Chocolate Souffle Day 2025 is on Friday, February 28, 2025: How do I make a souffle? (desert)?
Friday, February 28, 2025 is Chocolate Souffle Day 2025. National Chocolate Souffle Day: 5 Unique Chocolate Cake Recipes ... Chocolate Eclair Cake
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Though cheese soufflés may be better known, everybody with a craving for sweets will prefer a chocolate soufflé instead! The recipe for soufflé is believed to come from Los angeles Cusinier Moderne, by Vincent Los angeles Chappell, posted as long ago as 1742. A soufflé is a sort of birthday cake made from a custard base and egg whites beaten to a soft top. It could after that be flavored as desired.
Infamously difficult to make, a delicious chocolate soufflé is particular to excite your guests if you can draw it off-- why not celebrate Delicious chocolate Soufflé Day by welcoming pals over for supper and finishing the dish with a scrumptious pot of delicious chocolate deliciousness? They are populared for breaking down right after extraction from the oven so take into consideration topping your soufflés with fruit or a lot of sauce to hide the inescapable!
What far better justification than Delicious chocolate Soufflé Day to dig in and delight in?
Dark Chocolate Soufflé (serves two; recipe can be doubled)
Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar
4 oz. (115 g) 70% cacao chocolatemelt in double boiler
1/2 Tbs. (7 g) butter
1 oz. (30 mL) heavy cream
2 large egg yolks
2-3 large egg whites
a dash (1/16 tsp.) cream of tartar
1/6 cup (35 g) sugar
Assemble the ingredients: 1 ounce (30 mL) heavy cream, 4 oz. (115 g) 70% cacao dark chocolate, 1/2 tablespoon (7 g) butter, 2 large eggs (separated into whites and yolks), a dash of cream of tartar, and 1/6 cup (35 g) sugar.
Prepare two 6 ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the soufflé from the ramekin (if desired).
Preheat the oven to 375°F (190°C).
Bring some water to a boil in a pot. Once the water boils, reduce the heat until the water just simmers. Place a small metal bowl over the pot to form a double boiler.
Melt the butter, cream, and chocolate in the double boiler.
Stir to help the melting. Once the chocolate has melted, turn off the heat.
Whisk the two egg yolks into the chocolate.
The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in.
In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam.) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.
Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
Without over mixing, fold the remaining egg whites into the batter.
Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked.
The best part of making soufflés is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the soufflés, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two.
Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the soufflé will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two).
Serve immediately in the ramekin. (Ramekins will be hot, so use some hand protection to transfer the soufflé.) As the soufflé cools, it will drop and become more dense. An alternate method of service is to remove the soufflé from the ramekin. This easiest accomplished once the soufflé has cooled a bit and a knife has been run along the sides. The soufflé can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the soufflé at this point will allow the air bubbles to expand again and the soufflé will rise back up (although not to its former size).
Questions about souffle?
I think souffles are one of these things where you just can't go off piste. I would guess it collapsed under its own weight, or else the middle didn't get to the right temperature. I wouldn't add water to the bananas, they are pulpy but full of liquid.
does anyone have some really nice chocolate based desert recipes/ideas?
Dark Chocolate Soufflé with Espresso-Chocolate Sauce
The Best of Fine Cooking; Weekend Cooking 2006: pg 55-56
Who can resist warm, flowing chocolate? A coffee-flavored center updates this ever-popular molten chocolate cake in this practically foolproof, make ahead recipe.
Softened butter and sugar for the ramekins
ESPRESSO-CHOCOLATE SAUCE
1 tsp. instant espresso powder
8 oz. bittersweet or semisweet chocolate, coarsely chopped
6 Tbs. unsalted butter, cut into eight pieces
Salt
SOUFFLÉ CAKES
2 Tbs unsweeted natural cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp cream of tartar
3 Tbs sugar
Put a metal or Pyrex pie plate in the freezer to chill. Lightly butter six, 6-oz ramekins or custard cups. Coat with sugar and tap out the excess.
Make the sauce: In a small bowl, combine the espresso powder with 2 Tbs warm water to dissolve.
In a medium heatproof bowl set in or over a skillet of barely simmering water, melt the chocolate and butter, stirring frequently, until smooth. Ad two pinches of salt, stir, and remove from the heat. Transfer 5 Tbs of the chocolate mixture to the espresso and stir to blend. Set the remaining chocolate aside. Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate and return to the freezer until firm, about 10 minutes. Use a teaspoon to scrape the firmed chocolate mixture into 6 rough balls. Keep the balls on the plate and refrigerate until ready to use.
Make the soufflé cakes: Reheat the remaining chocolate mixture by setting its bowl in or over the skillet of hot water. When it’s warm, remove from the heat and wisk in the cocoa and the 2 egg yolks.
In a clean, dry bowl, beat the 3 egg whites and the cream of tartar on medium speed in a stand mixer (or on high with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula, fold about ¼ of the egg whites into the chocolate mixture to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly among the ramekins and level the tops gently with the back of a spoon. You can now heat the oven and bake right away or cover the ramekins with plastic wrap and refrigerate for up to 2 days.
When you’re ready to bake, position a rack in the lower third of the oven; heat the oven to 400o. Remove the plastic and put the ramekins on a baking sheet. Bake until the cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean, the tip will be wet from the sauce at the bottom), 11 to 14 minutes (a min or 2 longer if they were chilled overnight). Let cool for a few minutes before serving.
FLOURLESS CHOCOLATE CAKE
8 oz good bittersweet chocolate, chopped
2 sticks (1/2 lb) unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
Put a rack in the center of the oven and preheat the oven to 350F. Butter a 10 inch spring form pan, line bottom with a round of parchment or wax paper and butter paper.
Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely.
Dust with cocoa powder or 10X confectioners sugar.
Can be made up to 3 days ahead and kept in an airtight container at room temperature.
