Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. "I had to throw a lot of them away," Jorgensen laments. So now soufflés are the sole dessert choices at his South Miami restaurant, which has been pleasing locals since 1994.
Here's the recipe for his chocolate soufflé:
Two Chefs Chocolate Soufflé
1 stick of butter
1 cup flour
1 cup milk
1 cup sugar
1 cup bittersweet chocolate chips
10 eggs, separated
10 ramekins, coated with butter and sugar
Make a roux by melting the butter, adding the flour, and cooking until it looks like wet sand and gives off a nutty aroma.
Combine milk and sugar and bring to a boil.
Add the roux and whisk briskly into the milk. Cook on the stovetop until mixture is thickened and smooth.
Transfer to a Cuisinart mixer with paddle attachment and add in the chocolate.
Paddle until mixture is room temperature.
Add egg yolks one at a time.
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Beat egg whites and fold into mixture by hand, using a spatula.
Divide into ramekins and bake at 325 F for approximately 15 minutes.