The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise). In this recipe, we borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the soufflé’s shape—a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!) Combine it with our Blood Orange Crème Anglaise for a perfect dessert pairing.
You can find a pastry brush at kitchen supply stores or online.
To make the sugar syrup, you’ll need a deep-frying/candy thermometer that’s up to the task.
Game plan: Make sure the bowl you whip the egg whites in is very clean.
The crème anglaise can be made well before you start the soufflé—even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the soufflé just as you serve it.
Beverage pairing: Pair this rich dessert with a glass of 2005 Bologna Brachetto d’Acqui. This elegant, sweet sparkling red wine from the Italian region of Piedmont is brimming with juicy red berry fruits and hints of blood orange.