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Chocolate Souffle Pompeii
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ingredients
5 oz. semi sweet chocolate chips
5 oz. butter
3 whole eggs
3 egg whites
1/4 c sugar (granulated)
1/4 c flour (all-purpose)
1/4 tbsp vanila
1 souffle dish
1 tsp. butter
1 tbsp. cocoa powder
chocolate batter
1 tbsp. toasted almonds
1 tbsp. brandy soaked cherries
2 pcs. chocolate squares
Method
Melt butter & chocolate in a double boiler until smooth, transfer to a large stainless bowl, cool to 100 degrees, while cooling place whole eggs, egg whites and sugar in a mixing bowl, mix on high for 5 minutes, turn mixer off, add flour, vanilla. Turn mixer on high for 30 seconds, fold egg mixture into chocolate and blend with wire whisk until mixture is a solid chocolate color (1 minute of hand mixing). Chill for 5 hours. Using a plastic glove, evenly coat the inside of the souffle dish with softened butter makinf sure that there are no dry spots, put cocoa powder into the dish and shake around until evenly coated all over, shake excess out of dish, fill dish with 2 scopps od batter, allow it to cover the bottom of the dish, it will be thick, place almonds in an even layer on the first layer of batter, keep almonds away from sides of dish, place cherries in an even layer on top of almonds, again staying away from sides, place two pieces of chocolate on top of cherries, place two additional scoops of batter on top of the ingredients and allow to settle to an even layer amking sure the ingredients are covered, bake each souffle for exactly 7 minutes at 350° in a convection oven, remove from oven and set at room temp. for 15 minutes, place each in refrig. uncovered, can be held for 2 hours. When ready to serve return to oven at 350° for 7 minutes more, remove the souffle from oven and run a paring knife around the rim of dish to loosen, hold dish by bottom with a towel and invert a plate on top of souffle, turn plate and souffle over, lift dish off of the souffle, drizzle with raspberry sryup and garnish with berries, serve and enjoy.
Source Chef David Rycerz - J. Gilberts
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