase time to 18-19 minutes for a fully-set souffle with a springy texture.
  13. Garnishnn a/nnowdered sugar nsing a small sieve, dust powdered sugar over the top and serve immediately. (Finished souffles will quickly crack and deflate if not served immediately.)nnServe as is, or split open and fill with creme anglaise.

milk, bread flour, butter, sugar, egg yolk, egg white, dark chocolate, salt

Taken from www.yummly.com/recipe/Molten-Chocolate-Souffle-772427 (may not work)

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