BROWNIE SOUFFLE – An Elegant Dessert for a Special Dinner

 

 

 

 

 

 

 

 

 

 

 

 

 

This week we’re featuring special desserts for our favorite February holiday – Valentine’s Day. Today’s recipe features an elegant dessert that could serve as your signature dessert at your next dinner party. This one does take a bit of extra time and effort, but the appreciation expressed by your guests for this delicate Brownie Soufflé will make it all worthwhile.

The recipe explains how to prepare the souffle as one large and glamorous dessert. If you wish, you can bake this recipe in individual ramekins in a pan of hot water for 45 minutes and serve with crisp vanilla wafers. For individual ramekins, no collars are needed.

 

INGREDIENTS:

5 eggs separated

6-1/2 tablespoons butter

1 cup granulated sugar

5 tablespoons all-purpose

flour

9 tablespoons unsweetened cocoa

1-1/2 cups milk

1-1/2 teaspoons vanilla

1/4 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup coarsely chopped walnuts or pecans

1 pint soft good quality vanilla ice cream OR 1/2 pint heavy cream, whipped

METHOD:

1. Preheat oven to 350°F. In large mixer bowl, allow egg whites to come to room temperature – about 1 hour.
2. Prepare souffle dish and make a paper collar:

Use 1 tablespoon butter to lightly grease the bottom and sides of  a souffle dish. Sprinkle evenly with 2 tablespoons granulated  sugar. To make a paper collar: tear a sheet of waxed paper 26 inches long. Fold lengthwise into thirds. Lightly grease one side with 1/2 tablespoon butter. Sprinkle evenly with granulated sugar. With string, tie collar (with the sugar side to the inside) around the souffle dish, to form a 2 inch rim above the top edge of the dish.

3. Melt the remaining butter in a medium saucepan. Remove from heat. In a small bowl, whisk together flour and cocoa. Stir into butter. Using a whisk, slowly blend in milk.
4. Over low heat, cook the mixture to the boiling point, stirring constantly (watch carefully as the cocoa mixture will scorch easily). Mixture should be thick and smooth.
5. Remove from heat. Cool mixture for about 10 minutes.
6. In medium bowl, beat egg yolks with electric mixer until thick and lemon-colored. Gradually beat in 6 tablespoons sugar.
7. Add vanilla.
8. With clean beaters and electric mixer at high speed, beat egg whites with cream of tartar and salt until soft peaks form. Add remaining sugar gradually (2 tablespoons at a time), beating well after each addition. continue to beat until stiff peaks form when beater is slowly raised.
9. Add cocoa mixture to beaten egg whites. Sprinkle with chopped nuts. Using a rubber spatula or a wire whisk, gently fold cocoa mixture into the egg whites until well combined.
10. Gently scrape into the souffle dish. Set the souffle dish into a pan with about 1 inch of hot water. Bake at 350F. for 1 hour and 15 minutes.
11. Gently remove collar. Serve souffle immediately with soft ice cream or whipped cream. Serves 6.

Tags: brownie souffle, chocolate, cocoa, pecans, souffle, special dessert

Category: Desserts