Hubert Keller's Dark Chocolate Souffle
"These light, airy cakes are the perfect make-ahead treat for your Valentine...."
INGREDIENTS
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For the Souffle Molds:
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4 tablespoons (1/2 stick or 2 ounces) Unsalted Butter (softened)
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Sugar (for dusting)
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For the Souffles:
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8 tablespoons (1 stick or 4 ounces) Unsalted Butter (softened)
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10 tablespoons All-Purpose Flour
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2 cups Whole Milk
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6 ounces Semisweet Chocolate (at least 60% cacao; chopped into small pieces)
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2 ounces Unsweetened Chocolate (chopped into small pieces)
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1 cup (7 ounces) plus 1 teaspoon Granulated Sugar
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2 tablespoons Vanilla Extract
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2 tablespoons Dark Jamaican Rum (optional)
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8 large Egg Yolks
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10 large Egg Whites
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1/2 teaspoon Cream of Tartar
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1/4 cup (1 ounce) Powdered Sugar (for dusting)
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1 pint Premium Ice Cream (optional)
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For the Dark Chocolate Sauce:
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3/4 cup Heavy Cream
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1/2 cup (3 1/2 ounces) Sugar
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finely grated Zest of 1/2 Orange
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8 ounces Semisweet Chocolate (at least 60% cacao; chopped)
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