Directions
How many chocolate soufflés have you eaten in your life?
20, 50, 100?
But how many of these unique sweets, soft like a cloud but sumptuous and elegant like an angel’s wing, have bewitched you? Do you still remember them?
We are here to make the perfect chocolate soufflé, an ancient dessert invented by the virtuoso Vincent de la Chapelle in 1700, but which only the brilliant mind of Marie Antoine Carème could transform into art.
And among all the tests we did, the most successful recipe was flavored with Aurum, an Abruzzo liqueur similar to triple sec, but slightly more intense and sweet, perfect for enhancing the taste of chocolate with those splendid nuances of burnt orange.
But even the classic rum or cognac is more than adequate to make an excellent chocolate soufflé.
If you want to overdo it and have a few euros left over, try a great rum like the Rum Zacapa Centenario Solera Gran Reserva Edicion Negra with a smoky and intense taste.
Ingredients and doses for making chocolate soufflé
4 servings
- 120 grams of starch flour
- 140 grams of dark chocolate
- 70 grams of butter
- 5 dl of milk
- 6 eggs
- 180 grams of sugar
- 3 cl of dark rum or cognac or triple sec
How to make chocolate soufflé
Take the molds and grease them with a piece of butter, then veil with a sprinkling of sugar.
Be kind to the chocolate and melt it in a double boiler with 1 teaspoon of butter and the rum/liqueur. Let it cool a little bit.
Break the eggs and set the egg whites aside, then carefully mix the egg yolks with the sugar, working them with a whisk until the mixture is bubbly.
Add the chocolate and mix.
Turn on the oven, setting the temperature to 180 ° C.
Beat the egg whites with a pinch of salt, then add them to the egg and chocolate mixture, stirring gently, always in the same direction.
This is the most crucial moment: do not deflate them; otherwise, the soufflés will not grow properly.
Pour the mixture into the casseroles, carefully filling them only up to 3/4. Our little ones must grow!
Place in the oven and cook for 15-20 minutes. A good rule of thumb is that it should double in volume, so check with your eyes.
Take the soufflé out of the oven, sprinkle it with powdered sugar, and serve one of the best desserts you have ever prepared.
Feel free to enrich your delicious chocolate souffle with a scoop of ice cream, a dollop of whipped cream, custard, or melted chocolate.
Which wine to pair with dark chocolate soufflé
Dark chocolate presents a considerable challenge for every wine. Choose an alcoholic, structured, spicy, and robust wine: the Sagrantino di Montefalco passito from the Fongoli winery. Also worth trying with fortified wines and spirits, excellent for taming chocolate: sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados.
If you want to combine a cocktail, unleash the alcoholic determination of the Black Russian.
If you want to combine a distillate, the peaty charm of 16-year-old Lagavulin is what it takes to enhance the bitterness of dark chocolate.
