Chocolate Soufflé

Our friends Chris and Raquel asked me to make them a soufflé and I was more than happy to make it for them. I've always had a great experience with making soufflé in the past so I don't understand why it proves to be a problematic dish for some. My soufflé was beautifully puffed straight out of the oven and it deflated a bit, but it was still a soufflé success. Soufflé is quite an involved dessert and you dirty a lot of dishes, but it is so worth the effort. Especially when you pair it with a whiskey caramel sauce and some homemade whipped cream.

Note: I quartered the recipe and had enough for 10 people. I used a 10" springform pan and still baked for 30 minutes.

Chocolate Caramel-Pecan Soufflé Cake
Source: Jill O'Connor's Sticky, Chewy, Messy, Gooey 
Serves 10 to 12

1 cup (2 sticks) unsalted butter cut into Tbsps, plus extra, melted for brushing
1 cup superfine sugar, plus extra for sprinkling (I used regular sugar)
1 lb bittersweet or semisweet chocolate, finely shopped
8 large eggs, separated, at room temperature
1/4 tsp salt
2 Tbsp bourbon (I used Canadian Whiskey)
1 tsp vanilla extract
1/2 tsp cream of tarter

Position a rack in the middle of the oven and preheat to 350 degrees F. Brush a 10" springform pan with melted butter, and coat the bottom and sides of the pan with sugar. Tap out any excess sugar.

Melted the chocolate and butter in the top of a double boiler. Set aside.

In a large bowl, beat the egg yolks and salt at medium speed until smooth. Gradually add 1/2 cup sugar and continue beating until the mixture is thick, pale yellow, and starts to form a slowly dissolving ribbon on the surface when the beaters are lifted, about 4 to 6 minutes. Whisk in the bourbon and vanilla. Slowly add the chocolate mixture  and combine.

In another large bowl, beat the egg whites and cream of tarter on low speed until foamy. Increase mixer to high speed and beat until soft peaks form. Add the remaining 1/2 cup sugar one Tbsp at a time, until stiff peaks forms.

Stir in 1/3 of egg whites into the chocolate batter to lighten it. Using a rubber spatula, carefully fold the remaining egg whites into the chocolate batter until just blended.

Spoon the batter into the prepared pan. Bake until cake rises and appears puffy and firm, about 25-30 minutes. The cake should still be moist, but not liquid, in the center, so a wooden skewer inserted in the center should come out with very moist crumbs clinging to it.

Remove the pan from the oven and let cool on a wire rack for 15 minutes. The cake will fall slightly as it cools. Remove the sides of the pan.

Use a sharp knife dipped in boiling water to cut the cake. Serve cake with caramel sauce and whipped cream.

Enjoy!