Chef Rassallat's signature chocolate soufflé
This was published in the Monterey County Herald on Wednesday, November 25, 2009. We cut it in half. Ran out of ramekins, so we used mugs. It was yummy...
- 1200 grams fresh egg whites (about 38 eggs)
- 300 grams powdered sugar
- 500 grams extra bitter chocolate, 61 percent (make it good)
- Brush soufflé ramekins with soft butter and granulated sugar.
- Put fresh egg whites in microwave for 1 minute.
- Beat egg whites and powered sugar in a mixer to make meringue.
- Add the melted chocolate (from a double boiler) to the meringue on first speed, then put on third speed for 10 seconds.
- Gently scrape the sides of the bowl, dump into ramekins. (Chef Rassallat says use a piping bag.)
- Bake the soufflé at 350 degrees for 13 minutes.
To serve, dust each souffle with powdered sugar, drizzle with tonka chocolate sauce (see below), and add a dollop of chantilly creme).
Tonka sauce (Makes 4 cups)
- 2 cups unsweetened cocoa powder
- 2 cups white sugar
- 2 1/2 cups water
- 1 1/2 vanilla beans
- 2 cinnamon sticks
- 3 cardamon pods
In a medium saucepan over medium heat, combine everything except the cocoa powder and boil.
- Add cocoa powder and bring back to a boil for 1 minute.
- Let sit 20 minutes off heat, then serve.
Chantilly creme (makes 2 cups)
- 2 cups heavy cream
- 50 grams powdered sugar
- 1 vanilla bean..
Wisk it all together and serve.