10 tablespoons (1 1/4 sticks) unsalted butter
1 cup sugar
4 large eggs
4 large egg yolks
Large pinch of salt
1/2 cup all-purpose flour
Butter and flour 10 3/4-cup ramekins. Melt chocolate and butter in a medium bowl set over a pan of simmering water, stirring occasionally (or melt gently in the microwave). Remove bowl from over water and cool chocolate mixture to lukewarm.
Using an electric mixer at high speed, beat sugar, eggs, yolks, and salt in a large bowl until batter falls in a heavy ribbon when the beaters are lifted, about 6 minutes. Sift flour over the mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
Heat the oven to 400° F. Place ramekins on a baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.
Makes 10 soufflés.
From Aperto, San Francisco, via Bon Appetit
No comments:
Post a Comment