Chocolate Mini Souffles (Salty Style)

   

This recipe is dedicated to my friend Neva, who inspired this recipe with her glorious Fondant Au Chocolat!

Prep time: 10 min

Baking time: 10 min

Makes: 8 mini-souflees (depending on how mini your ramekins are!)

GOOD TO KNOW

The key to a nice soufflé is very obvious. Simply DO NOT OPEN THE OVEN UNTIL THEY ARE DONE.  And they will- no matter how tempted or concerted you might be about their fragile fate- be done in 10 minutes. If you open the oven too early, the much admired soufflé puff will die down and you will get a flat mess resembling pudding (I speak from experience, sadly). There is no fork test, no poking or prodding or pounding or any other p-related activity of any kind. After ten minutes, carefully take them out and I recommend you carry them straight to the table, because sometimes the puff dies down while you're not watching! It's best to serve them hot and with whipped cream, berries, ice cream or sorbet. But don't worry: they will remain moist and gooey even the next day.

Why so much salt?

Because it brings out the chocolate flavor and spices things up a bit, without distracting from the creamy-chocolately taste of the soufflé. Be sure to taste the batter before you put the egg in. If you don't like it salty, add no more than a pinch.

Why mini?

Because small things are cuter (big culinary lesson!) and they look wonderful on the table, especially at parties. I like to use many ramekins of different sizes, which is just more party-ish.

INGREDIENTS

250 g dark chocolate (never use the powdered kind. Trust me, you need it creamy, not fake-powdery)

200 g butter

2 tablespoons salt (no joke.)

2 tablespoons buckwheat flour

3 eggs

PROCESS

Cut up the chocolate bars and butter sticks into chunks. Melt the chocolate and butter until you get a smooth, consistent viscous liquid. Add the salt and leave to cool off until warm. In the mean time, whisk the eggs, and when the butterchocolate is ready, pour them in. Still whisking or stirring slowly, add in the flour until completely mixed in. The batter should look something like this:

Transfer straight into the ramekins and bake for 10 minutes at 200°C.

BAKING SONG

I Feel It All - Feist

http://www.youtube.com/watch?v=l-iAS18rv68&ob=av2e