Next up is Cinnamon Chocolate Soufflés
The posting date is: Sunday, 13 April.
Cinnamon Chocolate Soufflés
1 1/2 teaspoons cinnamon, divided
1/4 cup plus 1 tablespoon granulated sugar, divided
5 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
3 tablespoons unsalted butter
3 large egg yolks, plus 4 large egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Confectioners’ sugar for dusting
Whiskey Whipped Cream (optional, page 86)
Baked Note: Our soufflés probably don’t need a big helping of whipped cream—it’s a bit like adding another scoop of ice cream to a fully loaded banana split—but we would be remiss not to recommend our Whiskey Whipped Cream on page 000 should you decide to go that route. If you are going to have an accompaniment, it might as well be full of whiskey.
Preheat the oven to 400 degrees F and position the rack in the center. Lightly butter the bottom and sides of four 6-ounce ramekins. Mix together 1 teaspoon of the cinnamon and 1 tablespoon of the granulated sugar, dust the ramekins with the cinnamon sugar mixture, and knock out the excess cinnamon sugar. Place the ramekins on a baking sheet.
Place the chocolate and butter in the bowl of a double boiler over medium heat and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat and whisk in the remaining 1/2 teaspoon of cinnamon. Transfer the chocolate mixture to a large bowl and whisk in the egg yolks, one at a time, until blended. Set aside.
In the bowl of a standing mixer fitted with the whisk attachment (or, if you are feeling strong, you can certainly do this without the aid of a machine—you will just need a whisk and bowl and a ready arm), whisk the egg whites on high speed for 1 minute. Sprinkle the cream of tartar and salt over the whites and continue whisking on high speed until the egg whites are foamy. Continue whisking while streaming in the remaining 1/4 cup of sugar, then the vanilla. Whisk until stiff peaks form.
Gently fold one-quarter of the stiff egg white mixture into the chocolate mixture until almost combined. The chocolate mixture will begin to lighten. Fold another quarter of the egg white mixture into the chocolate mixture until nearly combined. Finally, add the remaining egg white mixture to the chocolate mixture and fold gently until completely combined.
Divide the soufflé mixture equally among the ramekins, then run your thumb around the edge of each ramekin (this will help provide an even rise). Place the baking sheet in the oven, immediately reduce the oven temperature to 375 degrees F, and bake for 8 minutes. Soufflés are generally finished baking after rising 1 1/2 to 2 inches; the centers should still be jiggly while the perimeter should be almost set. If the soufflés are not done baking after 8 minutes, continue baking, checking them in 2-minute intervals. Remove the baking sheet from the oven, transfer the ramekins to a serving plate, sift confectioners’ sugar over the tops of the soufflés, and serve immediately. Alternatively, garnish the tops with a dollop of Whiskey Whipped Cream.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.