Tuesday, April 2, 2013

Samuel Smith’s: Organic Chocolate Stout Soufflé

I would like to thank Craig at Merchant du Vin for the Stout it was amazing!!!
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

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3 ounces bittersweet chocolate (chopped fine)
1/2 cup unsweetened cocoa powder
3/4 cup plus 1/4 cup sugar
1 (22 oz.) Samuel Smith Organic Chocolate Stout

2 egg yolks (organic)
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites (at room temperature)
1/2 teaspoon cream of tartar

6 (1/2-ounce) pieces dark chocolate
2 to 3 teaspoons powdered sugar
6 fresh raspberries or strawberries

Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F.

In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
Whisk in 1/2 cup boiling Organic Chocolate Stout.
When chocolate is completely melted, whisk in egg yolks and vanilla.
Stir in the flour and set aside.

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Combine egg whites with cream of tartar in a medium mixing bowl.
Beat on medium speed until soft peaks form.
Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.

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Gradually and with a soft hand fold the chocolate mixture into the egg whites.

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Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
Divide the souffle mixture into prepared ramekins.

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Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
Bake for 10 minutes, or until the top has formed a nice crust and the sides appear cake-like.

Sprinkle with powdered sugar and top with a fresh raspberry or strawberry.
Enjoy immediately!

Dennis Keyes Photography