3tbl Butter3.5oz Red Chili Dark Chocolate (47%), diced
2tbl Sugar
2tbl Whole Milk
3 Eggs, separated
Cayenne, for dusting
As you well know I don't like to toot my own horn since everyone else does it for me but this is hands down the best dessert I have ever made. It eclipses Elvis' Dick, Bacon Peanut Butter Cookies, and even America Toast. Yes, even America Toast. The only negative aspect of this dish is that now I will be disappointed by everything else for the rest of my life. Oh well.
Melt the butter over very low heat and then melt the chocolate into the butter. You are not trying to cook either ingredient. If you have a very low brain capacity you can use a double boiler so you don't fuck it up. Once melted, immediately remove from heat and pour into a large bowl. Mix the sugar and milk into the melty deliciousness. If you have a higher percentage dark chocolate you might want to use more sugar and/or milk but that is up to you. Mix in the yolks one by one. It is imperative that you fully integrate each one before adding the next. Beat the whites severely until stiff peaks form. If you do not beat them to stiff peaks your French Brownies will suck ass. Gradually mix in the whites. Brush two 7oz ramekins with butter (the inside, stupid) and pour in your batter. Give them a little horizontal shake so they settle nicely. Place in a 375 degree oven for 28 minutes. Do not open the oven door until you pull them out.
These do not deflate as quickly as a savory soufflé so you have a minute or two to dust them with cayenne and get them to the table while they are still pretty. If you ever want to impress the shit out of someone, make these. Eat it.
9 comments:
the person who first decided to put chocolate with any kind of spicy-spice or chili is a hero of mine.
The ancient Mesoamericans were the first ones to have spicy chocolate...it's called xocolatl...
Pure and simple lust.
It is one sexy bitch.
Do these things have scalding chocolate syrup erupting from their centers? Do you eat them with vanilla ice cream? If not you can shove them up your ass!
Just made these for the 'rents and I have to say that it is in the top three best desserts I've ever had in my life. And this is coming from a gal who has spent quite a but of time in France.
Thank you. This means a lot to me. I am very proud of this dish.
Why are you so obsessed with soufflé? You must love doing dishes too, the way shit would pile up if I use like a hundred more things to make desert instead of just scooping out the ol' Ben and Jerry's. Who the fuck are you to say I need to make a soufflé to impress the shit out of someone? Anyway, I'm going to try it this weekend. I'm sure my tremendous talent will make up for any shortcomings in the recipe, no doubt.
Care to share how you fucked it all up?
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