Bittersweet Cocoa Soufflé with
Orange Blossom Cream

Bon Appétit | February 2011

by Alice Medrich

The batter for this classic chocolate soufflé can made the day before, so all you have to do is bake and serve.

Yield: Makes 12 servings
Active Time: 25 minutes
Total Time: 40 minutes


3/4 cup plus 5 tablespoons sugar
3 tablespoons all purpose flour
1/8 teaspoon salt
1 cup plus 3 tablespoons whole milk
3/4 cup atural unsweetened cocoa powder, not Dutch-processed (spooned into cup to measure, then leveled)
3 large egg yolks
1-1/2 teaspoon vanilla extract
6 large egg whites
1/4 teaspoon cream of tartar
4-1/2 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped

Orange Blossom Cream (recipe follows)

Special equipment: 12 2/3-to 3/4-cup ramekins or custard cups


Butter twelve 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 3/4 cup sugar, flour, and 1/8 teaspoon  salt in small saucepan. Pour 1 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (3 to 4 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 3 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1⁄4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.

Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream  into indentations. Serve immediately.

Orange Blossom Cream

Bon Appétit | February 2011

by Alice Medrich

Orange-flower water adds a mild floral flavor to the whipped cream.

Yield: Makes about 2 cups