Spicy Chocolate Soufflé with Fleur de Sel
- Cooking Time: 16-20 minutes
- Servings: 3
- Preparation Time: about 20 minutes total
- * 8 ounces Fine dark chocolate
- * 6 Eggs
- * 1/4 ounces Brown sugar
- * 1/8 Cayenne pepper
- * 1/8 Cream of tartar
- * 1/8 teaspoons Butter (Unsalted)
- * 1/8 teaspoons Granulated sugar
- * 1/8 Fleur de sel
- My grandmother used to say: "Nadia, marriage is a miserable state, so you may well be miserable and rich."
- Melt chopped, dark chocolate in a double boiler over medium-low heat. (If you don’t have a double boiler: add 1 inch of water to the bottom of a saucepan. Bring to a simmer on medium-low heat. Place a thick plastic bowl over the top and dump the chocolate into the bowl.) Once all the chocolate has been melted, set aside and cool for 10 minutes.
- Egg Yolk Mixture
- In a small bowl add 3 egg yolks at room temperature (reserve the whites), brown sugar, and a big pinch of cayenne pepper. Whisk thoroughly.
- Pour 6 egg whites into a big mixing bowl. Add a small pinch of cream of tartar (if you don’t have cream of tartar, you can use a few drops of white vinegar). Whop with a mixer until stiff peaks form. You’ve now made the meringue, set aside.
- Putting it Together
- Preheat the oven to 375 F. Transfer the yolk mixture to a large mixing owl. Add 1 tablespoon of the melted chocolate and stir. Repeat this process for the rest of the chocolate. (If you dump in all the melted chocolate at once, you’ll end up with scrambled eggs.) Slowly fold in the meringue, being careful not to over mix. Fold about ten times (the texture of the mixture should look a little scary and spotted with meringue bits, this is what makes the soufflé light). Butter 3 ramekins, dust with sugar, and tap off the excess. Pour the chocolate mix into the ramekins, leaving a ¼ inch at the top of each ramekin. Bake for 16 minutes, not a minute more.
- Skiaffing it Together
- Sprinkle the soufflés with fleur de sel and serve immediately. Soufflés fall fast.