**Adapted from Kenzi’s “Almost Flourless Chocolate Cake” on the Food52 website.**
Smoky Chocolate Souffle
medium to large microwaveable bowl (large enough to beat 3-4 quarts of batter)
balloon whisk or hand mixer with a whisk attachment
souffle dish at 7 inches in diameter
optional – small (tablespoon) cookie scoop to help measure the bacon fat
7 ounces best-quality dark chocolate, in pieces (I only had 60% at the time, I suggest using at least 70%.)
4 ounces bacon fat (I suggest using 2-3 ounces unless you love bacon as much as I do.)
3 ounces unsalted European-style butter (I suggest using the difference from the bacon fat to total 7 ounces.)
1 1/3 cup granulated sugar
5 large eggs at room temperature
1 tablespoon cocoa powder
1-2 tablespoons raw sugar
Cajeta (goats milk caramel) to serve
- Heat the oven to 375º F, and butter your souffle dish. Using the parchment paper, create a collar for the souffle’s sides to climb, then butter it also.
- Put the chocolate pieces, bacon fat, and butter into the bowl and microwave in 15-second increments until almost melted, enough that the rest will melt when stirred.
- Using the whisk or hand mixer with the whisk attachment, add the sugar, stir to combine, and set aside to cool slightly.
- Add the 5 eggs one at time, beating very well after each addition. The batter should start to get bulky from the air whipped into it.
- Mix in the cocoa powder.
- Pour batter into the prepared dish, sprinkle the raw sugar on top, and bake for 15 minutes.
- CRITICAL: At any time, do NOT open the oven door, or the souffle will fall.
- Lower the temperature to 325º F, and bake for about another 15 minutes.
- Slowly take the souffle out of the oven. (It may deflate in the process, but will still taste amazing.)
- Carefully remove collar and serve individually with a half cup of cajeta, or let guests serve themselves with hefty spoonfuls from the dish while pouring cajeta into each plate.