Food & Wine Festival
6-1/2 oz. 62% dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 c. plus 6 T. unsalted butter
5 large eggs, separated - bring to room temperature before separating, 4 hours or overnight
1/4 c. plus 3 T. sugar
1 T. all purpose flour
1. Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.
2. In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.
3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks. Fold the chocolate mixture into the egg whites.
4. Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center.
5. The finished souffle is garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream.
Tip: The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.