So, a long time ago I promised to share my Chocolate Souffle recipe that is to DIE for… well, finally here it is 🙂
Ingredients. Be sure to get good chocolate, don’t go cheap. 🙂 You should have enough chocolate to make the souffle again at a later time.
First, spray the ramekins with cooking spray and then dust with some sugar. This recipe makes about 5-6 ramekins. I only had 4 ramekins so I used one coffee cup. I really need to buy another set. 🙂 But, hey… coffee cups work quite well for souffles!
Combine 2/3 cup of sugar and a 1/2 cup of water, and boil. Mix until sugar dissolves.
Remove from heat, and stir in chocolates
Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon of salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
Place egg whites and cream of tartar in a large bowl, beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
Gently stir one-fourth egg white mixture into chocolate mixture, fold in remaining egg white mixture.
Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish, add hot water to dish to a depth of 3/4 inch. (Line the dish with a towel to keep ramekins in place.)
Bake at 350 for 40 minutes or until puffy and slightly cracked. Remove ramekins from dish.
Chocolate Souffle = a taste of heaven! These are so good! Do not even compare it to chocolate cake, it is more dense and the flavor is rich and delightful. What you don’t eat, keep refrigerated and you can warm it up in the microwave (30 seconds). I usually top them with a cream anglaise sauce, or dust them with powdered sugar and top with a strawberry. However, they are good alone, too!
The full recipe is below:
Chocolate Souffle
Cooking spray
8 teaspoons sugar
2/3 cup sugar
1/2 cup water
2 oz semisweet chocolate, chopped
1 once unsweetened chocolate, chopped
1/2 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
Heat oven to 350.
To prepare souffle cakes, lightly coat 5-6 4-oz ramekins with cooking spray. Sprinkle each with 1 teaspoon of sugar.
Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt.
Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon of salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
Place egg whites and cream of tartar in a large bowl, beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture, fold in remaining egg white mixture.
Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish, add hot water to dish to a depth of 3/4 inch. (Line the dish with a towel to keep ramekins in place.)
Bake at 350 for 40 minutes or until puffy and slightly cracked. Remove ramekins from dish.
