Preheat the oven to 375 degrees F. Souffles are baked at a high temperature to ensure a good rise. Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keep the souffle from sticking to the side of the mold and allow it to rise evenly. The sugar also gives the souffle a crunchy crust, which I think makes a great contrast to its soft interior. Prepare the souffle base: Pour the half-and-half into a 1 quart heavy-bottomed saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted. Place a 1-quart saucepan half-filled with boiling water over high heat and bring to a boil. Make a double-boiler by setting a large mixing bowl over the boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside. To finish the souffle: Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. Do not overwhip the egg whites or they will not incorporate evenly into the ganache, and when baked, the souffle will have chewy pieces of egg white in it. You can tell the egg whites are overwhipped if they start to separate and resemble scrambled eggs. Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The souffle mixture should be homogeneous in color, but if you still see streaks of meringue in the batter, thats okay. Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about one inch above the rim of the mold. Place the souffle in the center of the oven and remove the top oven rack if necessary to allow enough room for it to rise. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen to about one and a half times its original height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately with a side of whipped cream or creme anglaise, if desired. NOTES : From Jacques Torres Dessert Circus Recipe by: Good Morning America
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|Serving Size: 1 Serving (2378g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 833 (37%)|
|Amt Per Serving||% DV|
|Total Fat 92.5g||123 %|
|Saturated Fat 55.1g||276 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 206.8mg||64 %|
|Sodium 2869.9mg||99 %|
|Potassium 3621.5mg||95 %|
|Total Carbohydrate 180.2g||53 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 175.2g|
|Protein 192.8g||275 %|
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Calories per serving: 2247
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