Chocolate Souffle

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons (1 ounce) unsalted butter
  • 4 tablespoons sugar
  • 4 ounces bittersweet chocolate, cut into small pieces
  • 4 eggs, separated
  • 2 tablespoons orange liqueur
  • 3 egg whites
  • 1/2 lemon, juiced
  • Powdered sugar, for garnish
  • Unsweetened whipped cream
Directions
  • Preheat the oven to 400 degrees F.

  • Butter and dust with about 2 tablespoons of the sugar, 6 (1-cup) souffle dishes. Chill until needed.

  • Melt the chocolate in a metal bowl set over a double boiler. Remove from the heat and stir in the egg yolks and the liqueur.

  • Whip all 7 egg whites until they form soft peaks. Whip in the lemon juice and the remaining 2 tablespoons sugar. Continue to whip the whites until they are stiff but still very shiny. Stir a quarter of them into the chocolate mixture, and then gently fold in the remaining whites.

  • Fill the molds with the souffle mixture. Run your thumb around the inside edge of each dish so that the souffles will form a hat. Bake for 8 to 10 minutes, or until the edges are set but the middle is still just a little soft.

  • Serve on napkin-lined dessert plates. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately.


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    Chocolate Souffles

    Recipe courtesy of Claire Robinson