Zees Wine Bar & Grill’s Chocolate Soufflé
Continue reading Zees Wine Bar & Grill’s Chocolate Soufflé
Embrace Festive Flavours
Indulge in the airy perfection of Executive Chef Trevor Gleave’s chocolate soufflé, a timeless Valentine’s Day dessert.
This elegant creation boasts a light and fluffy texture, with a rich, decadent chocolate center that melts in your mouth. Each bite is a symphony of flavors, making it the perfect way to end a romantic meal.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients
Serves 4 people
Ingredients:
2 tsp Melted butter, or as needed
4 tbsp White sugar
4 oz 70% Dark chocolate, broken into pieces
2 tbsp Butter
2 tbsp All purpose flour
9 tbsp cold milk (3.5% homogenized preferred)
1 pinch Salt
1 pinch Cayenne pepper
2 large Egg yolks
4 large Egg whites
1 pinch Cream of tartar
2 tbsp White sugar, divided
Method
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Brush the bottom and sides (right up to the rim) of four 5 ounce ramekins lightly with 1 teaspoon of melted butter. Add 1 tablespoon of white sugar to each ramekin; rotate until sugar coats all surfaces, then tip to pour off extra sugar.
- Pour 3 cups of hot water into a pot set over low heat. Place chocolate pieces in a metal mixing bowl; place the bowl over the pot of water until chocolate melts; do not let the water simmer or boil.
- Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
- Transfer milk mixture to the bowl with melted chocolate. Add salt and cayenne pepper and mix until thoroughly combined. Add egg yolk and mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Whisk egg whites and cream of tartar in a mixing bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mix.
- Whisk in 1/3 of the sugar for 15 seconds. Repeat two more times to whisk in remaining sugar. Continue to whisk until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
- Transfer a little less than half of the egg white mixture to the chocolate mixture; mix until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide between the prepared ramekins and place on the lined baking sheet.
- Bake in pre heated oven until soufflés are puffed and have risen above the top of the rims, 12 to 15 minutes.