HomeRecipesCook Along with Chef Deniz: Chocolate Soufflé with Rhubarb Caramel and Almond Biscotti
Cook Along with Chef Deniz: Chocolate Soufflé with Rhubarb Caramel and Almond Biscotti
May 06, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight we celebrate the bounty of the season with fresh, local Rhubarb in cocktails, dinner and dessert! You will leave this class inspired to make a delicious meal packed with seasonal ingredients.
Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.
Chocolate Soufflé with Rhubarb Caramel and Almond Biscotti
Chocolate Soufflé with Rhubarb Caramel and Almond Biscotti
By Chef Deniz Tarakcioglu
May 6th, 2021
Ingredients:
125mL dark chocolate
75mL butter, room temperature
75mL sugar
25mL cocoa powder
6 egg yolks
6 egg whites
1/2 stalk of rhubarb, finely diced
1 cup sugar
90mL butter
120mL heavy cream
Well Seasoned’s Almond Biscotti and icing sugar, to serve with
Instructions:
Preheat your oven to 400F, no fan. Brush the soufflé ramekins with butter and sprinkle with sugar (not in the recipe list, this butter and sugar are extra), and refrigerate until ready. Melt the chocolate in a double boiler with butter. In a standing mixer or a large bowl, add the egg whites and whip, by adding the sugar 1/3 at a time until stiff peaks are achieved. Mix the cocoa powder into the melted chocolate and fold in the egg whites very gently. Portion into the ramekins. Bake at 400F around 12-15 minutes. While soufflé is baking, melt the sugar with a splash of water and cook on medium heat until it reaches 325F or deep dark brown. Very carefully add the rhubarb and the cream, whisk until smooth. Add the butter and whisk until emulsified. Dust the soufflé with icing sugar and serve with caramel sauce and biscotti.
