Chocolate souffle using Neilsen vanilla bean paste.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with FOH.
Souffle
INGREDIENTS
- 1/4 cup Sugar, plus more for baking dish
- 8 oz. Semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
- 1 tsp. Nielson Massey Vanilla bean paste
- 3 ea. Large egg yolks, lightly beaten, plus 4 ea. large egg whites
- 1/4 tsp. Cream of tartar
- Unsalted butter (room temperature) for baking dish or ramekins
METHOD
- Preheat oven to 375 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish or small ramekins. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large metal bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish or ramekins, taking care not to get batter on top edge of dish; smooth top.
- Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) If baking in serve immediately.
