Mastering the Convection Steam Oven

INGREDIENTS
BATTER
6 tablespoons butter
9 ounces dark chocolate
2 teaspoons vanilla extract
6 egg yolks
6 egg whites
6 tablespoons sugar
½ teaspoon salt
½ teaspoon cream of tartar
SOUFFLÉ CUPS
4 tablespoons butter, melted
¼ cup sugar
PREPARATION METHOD
1. Preheat the oven on the Convection Mode at
375°F. 2. Using a medium bowl set over a pot of
simmering water, melt the chocolate and butter.
3. Remove from the heat and add the vanilla.
4. Whisk in one egg yolk at a time. Set aside.
5. In the mixing bowl of a stand mixer, combine
the egg whites, sugar, salt, and cream of tartar.
6. Using the wire whip, mix on medium high
speed until stiff peaks form. 7. Gently fold the
whipped egg whites into the melted chocolate.
8. Melt 4 tablespoons of butter. 9. Brush 10
six-uid-ounce ramekins with melted butter.
10. Sprinkle the inside of each ramekin with
sugar. You will likely not need all the sugar.
11. Turn each ramekin over a sink or bowl to
pour out sugar that did not stick. 12. Divide the
soufé batter evenly between the 10 ramekins.
13. Place the ramekins on the solid pan. Place
the solid pan in the preheated oven on rack
position 2. Bake for 15 minutes or until set.
MAKES RACK POSITION COOK TIME
10 SERVINGS
2
15 MINUTES
CHOCOLATE SOUFFLÉ
Yes, you can make chocolate soufflés at home in your own kitchen. These soufflés are
improved with the addition of caramel sauce at the end for an extra level of decadence.
BEFORE YOU START
You can use a variety of sauces: caramel sauce, warm chocolate fudge, raspberry puree, or even
vanilla crème anglaise.
QUICK START > CONVECTION MODE
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