Chocolatey Delight

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By Sandra Mendoza Brown • Photography By Dave Califano

When asking for a recipe from a steak house you would think that you’d get something about, well, meat. But Sullivan’s Steakhouse’s head chef, Dakota Likewise, wanted to express that the restaurant is about more than just great entrées.

Rather, chef Likewise dishes on a dessert: Sullivan’s chocolate soufflé cake. The decadent yet light confection — which features three airy layers — warrants saving some space for a taste. “It’s crispy, gooey and cakey,” says Likewise. “It’s just a wonderful thing.” Wonderful indeed.

Chocolate Soufflé

Ingredients

2 lbs. unsalted butter

2 lbs. granulated sugar

2 lbs semi-sweet chocolate

1/2 cup all-purpose flour

3 1/4 cups egg whites

1 1/4 cups egg yolks

non-stick spray (as needed)

additional flour (as needed)

add water to baking

Method

Cut butter and chocolate into small pieces (approximately 1”). In a double boiler place butter, sugar and chocolate. (If you don’t have a double boiler a pot and a mixing bowl can be used to instead.) Completely melt the chocolate mixture, stirring occasionally. Remove bowl from heat and stir in the flour. Let cool slightly, approximately 10 minutes. Beat egg yolks to ribbon stage in a mixer, approximately 3 minutes. In a mixer, beat egg whites until stiff, approximately 1 minutes. Add whipped egg yolks to batter and mix completely. Carefully fold in whipped egg whites.

Spray and flour soufflé cups and fill each cup with 12 oz. ladle to just below the top. Place filled soufflé dishes into water bath, water should cover 2/3 of the sides of the dish. Place in soufflé oven at 350 degrees for 50–60 minutes.

Makes 12 6 oz. servings

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