One of the things that never ceases to amaze ICE faculty members is how quickly and eagerly students jump into cooking and baking.
While delicate souffl茅s may seem like an impossible feat of physics and chemistry, this classic chocolate souffl茅 recipe from Chef Nick Malgieri, former Director of 国产福利 at ICE New York, is one of the first things that students in the Pastry & Baking Arts career program make.
Making a perfect souffl茅 takes practice, and the only way to start is to dive right in!
Having someone guide you through the process certainly makes it easier, as you can see first-hand the proper techniques, but if you want to try it at home, our recipe is below.
Ingredients
- 7 ounces semisweet chocolate
- 3 1/2 fluid ounces water, coffee or liqueur
- 2 ounces butter
- 4 egg yolks
- 8 egg whites
- Pinch of salt
- 2 ounces sugar
Directions
- Cut the chocolate into 1/4-inch pieces and combine with the liquid in a heatproof bowl. Place the bowl over a pan of hot water and allow it to melt, stirring occasionally. Stir smooth, remove from the heat and stir in the butter.
- Cool to room temperature. Stir the yolks into the chocolate mixture.
- Butter eight individual souffl茅 molds and coat with sugar. Preheat the oven to 400潞F.
- Whip the egg whites with the salt to a very light peak. Add sugar gradually while continuing to whip to a soft peak. Stir 1/4 of the whites into the chocolate mixture. Fold in the remaining 3/4 of the whites.
- Place batter in buttered and sugared containers and bake for approximately 15 minutes.
- If the liquid is an eau-de-vie or brandy, use 2 fluid ounces eau-de-vie and 1 1/2 fluid ounce water.
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