Sunken Chocolate Souffle Recipe #50429
In the UK there is a television program where amateur chefs cook their best recipes, it is called Master Chef and it is a contest. This recipe is from a 1994 program and I wrote it down whilst watching it. Made this many times and is always successful. This is a dark and moist/squidgey chocolate dessert. You must use a really good quality chocolate for this, meaning that it is high in cacao solids approx 75 % it is very rich so serve small portions. Besides the creme fraiche the souffle was served with a mix of berry fruits mixed with a few tablespoons of brandy and some sugar, this mix was left to marinate for a few hours. It freezes well for up to 1 month and can be made 2 days in advance. You can use a different liqueur like Amaretto or go for a brandy or Armagnac, whatever you choose use the same to flavor the creme fraiche. Sorry, this time I did not convert the amounts and you will have to weigh the ingredients.
by Pets'R'us
1¼ hours | 40 min prep
SERVES 8 -10
- 8 ounces dark chocolate or unsweetened chocolate squares, broken in pieces
- 4 ounces butter
- 4 large eggs, at room temperature separated
- 4 ounces caster sugar or fine sugar
- 1 tablespoon orange Grand Marnier
- 150 ml creme fraiche, you can substitute whipped cream if you want
- 1 tablespoon orange Grand Marnier
- Preheat oven to 325 degrees F.
- Grease and line an 8-inch spring form pan with non-stick baking paper.
- Melt the chocolate with the butter over a pan of hot, not boiling, water, then mix in the liqueur and set aside.
- Beat the egg yolks and the sugar until pale and creamy, approx 5/6 minutes, mix this with the melted chocolate mixture.
- In a very clean bowl, with very clean beaters, beat the egg whites until the they form soft peaks, not stiff dry peaks, start your mixer beating slow and gradually speed it up.
- Add a few tablespoons egg white to the chocolate mix, folding it in carefully to lighten the mixture first before you fold in the rest.
- Put this in the prepared tin and bake for approx 30 minutes, use your own judgment and give it a few minutes more if you think it needs it because every oven is different, there is a good chance you will see some cracks in the top appearing, do not worry.
- Take it out of the oven, it should be well risen by now, the center should feel springy to the touch.
- Let it cool completely in the tin, and yes, you will see your creation sink, and sink!
- Take out of the tin, if you prefer leave the bottom and only remove the outer ring of the springform tin, peel off the paper, cover and chill until needed.
- Mix the crème fraiche with the liqueur, chill until needed (Remove from the fridge 30 minutes before serving).
- To serve: cut in wedges, serve dusted with cacao or icing/powdered sugar, some of the berry mix (if using) and the crème fraiche.
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5 stars