Recipes Chocolate Soufflé Symphony Be the first to rate & review! This recipe offers an amazing range of textures and temperatures—individual warm chocolate soufflés topped with fudgy ice-cold chocolate sorbet and thin, crisp chocolate cookie strands. The soufflés and the sorbet would also be delicious served solo.Plus: More Dessert Recipes and Tips By François Payard François Payard François Payard is a third generation French Pastry Chef born in Nice on July 16th, 1966. François cultivated his passion for the art of Pastry as a child in his grandfather's acclaimed shop, Au Nid des Friandises on the Riviera. He grew up surrounded by delicious, classic French pastries, a tradition carried on by his parents and grandparents for over fifty years.Payard has opened bakeries and patisseries at Caesars Palace in Las Vegas, as well as multiple locations in Manhattan, Japan and Korea. Not just a chef, François is also the author of the popular cookbooks "Bite Size: Elegant Recipes for Entertaining", Simply Sensational Desserts," "Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone" and "Payard Desserts." Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 4 large eggs, separated 3 1/2 tablespoons sugar 1 1/2 teaspoons all-purpose flour 1 stick plus 2 tablespoons (5 ounces) unsalted butter 6 ounces extra-bittersweet chocolate, finely chopped 1/2 teaspoon fresh lemon juice Chocolate Sorbet Chocolate Spaghetti Directions Preheat the oven to 375°. In a large bowl, whisk the egg yolks briefly. Gradually add 3 tablespoons of the sugar and the flour, whisking until light and fluffy. In a small saucepan, melt the butter over low heat. Remove from the heat, add the chocolate and stir until completely melted. Let cool to room temperature. Stir the chocolate into the egg mixture. Butter six 1/2-cup ramekins and coat them with sugar. In a large bowl, beat the egg whites with the lemon juice until soft peaks form. Add the remaining 1/2 tablespoon sugar and beat until firm and glossy. Using a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until just blended, with a few streaks of white remaining. Carefully spoon the mixture into the ramekins, filling them three-quarters full. Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 10 minutes, or until the soufflés have risen nicely and are just slightly wobbly in the center. Using oven mitts or large tongs, carefully remove the soufflés from the water bath and unmold each one onto a dessert plate. Top with a small scoop of the Chocolate Sorbet and garnish with a band of the Chocolate Spaghetti. Serve at once. Suggested Pairing Pair with a Madeira, such as Leacock's 15 Year Old Bual or Blandy's 15 Year Old Malmsey. Rate it Print