柯提斯食譜|CHOCOLATE SOUFFLÉS
＊本文截自於：
http://www.curtisstone.com/Recipes/Desserts/Chocolate-Souffles.aspx
Ingredients
3 tablespoons/45ml (about) unsalted butter, melted, cooled
1/3 cup/80ml sugar, plus more for coating dishes
6 large egg whites
4 ounces/110g high-quality dark chocolate (62 to 70% cacao)
1/2 cup/120ml cold water
1/3 cup/80ml unsweetened cocoa powder
Method
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Preheat the oven to 350°F.
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Coat the interiors of six 7.75-ounce soufflé dishes completely with some of the butter.
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Refrigerate until the butter is cold and set, about 2 minutes. Brush a second coating of butter over the interiors of the dishes.
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Coat the interiors completely with sugar. Place the dishes on a baking sheet.
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Using an electric mixer, beat the egg whites in a large bowl until they are foamy.
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Gradually beat in 1/3 cup of sugar.
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Continue beating until the egg whites are shiny and form medium-soft peaks when the beaters are lifted.
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Meanwhile, stir the chopped chocolate in a large bowl set over a saucepan of simmering water until melted and smooth.
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Remove from the heat.
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Add the water and cocoa powder and mix until smooth. Fold a fourth of the egg white mixture into the chocolate mixture.
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Fold in the remaining egg white mixture (the mixture will resemble chocolate mousse).
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Divide the soufflé batter equally among the prepared soufflé dishes.
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Using a large knife, level the filling flush to the top of the dishes.
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Using a clean cloth, wipe the very top edges of the dishes.
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Bake the soufflés on the baking sheet until they puff but are still moist in the center, about 12 minutes.
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Serve immediately.
成分
3個大湯匙／45 毫升 （關於）不鹽醃的奶油，被融化，冷卻
1/3 杯子／80 毫升糖，為塗料盤子加更多
6個 蛋白
4 盎司／110 克 高品質黑巧克力（62-70% 可可子）
1/2 杯子／120 毫升 冷水
1/3 杯子／80 毫升 不甜可可粉
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