Shulas Steak House Chocolate Souffle Recipe
Decadent chocolate cake with melting, oozing chocolate inside
Ingredients
- Flour (1 oz.)
- Cornstarch (1 oz)
- Sugar (6 oz.)
- Whole Eggs (3 each)
- Egg Yolks (6 each)
- Half and Half (1 qt.)
- Chocolate, 64% Noel (12 oz.)
- Egg Yolks (6 each)
- Egg Whites (12 oz.)
- White Sugar (2 oz.)
Stage 1
Stage 2
Stage 3
Stage 4
Instructions
- Place Stage 1 ingredients in stainless steel bowl and mix well with whip to dissolve any lumps.
- Set aside.
- Bring half & half (Stage 2 ingredient) to a boil
- Slowly add the hot half and half to the egg mixture (Stage 1 ingredients) stirring constantly. Once combined return to sauce pot and place back on stove. Cook on stovetop stirring constantly and bring to a boil; remove from heat.
- In a separate bowl combine the chocolate and yolks (Stage 3 ingredients).
- Slowly add the hot pastry cream mixture to the chocolate and egg yolks, continue stirring until the chocolate is completely melted and mixture is smooth.
- Cool mixture to approximately 120 degrees before attempting to add the whipped egg whites.
- Place egg whites and sugar (Stage 4 ingredients) in separate mixing bowl .
- Beat at medium speed for approximately 5-7 minutes until stiff peaks form, being careful not to over mix
- Fold the whipped egg whites into the chocolate mixture in 2 parts: Half of the mixture to loosen/lighten the base and the remaining gently fold in lightly making sure to incorporate well.
- With a pastry brush, coat souffle dish with whole butter.
- Place 1 TBL of sugar in souffle dish, coat and discard excess sugar.
- Ladle souffle mix into souffle dish, gently tap dish on hard surface to remove / disperse excess air pockets.
- Place in 375 degree convection oven for 15-16 minutes or until done.
- NOTE: 3 oz. base plus 6 oz. whipped egg whites = 1 Souffle
Base Mix
Souffle