Recipe courtesy of Eddie Breghanman
Chocolate Souffle
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- Level: Intermediate
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 426
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 25 g
- Protein
- 10 g
- Cholesterol
- 113 mg
- Sodium
- 90 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 426
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 25 g
- Protein
- 10 g
- Cholesterol
- 113 mg
- Sodium
- 90 mg
Ingredients
Souffle:
Directions
- Pre-heat oven to 400 degrees F.
- Prepare 6 (6-ounce) baking molds by brushing softened butter and lightly sprinkling them with sugar.
- Combine the milk and the cornstarch in a large saucepan, and bring to a boil. Place the chopped chocolate in a large bowl. Once the milk has come to a boil, pour it over the chocolate, and mix. Add the egg yolks to the chocolate mixture, and mix until smooth.
- Using a hand held or professional mixer, combine the sugar and egg whites, whip until medium peaks. Incorporate and fold a small amount of the egg whites into the chocolate mixture to bring both products to like consistencies. Add the remaining egg whites, and fold in gently. Pour batter into butter coated molds to the top, and level off the top with a spatula or palette knife. Using a clean cloth, wipe the edges off. Place the molds on a baking sheet, place in the oven, and add a small amount of water for steam. Bake the souffles for approximately 10 minutes. To test doneness, souffles should not "jiggle" excessively.
- Serve souffles immediately with a dusting of powdered sugar, or your favorite sauce.
