Thank you to Chez Cherie for allowing Hometown Pasadena to attend the Summer Bistro cooking workshop. We have an article in the works about that enjoyable evening, and more recipes to come!
Chocolate Soufflé à la Julia
1½ tablespoons flour
2 tablespoons milk
3 tablespoons sugar—2 tablespoons for the base and one for the whites (plus a sprinkle extra for preparing the ramekins)
2 egg yolks
1 tablespoon butter
3 egg whites
1 tablespoon vanilla
2 ounces good quality chocolate, chopped
pinch of salt
(1 tablespoon strong coffee, cooled—optional)
Preheat oven to 400º.
Prepare two individual soufflé dishes, by buttering them well and shaking some sugar around the inside to coat the sides.
Melt the chocolate in a microwave on low power or in a double boiler, and allow to cool to room temperature.
Make the soufflé base: In a small saucepan, whisk the flour and milk together. Add 2 tablespoons of the sugar and place pan over medium heat and whisk until mixture comes to a boil. Allow to boil for about 30 seconds, remove from heat, and let stand a few minutes to cool slightly. Whisk in the egg yolks, one at a time, the butter, vanilla, and the melted and cooled chocolate and the salt. (Add coffee, if using.)
Whisk the egg whites to soft peaks, add the remaining 1 tablespoon of sugar, and continue to beat until shiny “Hershey’s Kiss” peaks form.
Add chocolate mixture by pouring it down the side of the bowl containing the egg whites, and folding to combine. (This is different than the usual procedure of adding the whites in batches to the base, but it is Julia’s recipe, and we will not tamper with the goddess!)
Fill ramekins, place in oven and bake 15-20 minutes, until desired state of jiggle is achieved.
Let cool slightly and sprinkle with confectioners sugar.
1401 Foothill Blvd., La Cañada Flintridge 91011
Chezcherie.com or 818.952.7217
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