Rose Kennedy's Chocolate "SoufflxE9"
Source of Recipe
Chef Neil Connolly
Recipe Introduction
"Rose Kennedy loved chocolate, and soufflxE9s were one of the family's favorite dinner-party desserts. After attending a dedication of the Rose Garden in Hyannisport for Rose Kennedy, there was a large family celebratory dinner. I served a chocolate soufflxE9, which I garnished with a beautiful pulled sugar rose. It was big hit. You can offer an equally beautiful presentation by adorning the dessert plates with candied rose petals or even a fresh rose bud.
List of Ingredients
3 tablespoons butter, softened
1 cup plus 1 tablespoon sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
Pinch of salt
1 cup whole milk
3 ounces semisweet chocolate, melted
6 large eggs, separated
1/4 cup Cognac or brandy
1/8 teaspoon cream of tartar
Sweetened whipped cream
Raspberry Chardonnay Sauce (recipe follows)
Recipe
1. Preheat the oven to 400 degrees F. Use 1 tablespoon of the butter to grease four 8-ounce straight-sided ramekins, six 6-ounce ramekins, or a 1 1/2-quart soufflxE9 dish. Dust the bottom and sides with 1 tablespoon of the sugar.
2. In a heavy medium saucepan, combine 1/2 cup of the sugar with the flour, cocoa powder and salt. Whisk in the milk to blend well. Set over medium-high heat and cook, whisking constantly, until the mixture boils, thickens to a paste, and begins to stick to the side of the pot, 3 to 4 minutes.
3. Immediately remove from the heat and scrape the chocolate paste into a heat-proof mixing bowl. Whisk in the remaining 2 tablespoons butter, the egg yolks, the melted chocolate, and the Cognac.
4. In a clean bowl, with clean beaters, whip the egg whites with the cream of tartar until frothy. Gradually add the remaining 1/2 cup sugar and beat until soft peaks form.
5. Fold about a third of the whipped egg whites into the chocolate soufflxE9 base to lighten it. Then gently fold in the remaining egg whites just until no white streaks remain. Turn into the soufflxE9 dish or divide among the ramekins or individual soufflxE9 dishes: It should reach almost to the top of each dish. Run your index finger around the inside rim of each dish to create a little groove around the soufflxE9 mixture. This allows the soufflxE9 to rise straight up without overflowing.
6. Bake for 20 minutes, or 15 minutes if you are using a convection oven; if using the large soufflxE9 dish, bake about 10 minutes longer. The soufflxE9(s) should be puffed and browned on top but still soft in the center. Serves four to six. Serve immediately, with Raspberry Chardonnay Sauce and whipped cream in separate sauceboats on the side, so everyone can help themselves.
Raspberry Chardonnay Sauce
1 pint fresh raspberries
1/2 cup sugar
1/2 cup Chardonnay or other white wine
Makes about 1 1/2 cups
1. Puree the raspberries. Pass the puree through a sieve to remove the seeds.
2. In a small nonreactive saucepan, bring the sugar and wine to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes to evaporate the alcohol.
3. Add the fresh raspberry puree and simmer for 5 minutes longer. Remove from the heat and let cool, then refrigerate until ready for use.
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