Chocolate Souffle
This is the most difficult of the recipes. Chocolate Souffle has a rich and simply amazing flavor that is very easy to mess up. However, if you do it right, this recipe could be a favorite for years to come. Make it for the new guy or girl in your ENC1101 class or for you chem partner and sparks may fly. Chocolate IS romance.
Ingredients
- 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
- 5 ounces bittersweet chocolate, chopped finely
- 3 large egg yolks, room temperature
- 6 large egg whites, room temperature
- 1/16 teaspoon salt
- Butter
- Powdered sugar
Prep Time: 15 Min, Cook Time: 15 Min
Directions
- Preheat oven to 375 degrees.
- Butter 6 individual soufflé ramekins and sprinkle with sugar. set aside.
- Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Remember even a small amount of overheated chocolate will ruin the entire batch) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
- In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
- Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
- Spoon your soufflé mixture into the prepared ramekins and bake right away for 12 – 15 minutes until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar.
- Makes 6 servings. Enjoy!