How to Make a Chocolate Soufflé

Chocolate soufflé is a real treat for dessert. This recipe makes four to six individual ramekins.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 c. cocoa
• 1/2 c. milk
• 1/2 c. sugars plus extra for the ramekins
• 4 eggs
• 2 tbsp. cold butter
• 1/3 c. cream
• 1 oz. unsweetened chocolate
• confectioners' sugar
• 1/4 c. all-purpose flour
• 1/2 c. sugars plus extra for the ramekins
• 1/4 c. cocoa
• 4 eggs
• 1/2 c. milk
• Confectioners' Sugar
• 1 oz. unsweetened chocolate
• 2 tbsp. cold butter
• 1/4 c. all-purpose flour
• 1/3 c. cream

1. Heat the oven to 375 degrees F.

2. Separate the eggs carefully, making sure to get no yolk in the whites.

3. Butter the insides of six individual ramekins and coat them with sugar by adding a teaspoon or so to each one and rolling it around so it sticks to the butter.

4. Bring the milk and cream to a slow simmer.

5. Meanwhile, mix together 1/4 c. sugar with the flour, butter and cocoa powder.

6. When the milk and cream mixture simmers, whisk the chocolate and the cocoa mixture into it and stir constantly over low heat for about 2 to 5 minutes. The mixture will thicken considerably.

7. Let the mixture cool to room temperature.

8. In another bowl, beat the egg yolks until frothy, about 3 to 5 minutes, and beat them into the chocolate mixture.

9. Beat the egg whites and a pinch of salt until they begin to build in volume, then slowly add the remaining 1/4 c. sugar.

10. Beat the whites to medium peaks. When you scoop some up and hold the scoop upright, the tail, or peak, should just topple over. They should still be smooth and shiny; if they're dry and grainy, you've overwhipped them.

11. Fold 1/3 of the whites into the cooled chocolate mixture until mostly combined, then add the rest and carefully fold them in.

12. When combined, spoon the mixture into the prepared ramekins, about 1/2 or 2/3 full, and bake for 15 to 20 minutes or until the soufflés have stopped rising.

13. Serve by opening the top with a spoon and pouring in some chocolate sauce or your favorite dessert sauce.

Tips & Warnings

• Soufflés rise because the air held in the whipped egg whites expands. Don't overwhip the whites, and be careful when folding them into the egg mixture so you preserve as much of that suspended air as possible.
• Don't open the oven door during baking.
• Garnish the top of the soufflé with powdered sugar.

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[lamiouta]

on 1/14/2007 This is THE recipe!!! I just used the best semi-bitter 68% cacao chocolate and half the egg whites and it gave me the best chocolate souffle!!! You will love it and your guest will pay you big bucks for the recipe :)