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.