Chocolate Soufflé Cococay:
Yield: 6 individual soufflés
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2 cups (500ml) whole milk |
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1/2 cup (115 g) granulated
sugar, plus extra for dusting |
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4 tablespoons unsalted butter,
plus extra for greasing |
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2 vanilla beans split |
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3/4 cup (85 g) all-purpose
flour |
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1/2 cup (60 g) unsweetened
cocoa powder |
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3 ounces (90 g) semisweet
chocolate, chopped |
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4 large eggs, separated |
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Prepared chocolate sauce or
crème anglaise |
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Step 1: Preheat the oven
to 400 F (200 C). Generously butter six
6-ounce (175 ml) soufflé dishes or
ramekins. Dust the dishes with a little
sugar; tilt to coat and tap out the excess.
Set aside.
Step 2: In a medium heavy
saucepan, combine the milk, 1/4 cup of the
sugar, and the butter over medium heat.
Bring to a boil. Reduce the heat to low
and use the tip of a blunt knife to scrape
the vanilla bean seeds into the mixture.
Gently simmer, stirring occasionally, until
the vanilla has infused the mixture, about
15 minutes.
Step 3: Add the flour and
cook, stirring constantly, until the mixture
leaves the sides of the saucepan clean,
about 2 minutes. Remove from the heat and
immediately add the cocoa powder and chopped
chocolate. Whisk the mixture until it is
smooth and no small lumps of chocolate remain.
Let cool and transfer the mixture to a large
bowl.
Step 4: One by one add
the yolks to the milk mixture, beating well
after each addition. (The mixture may be
made ahead to this point covered and refrigerated
for up to 1 day. Bring to room temperature
before proceeding.)
Step 5: In a large, grease-free
mixing bowl, beat the egg whites with an
electric mixer on medium speed until frothy.
Increase the speed to high and gradually
add the remaining 1/4 cup sugar, beating
until the egg whites form soft peaks.
Step 6: Spoon one-third
of the egg whites into the chocolate mixture
and gently mix until the batter is lightened
somewhat. With a rubber spatula, fold in
the remaining egg whites, taking care not
to deflate them.
Step 7: Bring a large kettle
of water to boil. Place the prepared soufflé
dishes in the roasting pan and fill them
three-fourths full with the soufflé
mixture. Pour enough boiling water into
the roasting pan to come one-third up the
sides of the dishes. Bake for 20 minutes,
or until doubled in height. Remove the dishes
from the water bath and serve immediately
with crème anglaise or chocolate
sauce. |
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