Recipe: Crystallized ginger and fallen chocolate soufflés
This recipe was inspired by one that I once had at Restaurant Garibaldi in Oakland, California. Over time, I’ve made it my own by adding a few things including crystallized ginger, which compliments the chocolate beautifully.
- 2 ounces bittersweet chocolate, finely chopped
- 4 tablespoons unsalted butter, cut into 1-inch slices
- 4 tablespoons sugar
- Pinch of salt
- 1 large egg, separated
- 1/2 teaspoon vanilla extract
- Pinch of cream of tartar
- 1 teaspoon diced candied ginger
- 1 cup heavy cream, whipped
Preheat the oven to 375 degrees F.
In a double boiler over a medium-low heat, combine the chocolate, butter, 2 tablespoons of the sugar, and the salt, stirring frequently. Remove from the heat and let cool briefly, then whisk in the egg yolk and vanilla.
Using a handheld mixer on high speed, beat the egg white and cream of tartar until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff and glossy. Fold a spoonful of the egg white mixture into the chocolate batter to loosen it up, add the candied ginger, then fold the chocolate batter back to the whites until just combined.
Divide the batter between two 12-ounce ramekins; the batter will not fill them completely. Split the batter between two 12-ounce ramekins; the batter will not fill them completely. (The soufflés can be prepared up to 24 hours ahead of time covered and refrigerated.)
Place the soufflés in the oven and bake until puffed and crusty, about 20 to 25 minutes. Add the whipped cream and serve warm. The soufflés will fall as they cool.
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Excerpted from Cooking for Two: Perfect Meals for Pairs by Jessica Strand. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.