Brown Butter Chocolate Soufflé Fit for a Crowd recipe

Step 1

Chill the soufflé dish. In a small skillet over medium-high heat, cook ½ cup (1 stick) unsalted butter, tossing occasionally, until foamy and then brown, about 4 minutes. Pour into a small heatproof bowl and refrigerate until spreadable, about 20 minutes (butter should be opaque but still soft enough to spread).

step 2

Brush the bottom and sides of the soufflé dish with all of the butter (it looks like a lot), going down to the top edges. Sprinkle bottom and sides with ¼ cup (56g) superfine sugar and tilt bowl to coat in an even layer; tap off excess. Refrigerate until ready to use.

step 3

Place a rack in the center of the oven and preheat to 475°. Place 3.5 ounces. Dark chocolate (70% cocoa), chopped, in a medium-heatproof bowl. Heat ½ cup heavy cream in a small saucepan over medium-high heat, stirring occasionally, until steaming, about 2 minutes. Pour the cream over the chocolate and let sit, stirring occasionally with a rubber spatula, until chocolate is melted and mixture is smooth and slightly cooled, about 5 minutes. Add 3 large room temperature egg yolks one at a time, beating between additions until smooth.

step 4

Whisk together ½ cup (50 g) Dutch-method cocoa powder, 1 tbsp. dark rum (if using), ½ tsp. Diamond Crystal or ¼ tsp. In a measuring glass, add Morton Kosher Salt and ½ cup hot water until combined. Pour the cocoa mixture into the chocolate mixture and stir.

step 5

Using an electric mixer on medium-high speed, beat 3 large room temperature egg whites, ¼ tsp. In a large bowl, beat cream of tartar and ⅓ cup (75 g) superfine sugar until glossy and stiff peaks form, 5–7 minutes.

step 6

Gently fold the chocolate mixture into the egg whites until just combined. Pour into the prepared soufflé dish and distribute about 1 tbsp evenly. Finest sugar over it.

step 7

Bake the soufflé until puffy and slightly darkened on top, setting with a slight wobble in the center when gently shaking, 25-30 minutes.

step 8

To serve, dust the soufflé with icing sugar and arrange on plates. Drizzle with cream.