Warning: This blog entry contains explicit chocolate photos. Not recommended for non-chocoholics.

Chocolate Souffle was the star of the first Sweet Sundays demonstration of this year’s Food and Wine Festival, prepared by Napa Rose’s pastry chef Jorge Sotelo, and his assistant Sergio.

Chocolate Souffle

Makes 8 servings

6-1/2 ounces 62% Scharffen Berger Dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 C. plus 6 T unsalted butter
5 large eggs, separated – bring to room temperature before separating, 4 hours or overnight
1/4 C. plus 3 T sugar
1 T all purpose flour

All the ingredients were set out in advance.

Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.

Chef Sotelo finishes melting the chocolate.

In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks.

Chef Sotelo warms the egg whites.

Fold the chocolate mixture into the egg whites.

Sergio pours the chocolate as Chef Sotelo mixes it into the egg whites by hand.

Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center.

The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.

Chef Sotelo demonstrates the technique of making fancifully shaped garnishes out of hot sugar “taffy”.

He finishes a heart-shaped decoration, while a finished corkscrew-shaped decoration sits on the counter.

And voila, the finished souffle, garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream. Looks good enough to eat! It was yummy.