Steal This Recipe® Chocolate Soufflé |The Bistro Garden

Recipes
March 10, 2011

This sublimely melt-in-your-mouth Chocolate Soufflé is surprisingly easy to make

Stolen with permission from Chefs Carolyn Niklas Pappas and Gregory Pappas of The Bistro Garden in Studio City, Los Angeles this sublimely melt-in-your-mouth Chocolate Soufflé is surprisingly easy to make and will probably become a favorite in your home kitchen.

The Bistro Garden is known for its American-Continental cuisine, with signature dishes such as Lobster Bisque en Croute, Niman Ranch Double Cut Pork Chop with Whole Baked Apple filled with Cinnamon Applesauce; Scottish Smoked Salmon with Potato Pancakes, Colorado Rack of Lamb with Rosemary Thyme Jus.

The restaurant itself is modeled after a European winter-garden with 30 foot ceilings, glass latticework and skylights and features a beautiful dark mahogany bar, and the special Fireside Room, with its 19th Century Scottish marble mantle, crystal chandeliers, private bar and baby grand piano.

About the chefs: The Bistro Garden at Coldwater is the third in the Bistro and Bistro Garden family of restaurants - two of which were the most famous restaurants in Beverly Hills from the 1960s through the l980s. Every famous person of the day, including movie stars, Presidents and gangsters, dined at the restaurants. In 1990, Carolyn Niklas Pappas and her husband Gregory opened The Bistro Garden at Coldwater in Studio City. They still honor many of the original recipes served at the Bistro and Bistro Garden -the original restaurants were owned by Carolyn’s father, noted restaurateur Kurt Niklas, who had been the maitre d’ at the famous Romanoff’s in Beverly Hills.

Please note this recipe calls for an electric mixer and 5-6 ounce soufflé forms.

The Bistro Garden at Coldwater
12950 Ventura Boulevard
Studio City, CA 91604 
818 501 0202

Chocolate Soufflé is served at The Bistro Garden for $10.75.
This recipe makes 5 soufflés.

Chocolate Soufflé Ingredients:
1 ½ egg yolks
1 ½ oz sugar
½ oz flour
½ cup milk
½ teaspoon vanilla extract
1 ½ oz unsweetened chocolate (melted)
Butter and sugar to coat the soufflé forms
Powdered sugar to garnish
Whipped cream to garnish

For the meringue:
¾ cup egg whites
1 ½ oz sugar
½ teaspoon tartar

Steal This Recipe® Step by Step Instructions:
Preheat the oven to 350 degrees for a convection oven, or 425-450 degrees for a regular oven.
Mix the egg yolks with the sugar and vanilla extract.
Add the flour and stir until it forms a smooth paste.
Bring the milk to a boil in a saucepan and add the paste-like mixture to the milk. Let it boil for one minute before stirring.
Use a wire whisk to mix, then a wooden spatula to stir until the paste removes itself from the saucepan.
Put the paste in an electric mixer (with the paddle attachment on medium speed) for approximately 5 minutes, add the melted chocolate, mix well and place in a mixing bowl.
Place the egg whites in an electric mixer (with the whip attachment) with the cream of tartar and sugar and whip until stiff glossy peaks form.
Fold one third of the egg white into the chocolate mixture to lighten the texture; then fold in the rest in two steps with a rubber spatula.
Use 5-6 oz soufflé forms coated with butter and sugar.
Cook for 18 minutes at 350 degrees in a convection oven, or for 20 minutes at 425-450 in a regular oven.
Sprinkle the soufflés with powdered sugar and serve with whipped cream.