As soon as I saw the souffle making it’s way to the table I knew I was going to like it. I could tell by the color. It was almost black instead of the much more common light brown–indicating the use of very dark and bitter chocolate. A taste confirmed this theory.
Pastry Chef Andrea Jarosh explained the dessert this way “it’s not really a souffle it’s more like the love child between a souffle and a molten chocolate cake. We use a lot of Valrhona bittersweet chocolate to make this. It’s not sweet”. The souffle comes with a side of peppermint ice cream. This was the first night Donatella had served the dark chocolate souffle, hopefully, they’ll add it to the menu (they said they were going to try it out this week).
Donatella is located at 184 8th Ave (19 St) Their web site is here.