Eggs+-+Mary

[|Original Recipe]

** Chocolate Souffles **

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http://www.google.com/imgres?imgurl=http://www.acefitness.org/healthyrecipes/images/large/DS6403.JPG&imgrefurl=http://www.acefitness.org/healthyrecipes/1652/chocolate-souffl%25C3%25A9&usg=__-Zpd-hbi5ZiFGAL1dYDt-XDoRto=&h=300&w=300&sz=22&hl=en&start=0&zoom=1&tbnid=IuTIuXRgptQ56M:&tbnh=124&tbnw=124&ei=Aj2TTcCjJ8Hf0gGY1r3NBw&prev=/images%3Fq%3Dchocolate%2Bsouffle%26um%3D1%26hl%3Den%26sa%3DN%26biw%3D1111%26bih%3D709%26tbs%3Disch:10%2C235&um=1&itbs=1&iact=hc&vpx=118&vpy=145&dur=1746&hovh=225&hovw=225&tx=162&ty=148&oei=Aj2TTcCjJ8Hf0gGY1r3NBw&page=1&ndsp=24&ved=1t:429,r:12,s:0&biw=1111&bih=709 ====== =From Food Network Kitchens= ** Prep Time: ** 30 min ** Inactive Prep Time: ** -- ** Cook Time: ** 20 min ( Should take more like 35-40 minutes depending on your oven. Take out when no longer has a giggle in the middle.) ** Level: ** Intermediate ** Serves: ** 6 individual servings

** Ingredients ** • 7 ounces finely chopped bittersweet or semisweet [|chocolate] • 4 tablespoons unsalted butter, plus for preparing the molds • 1 1/2 teaspoons pure [|vanilla extract] • 3 large egg yolks • 3 tablespoons warm water • 1/2 cup sugar, plus 2 tablespoons • 8 large egg whites, room temperature (When whipped should be 6-8 times the original size in bowl) • 1/2 teaspoon fresh [|lemon] juice (Or some recipes you could use cream of tartar) • Confectioners' sugar for [|garnish] ** Directions ** Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.) This is so that the souffle does not stick to the sides and can rise properly. Set an oven rack in lower third of the oven and preheat to 400 degrees F.  Put the chocolate and butter in a medium heatproof bowl. Bring a [|saucepan] filled with an inch or so of water to a very slow [|simmer] ; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside. (This is a double broiler technique where it melts the chocolate slowly and at an even tempurature so that it doesnt burn, but you could also microwave this mixture and keep checking after 30 second increments until melted.) Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until [|frothy] .(use room temperature eggs for the best smooth yoke results.) Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (make sure chocolate mixture has cooled completely before adding egg yokes or you risk the chance of them scrambling) (Rinse the bowl well, if using for beating the egg whites.) Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing [|mixer], or large non-reactive bowl, add the lemon juice. ( Lemon juice is an acid which will decrease the pH, which allows the whites to be whipped into a more stable foam. This is because acid and whipping motion denatures the egg protein allowing it to trap air more easily and therefore whip into a better stiffer foam.) Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. (Do this gradually because if added all at once it is harder for the eggs to foam up because the sugar competes for water in the eggs and traps water instead of air to make it non-foamy) Beat until the whites hold a stiff but not dry peak. (They should be 6 -8 times the volume they were orginally. Stiff peaks means that when you pick your mixing padle out of the mixture your peaks will stand up straight and not fold over on themselves. WARNING: If you over beat you could creat dry peaks which is when the egg whites do not stand up and apear to be broken with excess water at the bottom of the bowl, this is not good!) Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. (Use the folding technique so you do not crush the air in the egg whites, it will create a lighter product and the eggs can leaven more easily in the oven.) Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. Level off the surface with a straight edge, scraping any excess mixture back into the bowl. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, (DO NOT open oven door when cooking, this action could cause the souffle to drop and not rise. ) and the tops are touched with brown, about 18 to 20 minutes. (More like 35 for a more stiff cooked through souffle) ( Baking is a dry heat preparation of eggs. The eggs when baked will coagulate and act as a binder to the souffle, allowing it to rise and set up.) Remove from oven, [|dust] with confectioners' sugar and serve immediately. (Serve immediately because if not the souffle has a tendency to sink, and it doesnt look as appealing.) Copyright 2007 Television Food Network, G.P. All rights reserved

This is a variation on this recipe performed by "The Minimalist" media type="youtube" key="0aS0N0vF8QA" height="390" width="640" http://www.youtube.com/watch?v=0aS0N0vF8QA&feature=related

