Chocolate Soufflé

I made these souffles for my ladies on Valentine’s Day this year.  They came out great!  Very simple to make and they were gleefully eaten by all.

INGREDIENTS

  1. tablespoons butter
  2. tablespoons unsweetened cocoa
  3. ounces semisweet or bittersweet chocolate
  4. 1/2 teaspoon vanilla extract
  5. egg yolks
  6. egg whites
  7. tablespoons sugar
  8. pinch salt
  9. pinch cream of tartar

DIRECTIONS

  1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
  2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
  3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.

Source: Chocolate Soufflé

Leave a Reply

Your email address will not be published. Required fields are marked *