Chocolate “Scuffles”


My heart is beating fast as I type this.  In the oven with about nine minutes left, are six chocolate souffles – just waiting to rise or flop.  I consider myself a pretty adventurous cook.  I like trying new recipes and adventuring with new ingredients, but souffles have been the one item I’ve been too scared to try making until now.  There’s something about souffles that intimidate the heck out of me.

Often, friends who don’t cook much will admire my skills in the kitchen, but the way I see it – cooking is like a science lab.  Follow the directions and no one will get hurt.  Of course there’s creativity in coming up with new ingredient combinations too, but generally, I don’t see cooking as a “hard” thing to do.  Except for souffles.

The other night at dinner, my cousin Katie was looking at the dessert menu.  “What’s a chocolate scuffle?” she asked.  ”A chocolate scuffle?  What are you talking about,” we wondered.  Peeking over her shoulder, there it was – “chocolate scuffles” or to the more careful eye “chocolate souffles.”  We were laughing over it all the way home, and I just knew, with an event that silly to share, I had to face my fears and blog about it.  Oops – there’s the timer – wish me luck!

… katie was almost as nervous as I was…

katie was nervous

… TADA!!!!

 

Hooray!  These beauties rose perfectly and are melt-in-your-mouth good.

(Katie agrees)

mmmm good....

Here – I present to you fine ladies and gentlemen – chocolate scuffles!

PS  Any suggestions as to what to do with to left over egg yolks?

PPS  What recipes have you been too scared to try?  Which ones have you tried and confronted your fears with?

Chocolate “Scuffles”:

  • 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
  • 1/2 teaspoon fresh lemon juice
  • Confectioners’ sugar for garnish

1)  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.)

2)  Set an oven rack in lower third of the oven and preheat to 400 degrees F.

3)  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.

4)  Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

5)  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. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

6)  Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. 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.)

7)  Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.

original recipe

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