Chocolate Soufflé with Orange Cream

Blog post

Make about 8-10 small pots of chocolate soufflé.


1 Tbsp unsalted butter, room temperature
1/4 cup granulated sugar
9 eggs, room temperature
1 1/2 tsp cornstarch
2 Tbsp all-purpose flour + 1 Tbsp
4 Tbsp unsweetened cocoa powder, + 1 Tbsp, + more for dusting
1 1/2 cup milk
scant lemon juice
1 cup confectioners' sugar
zest of 1 orange

Orange Cream
1/3 cup cream cheese, room temperature
1 Tbsp confectioners' sugar
2 Tbsp orange marmalade
1 orange, half of the orange diced segmented, half juiced

Turn oven on 375 degrees.

To make the Soufflé
1. In a small bowl mix 1 Tbsp all-purpose flour with 1 Tbsp unsweetened cocoa powder. Butter the inside of the soufflé dishes and coat with the chocolate flour mixture, shaking out the excess.
2. In a medium bowl whisk the 1/4 cup of granulated sugar with 4 egg yolks. Save the eggs whites as you'll need these later on. Whisk the yolks until they're a pale color, about 2 minutes.
3. Slowly whisk in the cornstarch, all-purpose flour, and cocoa powder. If the mixture starts to get too thick add a little milk. Whisk until combined and smooth.
4. In a medium saucepan, bring the milk to a simmer. Gradually whisk the milk into the chocolate mixture, and then return the mixture to the saucepan.
5. Bring it to a simmer, whisking constantly, until the mixture is thick and smooth, about 2 to 3 minutes. Transfer to a large heat proof bowl and cover with plastic wrap. Press the wrap to the surface so it's pressed right on top of the chocolate. Keep the bowl warm by leaving it sit on top of the stove while you continue.
6. Beat 9 egg whites and a scant of lemon juice with an electric mixer until soft peaks form. This takes about 2 minutes precisely, you may want to set a timer to ensure you don't over beat.
7. Slowly add the confectioners' sugar to the stiffened egg whites and continue to beat until the whites form stiff, glossy peaks, about 1 1/2  minutes. Remove wrap from the chocolate mixture and fold in 1/4 of the egg whites until smooth.
7. Using a rubber spatula, gently fold in the orange zest and remaining egg whites into the chocolate mixture. Lightly blend (do not stir quickly) until no streaks remain, the batter should still be light and fluffy.
8. Pour the mixture into the soufflé dish and lightly tap the bottom to settle. Level off the top with a small knife. Run the tip of your thumb around the inner edge, creating a shallow indentation. This will allow the soufflé to rise straight up as it bakes with a smooth top.
9. Bake for 35 minutes.
10. Once it's cooled, about 30 minutes, lightly dust with the cocoa powder.

To make the orange cream
1. In a medium bowl, combine the cream cheese, confectioners' sugar, and the marmalade. Stir in the diced oranges and juice. Adjust to your tastes.

Recipe inspired by Daniel Boulud.


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