Professor Butter Beard’s Dark Chocolate Souffles
4-6 Mini Souffles
About a Tbsp or two of unsalted butter to grease the ramekins
1 ½ cups whole milk
2 tsp espresso powder
4 large eggs, separated
1 cup granulated sugar (1/3 cup for chocolate and 2/3 cup for meringue)
5 Tbsp dark cocoa (plus more for dusting the ramekins)
2 ½ Tbsp all-purpose flour
2 Tbsp cornstarch
¼ tsp fine sea salt
½ tsp cinnamon
¼ tsp cream of tartar
1) Heat your oven to 400 degrees.
2) Lightly butter 4-6 ramekins and dust the insides of each with dark cocoa.
3) In a medium saucepan, whisk together the whole milk and the espresso powder. Heat gently until almost to a simmer.
4) In a medium glass bowl, whisk together the egg yolks and 1/3 cup of the granulated sugar into a paste. Add the 5 Tbsp dark cocoa, flour, cornstarch, cinnamon, sea salt and cinnamon and whisk to combine.
5) Temper the warm milk into the chocolate mix. Return to the pan and cook over a low heat, gently whisking all the time, until the mixture thickens. Remove from the heat, pour back into the glass bowl and cover the surface with plastic wrap to cool slightly while you make the meringue.
6) In the bowl of a standing mixer, whisk the egg whites into a foam. Add a pinch of sea salt and the cream of tartar. Turn the mixer to high and whisk into soft peaks. Slowly add the remaining 2/3 cup granulated sugar until you have a stiff glossy meringue.
7) Fold 1/3 of the meringue into the chocolate mixture to lighten. Then gently fold the remaining meringue into the mixture until no white streaks remain. Divide the mixture evenly in the prepared ramekins and wipe the top of the ramekins clean.
8) Bake in the center of the oven for 15-17 minutes until fully risen. When you remove them from the oven, dust the tops lightly with a bit of dark cocoa or confectionary’s sugar. Serve immediately.
