Chocolate Brownie Souffle with Bitter Chocolate Sabayon
Served in the cups in which they are baked, these bourbon-laced rich chocolate souffles flip their lids for an extra dollop of bitter chocolate sabayon. The same sabayon is used to decorate the plates, which are then dusted with ground coffee beans and confectioner’s sugar. The souffles bake for 20 to 30 minutes, which leaves the outside firm and the center soft.
- Chocolate Ganache
- Heavy (whipping) cream - 2 cups
- Sugar - 2 tablespoons
- Unsalted Butter - 2 tablespoons (1⁄4 stick)
- Bittersweet Chocolate - 12 ounces, chopped
- Semisweet Chocolate - 6 ounces, chopped
- Bitter Chocolate Sabayon
- Egg Yolks - 5
- Sugar - 3⁄8 cup
- Pinch of salt
- Bourbon - 3⁄8 cup
- Chocolate Ganache - 3⁄4 cup (above)
- Heavy (whipping) cream - 1 cup
- Chocolate Souffles
- Bittersweet Chocolate - 10-1⁄2 ounces, chopped
- Cake flour - 11⁄4 cups
- Baking Soda - 1 teaspoon
- Pinch of salt
- Unsalted Butter - 3⁄4 cup (11⁄2 sticks)
- Sugar - 1 cup
- Egg Yolks - 4
- Bourbon - 1⁄3 cup
- Vanilla Extract - 1 tablespoon
- Sugar - 1⁄4 cup
- Egg Whites - 4
- Confectioners’ sugar for dusting
To make the ganache: In a heavy, medium saucepan over medium heat combine the cream, sugar, and butter and warm until the butter is melted. In a large heatproof bowl combine the chocolates and pour the hot cream mixture over them. Let stand 5 minutes, or until all of the chocolate has melted. Stir gently to blend, Strain, cool, and cover. Set aside.
To make the sabayon: In a medium bowl over gently simmering water combine the yolks, sugar, salt, and bourbon, and whisk about 4 minutes until thickened. The mixture will be custardlike. In a small saucepan melt the ganache over low heat. Transfer the egg mixture to the bowl of an electric mixer and beat on high speed. Add the ganache and whip until the mixture has cooled and the volume has increased. In a separate mixing bowl whip the cream until it stands in soft peaks. Gently fold into the chocolate mixture with a spatula. Cover and refrigerate.
To make the souffles: Preheat the oven to 350 F. Butter six 8-ounce souffle cups. Sprinkle the inside with sugar, tilting the cups to coat all sides, then dump out the remaining sugar. In a double boiler over simmering water melt the chocolate. In a medium bowl sift together the flour, baking soda, and salt. Set aside. In another medium bowl cream the butter until fluffy. Beat in the sugar, one-quarter cup at a time. Blend in the egg yolks one at a time. In a small pan over low heat warm the bourbon. Stir the vanilla extract into the bourbon. Slowly pour the bourbon mixture into the egg mixture, beating until blended. Gently stir in the melted chocolate, stirring only until combined. With a spatula, fold in the flour mixture until blended. In a deep mixing bowl beat the egg whites with the remaining 1⁄4 cup of sugar until soft peaks form. Very gently fold the egg whites into the chocolate mixture. Spoon the mixture into the prepared cups and level the tops with the back of a small knife. Bake for 20 to 30 minutes or until the outside is firm and the center is still soft.
To serve: Coarsely grind the chocolate espresso beans in a food mill or spice grinder. Remove the souffles from the oven and let rest 5 minutes. Lift the top of each souffle onto individual serving plates. Gently stir the sabayon to soften it slightly and place a large spoonful of sabayon onto each souffle serving. Cover each with a top. Spoon more sabayon on one side of each souffle. Dust with the ground espresso beans and confectioners’ sugar.