Chocolate souffle

>> Wednesday, December 30, 2009

While I am off for a couple of weeks from work on holiday, I am making an effort to learn how to make great souffle's.  I made a pretty delicious mushroom souffle last week and last night, I attempted the chocolate souffle.  Where the taste was great, it was a little too cakey...not eggy enough. The souffle didn't come out with a great rise and quickly fell. It was a learning experience for sure and think that if I had added a couple of extra egg whites to the mix, it would have worked beautifully.  Anyhow, here is the recipe I went by.


3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semisweet or bittersweet chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
pinch salt
pinch cream of tartar


1.Heat oven to 375° F. Use 1 tablespoon of the butter to grease on 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.

2.In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

3.In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins.

4.Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.


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