Prep 30 mins
Cook 19 mins
Chef Craig Shelton shared this recipe in a cookbook called "Cooking for a Cure 2000." The Ryland Inn is one of NJ's top restaurants (Zagat 2005/06 rated it top for food). http://www.rylandinn.com/ Just thought I'd share. I haven't made it so I'll guess the time for preparation. Enjoy!
- 10 1⁄2 ounces bittersweet chocolate, best quality, imported
- 5 ounces sweet butter
- 5 ounces granulated sugar
- 6 ounces egg yolks
- 10 ounces egg whites, cleanly separated with no traces of yolk
- 8 1⁄2 ounces semisweet chocolate, best quality, broken into pieces
- 1 pinch cream of tartar
- 1 bunch mint leaf (to garnish)
- Prepare souffle cups or ring molds (10) by spraying with vegetable oil spray.
- If using cups, use a teaspoons of granulated sugar in each cup and tap lightly, turning to coat bottom and sides.
- Melt bittersweet chocolate and add butter into melted chocolate, stir over low heat until butter is melted.
- Place yolks and sugar in bowl of electric mixer, beat on high speed until thick and light in color.
- Temper into chocolate and butter mixture.
- Preheat oven to 400 degrees.
- In a clean, dry separate bowl, completely free of all traces of grease or fat, beat egg whites with of pinch of cream of tarter until frothy, increase mixer to high speed and beat without stopping until shiny and able to hold soft peaks.
- Fold whites into chocolate/yolk mixture, in 3 additions, 1/3 at a time.
- Transfer mixture into large pastry bag fitted with plain tip and pipe into prepared ring molds or cups.
- Melt semisweet chocolate. Pipe about 1 teaspoon in the center of each souffle.
- Bake for 12 minutes in center of oven. Remove, cool and let rest, if baking ahead.
- To finish, bake an additonal 7 minutes at 400 degrees.
- Total baking time is 19 minutes.
- Serve with an assortment of ice cream and chocolate sorbet, garnish with chocolate sauce and a aprig of mint.