JULIA CHILD CHOCOLATE SOUFFLE RECIPES

Steps:

• Preheat oven to 350 degrees with rack in center. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• In a large bowl and using a hand mixer, whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.

Steps:

• 1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out. Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112). For easier handling, arrange the dishes on a flat baking tray and set aside.
• 2. In a small heatproof bowl placed over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.
• 3. Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick. Scrape the melted chocolate into the yolks and continue to beat until well combined.
• 4. In another clean large bowl, with whip or clean beaters, whip the 5 egg whites. Start on medium speed and raise the speed as peaks begin to form. Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff. (When the bowl is tipped slightly, the whites should stay in place.) Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated. Do not overmix.
• 5. Using a large spoon, spoon the soufflé batter into the prepared dishes, filling to the top of each dish. Bake 10 minutes; the tops will be slightly crusty and the inside creamy.
• 6. To serve, carefully remove each soufflé and place on a small doily-lined plate. Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Crème Anglaise. Serve immediately.