Guest Chef Terina Maywald of Kincaid Grill prepares a "bulletproof" souffl¿¿ with a bourbon kick.

Guest Chef Terina Maywald of Kincaid Grill prepares a "bulletproof" souffl¿¿ with a bourbon kick.

by Guest Chef Terina Maywald of Kincaid Grill Staff Writer KTUU

April 7, 2010

Ingredients:

  • 2 ounces unsalted butter
  • 6 ounces sweet dark chocolate, chopped coarsely
  • 2 ounces unsweetened chocolate
  • 6 egg yolks
  • 1/8 cup water
  • 6 ounces granulated sugar
  • 6 egg whites
  • 1/8 cup bourbon
  • 1/2 teaspoon cream of tartar

Procedure:

  1. Brush melted butter over the insides of 8 4-ounce round ramekins
  2. Coat with granulated sugar
  3. Place forms on sheet pan and reserve in the refrigerator
  4. Combine butter and both chocolates in bowl
  5. Melt over a double boiler, stirring occasionally
  6. Do not overheat or burn
  7. Begin whipping the egg yolks
  8. Combine water with a little less than half of the granulated sugar in a saucepan and bring to a boil
  9. Pour the boiling water into the yolks as they are beating at medium speed
  10. Turn speed to high and continue whipping until yolks are light and fluffy and tripled in volume
  11. Fold yolks into chocolate/butter mixture together with the bourbon
  12. Whip egg whites with remaining sugar and cream of tartar to stiff peaks
  13. Fold chocolate mixture into the egg whites
  14. Fill ramekins evenly with batter
  15. Wipe clean, cover, date, and refrigerate for at least 2 hours or overnight
  16. The batter must be chilled through before baking
  17. Bake at 350 degrees for 15 minutes
  18. Quickly remove from oven, dust with powdered sugar and serve on a napkin-lined plate