Chocolate Souffle Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Souffle

4 oz dark chocolate
3 tablespoons butter
1/4 cup flour
1/2 cup sugar
1/4 teaspoon fine sea salt
1 1/4 cups milk
1 teaspoon real vanilla extract, or vanilla paste
6 eggs, separated
1 teaspoon cream of tartar

Butter a ceramic or glass 8 cup souffle dish on the bottom and 1/2 way up the sides. Sprinkle with a little sugar and shake the excess sugar out. Set aside. Preheat oven to 375 degrees. In batter bowl microwave chocolate and butter on high 1 minute. Stir to finish the melting of the chocolate, adding another 20 seconds or so if necessary but do not overheat. Whisk in flour, sugar, salt and milk. Whisk well. Microwave on high 2 minutes. Whisk well. Mixture should be thick from the flour. Whisk in the vanilla. Separate eggs. In another batter bowl, whisk the egg yolks well. Gradually whisk in a small amount of the hot mixture to heat the yolks, then whisk in the remaining chocolate mixture. Set aside. In another batter bowl, using an electric mixer beat the egg whites with the cream of tartar until stiff but not dry. Fold chocolate mixture into the whites, very gently. Slip the mixture into the souffle dish. Bake 35-40 minutes, or until souffle is tall and center feels set when touched with your finger. Serve at once....

Recipe created 2003-09-01.

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