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.
Beat egg whites and fold into mixture by hand, using a spatula.
Divide into ramekins and bake at 325 F for approximately 15 minutes.
Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.