“Moor in a Shirt” (Chocolate Soufflés)
These delicious chocolate soufflés are coated with silky ganache. When cut the soft centers spill out. Chef Karl Weiser garnishes them with fresh fruit and whipped cream. Be careful when grinding the almonds as too much heat from the machine can cause the almonds to become sticky instead of powdery.
- Soft unsalted butter - 1/4 cup (1/2 stick)
- Bittersweet Chocolate - 2 ounces, melted
- Confectioner’s Sugar - 1/2 cup
- Vanilla Sugar - 1 tablespoon, or 1/2 teaspoon vanilla extract
- Lemon Juice - 1/2 teaspoon
- Egg Yolks - 3
- Egg Whites - 3
- Sugar - 2 tablespoons
- Almonds - 2 ounces, ground fine
- Bread Crumbs - 1/4 cup
- Heavy (whipping) cream - 1/2 cup
- Semi-sweet chocolate - 1/2 pound, chopped
- Strawberries - 6
- Fresh Pineapple - 6 wedges
- Raspberries - 12 - 18
- Blackberries - 24
- Whipped Cream - 1 cup, beaten to firm peeks
- Kiwi - 2, peeled and cut into thin slices
Butter 6 small ramekins, about 2-1/2 inches tall by 2 inches in diameter. Put a little confectioner’s sugar inside and rotate the ramekins to coat; dump out the extra sugar. Set aside.
Preheat the oven to 325 F. Whisk together the butter and chocolate. Whisk in the confectioner’s sugar, vanilla sugar, and lemon juice. One at a time, whisk in the egg yolks. In a separate deep bowl, beat the egg whites until foamy. Sprinkle in the sugar and continue beating to firm peaks. Fold into the chocolate mixture, a little at a time, to avoid deflating the egg whites. Fold in the almonds and bread crumbs. Put in a pastry bag fitted with a large plain tip and pipe into the prepared ramekins. Do not fill more than 3/4 of the way to the top.
Place the ramekins in a baking dish and fill 3/4 of the way up the sides with hot water. Place in the oven and bake 20 minutes. Take out and remove from the water bath, drying the outsides. Let cool enough to handle.
To make the ganache: Heat the cream over medium heat until hot. Add the chocolate and wait 1 minute; stir to blend. Set aside and let cool until lukewarm.
To serve: Turn each soufflé out into your hand and place to one side on serving plates. Spoon warm ganache over each, letting the ganache flow onto the plates. Cut the strawberries into thin vertical strips, leaving them attached at the top; fan one on each plate. Divide the remaining fruit, except for the kiwi, among the plates and arrange attractively to one side. Put the whipped cream in a pastry bag fitted with a large fluted tip and pipe a swirled mound beside each soufflé. Place kiwi slices in the whipped cream. Dust the soufflés with confectioner’s sugar.