Lost Dishes: Fio's La Fourchette

Fio's La Fourchette: Chocolate Soufflé

Soufflés were Fio’s La Fourchette signature dessert. Twenty-five flavors were rotated, with three soufflés featured on each menu. One was always chocolate; the other two varied from night to night. Many patrons couldn't visit Fio’s without having a soufflé.


Bake in preheated oven	Serve with chocolate sauce

Chocolate Soufflé

Source: St. Louis Post-Dispatch, August 23, 1997

Yield: 4 servings

Ingredients

1 Tbsp unsalted butter, melted
1/4 cup granulated sugar, divided
6 eggs, separated
3 Tbsp crème de cocoa liqueur
1 tsp all-purpose flour
1 oz semi-sweet chocolate (of excellent quality), melted
Powdered sugar
Chocolate sauce

Preparation

Preheat oven to 375 to 400 degrees.

Brush inside and rim of 4 individual soufflé dishes with melted butter; coat generously with 2 tablespoons granulated sugar.

Place egg yolks, remaining 2 tablespoons sugar, crème de cocoa, flour and chocolate into a metal bowl. Combine and warm over a double boiler on low heat until slightly thickened (the consistency of pancake batter); remove from heat.

In a separate bowl, whip the egg whites to soft peaks. Fold into the chocolate mixture. Fill the soufflé dishes to the top of each dish, but be careful not to overfill.

Bake in the preheated oven for 11 to 15 minutes, adjusting the temperature to avoid overbrowning. Dust with powdered sugar; serve immediately with chocolate sauce.