Chocolate Souffle with Blackberries
Oh my goodness! The level of fear that goes into the thought of even making a souffle! I may be freaking out more than I should, but somehow this dessert has ended up on top of my baking pedestal. I mean a really high shiny pedestal, covered in gold, with doves that fly out from behind it. I can even hear a lovely orchestra playing when I think about it. The problem is I can’t stop imagining the worst; I can see it in my head, a happy fluffy souffle just sitting on it’s glorious seat, but then I notice it’s really close to the edge, actually it’s way too close. I see it starting to tip over, and I catch my breath. I reach out with my hands in an attempt to stop it falling from its throne, but it’s just too high. All melodic singing comes to an abrupt halt. As it hurtles downward, the doves are shrieking and fleeing from the scene. With a crash it lands deflated and sad on my kitchen floor, and I am left watching as a few random feathers float down onto the disheveled mess in front of me.
Sorry if I sounded a bit dramatic, my nerves somehow got the best of me. Which is so silly because souffles are surprisingly easy to make. They’re fluffy, delicious, and incredibly fun, I can’t believe it took me so long to make them in the first place. I also really love seeing them poof up in the oven, such an exciting bake.
Recipe below is from Sugar Rush with very slight changes
Chocolate Souffle with Blackberries
Serving Size: makes four 6-oz ramekins
- Butter, greasing the ramekins
- 3 tablespoons granulated sugar, plus more for the ramekins
- ½ cup fresh blackberries
- 4 ½ ounces bittersweet chocolate (70% cacao) chopped
- 1 ounce unsweetened chocolate, chopped
- 4 large egg whites
- Pinch of cream of tartar
- ⅔ cup whole milk
- 1 tablespoon cornstarch
- 2 large egg yolks
- Confectioners’ sugar for the sprinkling
Preheat the oven to 375 F. Grease four 6-ounce ramekins and coat in granulated sugar, making sure to get rid of any excess sugar. Put 6 or 7 blackberries on the bottoms of each ramekin, and then put them in a roasting pan. (there is going to be lots of multi-tasking so read ahead, and be ready.)
Chop the chocolate and place in a heat proof bowl over a simmering pot of water, stirring until just melted. Remove from heat.
Whisk together egg whites, 1 tablespoon of the granulated sugar, and the cream of tartar into a standing mixer bowl, and turn the speed onto low.
In a saucepan, bring the milk and cornstarch to a boil over medium-low heat, whisking constantly so the milk doesn’t curdle. Remove from heat and stir the hot liquid into the chocolate mixture with a rubber spatula, a little at a time, until fully incorporated. Add the egg yolks and stir until completely smooth.
Increase the mixer to medium-high, and add another tablespoon of granulated sugar. When it gets really frothy, sprinkle in the remaining tablespoon of granulated sugar and whip until they hold soft, fluffy peaks. Add around a quarter of the whites to the chocolate mixture, and stir gently until mixed well. The fluffy egg whites lose their fluff in this first part, but don’t worry it needs to happen to create a smooth texture. Add in the remaining whites and fold gently, until you can’t see any more white streaks.
Pour the batter into the prepared ramekins, and trace a finger around the top of each rim. This will pull the batter away from the rim and help promote an even bake. Pour hot water into the roasting pan, until it is halfway up the sides of the ramekins.
Carefully place into the oven and bake for 20-25 minutes. Don’t open up the oven, but you can turn the light on and watch the magic poof happen. When it is done the tops and sides should look dry, but the inside should still be moist. Carefully take them out of the oven, and then even more carefully take them out of the water bath to dry the outsides of each dish. Sprinkle with lots of powdered sugar, and pretend it’s snowing. Then pick a ramekin to hoard all to yourself and start eating it immediately.
I have conquered my fears! Here is a fluffy delicious souffle that can now come down from it’s pedestal. Is there anything you have ever been afraid to bake??