Chocolate Chestnut Souffle

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* Exported from MasterCook *

 

Chocolate Chestnut Soufflé

 

Recipe By :Slow Cooker Cooking, Lora

Brody

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

1 cup granulated sugar PLUS 1 tablespoon

1/2 cup whole milk

1 tablespoon instant or quick-mixing flour such as

Wondra

4 ounces bittersweet chocolate -- chopped

4 ounces unsweetened chocolate -- chopped

4 extra large eggs -- separated, at room temperature

1/2 cup chestnuts from Candied Chestnuts in Syrup

(pg 20) -- crumbed

1/2 cup syrup from Candied Chestnuts in Syrup (pg

20)

1/4 cup rum

 

This is not a high-rising soufflé, but it might rise 1 inch beyond the top of

the soufflé dish. If you are planning to bake the soufflé immediately, preheat

the oven to 400ºF with the rack positioned so that the risen soufflé will not

hit the top of the oven. If you are not baking the soufflé now, make room in

the coldest part of your refrigerator for the soufflé dish.

 

Soften 1 tablespoon of the butter and generously coat the interior of an 8-inch

soufflé dish that is 2 1/2 inches high with a 6-cup capacity. Sprinkle with

interior with 1 tablespoon of sugar and set aside.

 

In a medium saucepan set over medium heat, combine 3/4 cup of the sugar with the

milk. Bring the mixture to a rolling bowl and whisk in the flour. Cook for 1

minute more. Remove the saucepan from the heat and stir in the

bittersweet and unsweetened chocolate, and then whisk gently until the mixture

is smooth. Whisk in the remaining 1 tablespoon of butter and then whisk in the

egg yolks, one at a time, until completely blended.

 

In a clean bowl, using an electric mixer with clean beaters, beat the egg whites

with the remaining 1/4 cup sugar until stiff, but not dry. Stir a large

spoonful of whites in the chocolate mixture to lighted it and then fold the

chocolate mixture into the whites with a large rubber spatula, trying not to

deflate the whites, until there are just a few streaks of white remaining.

Spoon half the mixture into the prepared soufflé dish. Sprinkle with the

chestnuts. Add the remaining egg and chocolate mixture. (At this point the

soufflé can be baked or it can be covered with plastic wrap and refrigerated for

up to 4 hours.)

 

Bake the soufflé for 20 minutes at 400ºF, and then reduce the oven temperature

to 350ºF and bake for an additional 5 to 10 minutes. The soufflé will not rise

dramatically, but the top should be very crusty and the soufflé should be firm

and not wiggle much when the dish is shaken.

 

While the soufflé is baking, combine the chestnut syrup and rum in a small

saucepan and cook over low heat until it barely simmers. Continue cooking for 1

minute and remove from the heat.

 

Remove the soufflé from the oven. Use two large spoons to gently make an

opening in the center. Pour in the warm syrup and serve immediately.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 463 Calories; 43g Fat (75.9% calories

from fat); 12g Protein; 18g Carbohydrate; 9g Dietary Fiber; 207mg Cholesterol;

79mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 8 Fat.

 

NOTES : Making a hot soufflé used to mean stopping everything while you whipped

it

up at the last minute, and then holding up dinner while it cooked. You can

make this soufflé up to 4 hours ahead to the point where it can be baked,

and place it in the refrigerator. Pop it in the oven in the middle of the

main course.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0