ScarlettHot Chocolate Rum Soufflé with Chocolate Sauce
October 16th 2008 06:51
Hot Chocolate Rum Soufflé with Chocolate Sauce
About Hot Chocolate Rum Soufflé with Chocolate Sauce
This is very light and chocolatey, and made even more wonderful by the addition of cream. It is also reasonably well behaved and though it may shrink a little it won’t collapse. It’s much better to serve pouring cream with this rather whipped cream. It’s important to use chocolate with a 50-55% cocoa solids content for this recipe, as chocolate with a higher cocoa solids content will make the soufflé too bitter.
INGREDIENTS
For the soufflé
110 gm / 4 oz dark chocolate with 50-55% cocoa solids
2 tablespoons rum
2 tablespoons double cream
4 large egg yolks
6 large egg whites
a little melted butter for greasing
a little caster sugar for dusting
For the sauce
75 gm / 3 oz dark chocolate with 50-55% cocoa solids
4 tablespoons double cream
To serve
275 ml / 10 fl oz double cream
a little icing sugar for dusting
1. Preheat the oven to 200ºC / 400ºF.
2. Pop the baking tray into the oven to pre-heat.
3. Break the chocolate into a heatproof mixing bowl.
4. Add the rum and cream.
5. Place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water.
6. Leave until the chocolate is just soft, which will take about 6 minutes.
7. Remove from the heat and beat with a wooden spoon until it’s smooth and glossy. Allow to cool.
8. In the meantime, brush a 850 ml / 1½ pint soufflé dish with melted butter and dust with caster sugar.
9. In a small bowl, whisk the egg yolks thoroughly and stir them into the chocolate mixture.
10. In another large, grease-free bowl - and making sure the beaters of your electric hand whisk are clean and dry – whisk the egg whites until they form stiff peaks.
11. Using a metal spoon, mix a quarter of the egg white into the chocolate mixture to loosen it and then fold in the rest gently and carefully.
12. Pour the whole lot into the soufflé dish and bake on the baking tray for about 20 minutes, or until the soufflé is puffy and springy to the touch.
13. Meanwhile, make the chocolate sauce. Break the chocolate into another heatproof mixing bowl.
14. Add the cream.
15. Place the bowl over a pan of barely simmering water, once again making sure the base of the bowl doesn’t touch the water.
16. After about 6 minutes, remove from the heat and beat it with a wooden spoon until smooth.
17. Pour the sauce into a small jug and keep warm.
18. Serve the soufflé straight from the oven, dusted with the icing sugar. Hand around the chocolate sauce and cream separately.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **
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