Chocolate Brownie Souffle with Bitter Chocolate Sabayon Recipe

Gourmet Food Plaza

Recipe for Chocolate Brownie Souffle.....you'll find more recipes like this in our Recipe pages

Chocolate Brownie Soufflé with Bitter Chocolate Sabayon

	*Chocolate Ganache*
2 cups	heavy (whipping) cream
2 tbsp	sugar
2 tbsp	(1/4 stick) unsalted butter
12 oz	bittersweet chocolate, chopped
6 oz	semisweet chocolate, chopped

	Bitter Chocolate Sabayon
5	egg yolks
3/8 cup	sugar
pinch	salt
3/8 cup	bourbon
3/4 cup	chocolate ganache (above)
1 cup	heavy (whipping) cream

	Chocolate Soufflés
10 1/2 oz	bittersweet chocolate, chopped
1 1/4 cups	cake flour
1 tsp	baking soda
pinch	of salt
3/4 cup	(1 1/2 sticks) unsalted butter
1 cup	sugar
4	egg yolks
1/3 cup	bourbon
1 tbsp	vanilla extract
1/4 cup	sugar
4	egg whites
-	confectioners' sugar for dusting

	To make the Ganache
-	In a heavy, medium saucepan over medium heat combine the cream, sugar and butter and warm until the butter is melted.
-	In a large heatproof bowl combine the chocolates and pour the hot cream mixture over them.
-	Let stand 5 minutes, or until all of the chocolate has melted.
-	Stir gently to blend; strain, cool and cover. Set aside.

	To make the Sabayon
-	In a medium bowl over gently simmering water combine the yolks, sugar, salt and bourbon, and whisk about 4 minutes until thickened.
-	The mixture will be custard-like.
-	In a small saucepan melt the ganache over low heat.
-	Transfer the egg mixture to the bowl of an electric mixer and beat on high speed.
-	Add the ganache and whip until the mixture has cooled and the volume has increased.
-	In a separate mixing bowl whip the cream until it stands in soft peaks.
-	Gently fold into the chocolate mixture with a spatula. Cover and refrigerate.

	To make the Soufflés
-	Preheat the oven to 350° F.
-	Butter six 8-ounce soufflé cups.
-	Sprinkle the insides of the cups with sugar, tilting the cups to coat all sides, then dump out the remaining sugar.
-	In a double boiler over simmering water melt the chocolate.
-	In a medium bowl sift together the flour, baking soda and salt. Set aside.
-	In another medium bowl cream the butter until fluffy.
-	Beat in the sugar, 1/4 cup at a time.
-	Blend in the egg yolks one at a time.
-	In a small pan over low heat warm the bourbon.
-	Stir the vanilla extract into the bourbon.
-	Slowly pour the bourbon mixture into the egg mixture, beating until blended.
-	Gently stir in the melted chocolate, stirring only until combined.
-	With a spatula, fold in the flour mixture until blended.
-	In a deep mixing bowl beat the egg whites with the remaining 1/4 cup of sugar until soft peaks form.
-	Very gently fold the egg whites into the chocolate mixture.
-	Spoon the mixture into the prepared cups and level the tops with the back of a small knife.
-	Bake for 20 to 30 minutes, or until the outside is firm and the center is still soft.

	To Serve
-	Coarsely grind the chocolate espresso beans in a food mill or spice grinder.
-	Remove the soufflés from the oven and let rest 5 minutes.
-	Lift the top of each soufflé onto individual serving plates.
-	Gently stir the sabayon to soften it slightly and place a large spoonful of sabayon onto each soufflé serving.
-	Cover each with a top.
-	Spoon more sabayon on one side of each soufflé.
-	Dust with the ground espresso beans and confectioners' sugar.

_________________________________________________________________________