François Payards Chocolate Upside Down Soufflés Recipes
FRANçOIS PAYARD'S CHOCOLATE UPSIDE-DOWN SOUFFLéS
Steps:
- Preheat oven to 375 degrees. Butter 8 4-ounce soufflé cups or ceramic ramekins and dust them with enough sugar to completely coat bottoms and sides.
- Melt 1 1/2 sticks butter over medium heat. Remove from heat and add the chocolate pieces. Stir with a whisk until the chocolate is melted and smooth. Set aside.
- Beat the egg yolks at medium speed with a mixer, gradually adding 1/3 cup sugar. Beat until thick and pale yellow, about 5 or 6 minutes. Pour in the butter and chocolate mixture and mix at low speed just until blended, making sure the chocolate mixture is well incorporated.
- Beat the egg whites in a separate bowl until foamy and add the lemon juice. Continue beating until soft peaks form. Add the remaining tablespoon of sugar and beat until peaks are stiff and shiny. Stir 1/4 of the egg whites into the chocolate mixture. Gently fold in the rest and spoon into prepared cups. Set the cups in a baking pan.
- Place the pan in the oven and pour in boiling water until it reaches 1 inch up the sides of the cups. Bake 10 to 15 minutes or until the top is firm and a knife inserted near the center comes out almost clean. Remove the pan from the oven and the cups from the pan. Let soufflés sit for 2 minutes.
- Turn the cups upside down onto individual dessert plates and unmold soufflés. Top with whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 43 milligrams, Sugar 10 grams, TransFat 1 gram
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- Preheat the oven to 375°. In a large bowl, whisk the egg yolks briefly. Gradually add 3 tablespoons of the sugar and the flour, whisking until light and fluffy.
- In a small saucepan, melt the butter over low heat. Remove from the heat, add the chocolate and stir until completely melted. Let cool to room temperature. Stir the chocolate into the egg mixture.
- Butter six 1/2-cup ramekins and coat them with sugar. In a large bowl, beat the egg whites with the lemon juice until soft peaks form. Add the remaining 1/2 tablespoon sugar and beat until firm and glossy. Using a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until just blended, with a few streaks of white remaining.
- Carefully spoon the mixture into the ramekins, filling them three-quarters full. Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 10 minutes, or until the soufflés have risen nicely and are just slightly wobbly in the center.
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