Chocolate soufflé is quite easy to make, very rich and the orange sauce with it is to die for. You only need a small sliver as it is like eating a chocolate bar.
Ingredients
2 sticks (1 cup) unsalted butter cut into pieces
9 oz fine quality bittersweet chocolate (chopped)
6 large eggs, separated
1/3 cup plus ½ cup superfine granulated sugar (I just use normal sugar)
3 Navel or Valencia oranges
Directions
1. Put a small roasting pan filled halfway with hot water in the bottom third of
oven to provide moisture during baking. Preheat oven to 325˚ F.
2. Butter a 10-in spring-form pan and line the bottom with a round of parchment or wax paper. Butter paper.
3. Melt butter and chocolate together in a heavy saucepan over low heat,
stirring, and then remove from heat.
4. Beat together egg yolks, 1/3 cup sugar and ½ tsp salt in a large bowl with an electric mixer until thick and pale and ribbons form when the beater is lifted, about 6 minutes.
5. Beat egg whites at medium speed with cleaned beaters in another bowl until they just hold soft peaks.
6. Gradually add ½ cup sugar, beating until whites just hold stiff peaks.
7. Stir warm chocolate into yolk mixture until well combined.
8. Stir one fourth of egg whites into chocolate mixture to lighten, and then fold in remaining egg whites gently but thoroughly.
9. Pour batter into spring-form pan and bake in middle of oven (DO NOT place spring-form pan in pan of hot water) until a tester inserted in the centre comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of the cake as it bakes).
10. Transfer to a rack and cool 10 minutes (cake will
"deflate" as it cools).
11. Run a thin knife carefully around the edge of cake and then remove sides of spring-form pan.
12. Cool cake on bottom of pan 30 minutes, then invert onto a rack.
13. Remove bottom of pan, then carefully peel off parchment.
14. Invert cake onto a serving plate.
Directions to make sauce while cake bakes
1. Remove zest from 2 oranges and trim any white pith from zest.
2. Cut zest into enough very thin strips to measure ¼ cup.
3. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup of juice.
4. Cook remaining sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook stirring occasionally with a fork until sugar is melted into a deep golden caramel.
5. Add zest and cook stirring until fragrant - about 15 seconds.
6. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously).
7. Cook over moderate low heat, stirring until caramel is dissolved, then cool sauce.
Serve cake with orange sauce.
Comments
Post a Comment