Brown Butter Chocolate Soufflé Fit for a Crowd recipe
- March 16, 2023
- No Comment
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).
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.
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.
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.
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.
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.
Bake the soufflé until puffy and slightly darkened on top, setting with a slight wobble in the center when gently shaking, 25-30 minutes.
To serve, dust the soufflé with icing sugar and arrange on plates. Drizzle with cream.