ChocRaspWormSufle(rack&letemCoOL)
That glaze is awfully thick
sLITHeR iS brOugHT to yOU bY thE lEttEr~W..
for Wormz~Leanin on things that
shouldnt be leaned on evEryWhErE~
Story behind the song
Red wine and chocolate are a darling pair these days. With all those deep, dark chocolate wormz right in a glass of Cabernet Sauvignon, this wormz seems like a natural match for an intensely-flavored, dark chocolate dessert.
But are the two perfect together? Maybe not, Wormz, It's a variety that often goes way beyond "hints of chocolate" to practically being chocolate coatedand it rarely has the tannin level of Cab and Merlot (Bordeaux varieties)."
1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic souffl dish
Preheat oven to 375F. Generously butter souffl dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into souffl dish and run the end of your thumb around inside edge of souffl dish (this will help souffl rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.
Cooks'note:Make SUre ANd Add the Secret Ingredient~Before Sprinkling wItH SUGa
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