Chocolate Ricotta Soufflés Culture: the word on cheese
Position a rack in the bottom third of the oven.Heat the oven to 425°F.
Generously butter the sides and bottoms of six 4- or 5-ounce ramekins. Add a tablespoon of the sugar to one of the ramekins, tilting and rolling it to coat evenly. Spill the excess sugar into the next ramekin and repeat, adding another ½ tablespoon of sugar as necessary. Place the prepared ramekins on a baking sheet and set aside.
½ tablespoon unsalted butter, softened
¼ cup plus 1½ tablespoons sugar
¼ cup brewed coffee, at room temperature
6 ounces bittersweet chocolate, grated
½ cup whole-milk ricotta
2 large egg yolks, at room temperature
¼ teaspoon ground cinnamon
6 large egg whites, at room temperature
Pinch of salt
In a large, microwave-safe bowl (we used glass), combine the coffee and chocolate. Microwave at 50 percent power until melted, about 1½ to 2 minutes. Stir until smoothly blended. Let cool to room temperature.
Add the ricotta, egg yolks, and cinnamon to the chocolate mixture. Beat by hand until smoothly blended and light in texture.
Beat the egg whites with the salt until frothy. Gradually add the remaining ¼ cup of sugar. Continue to beat until soft peaks form. Fold about one-third into the ricotta mixture. Repeat until all the whites have been incorporated. Transfer the result to the prepared ramekins, filling the molds to the top. (Note: The soufflés can be held for up to 2 hours at room temperature before baking.)
Bake until risen and cooked nearly through, about 12 to 14 minutes. The center of each soufflé should be soft but not runny.
Recipe by Jill Van Cleave
Jill is a Chicago-based food consultant specializing in recipe development.
Photo by Matt Armendariz