Ingredients

 

Chocolate Souffle

  • 2 tsp butter melted
  • 4 tbsp sugar
  • 4 oz chocolate 60%
  • 2 tbsp butter
  • 2 tbsp flour
  • 9 tbsp milk
  • 1 pinch salt
  • 1 pinch cinnamon
  • 2 large egg yolks
  • 4 large egg whites
  • 1 pinch cream of tartar
  • 2 tbsp sugar
  • 3 tbsp chocolate liquor patron
  • 1 tbsp vanilla

Nutritional information

Calories: 167kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 48mgSodium: 49mgPotassium: 121mgFiber: 1gSugar: 18gVitamin A: 89IUCalcium: 34mgIron: 1mg
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 8 people

For the souffle

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.  Brush bottom and sides of 2 (5-ounce) ramekins lightly with melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar. 
    Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.  Melt 2 tablespoon butter in a skillet over medium heat. Sprinkle in flour.
    Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cinnamon. Mix together thoroughly. Add egg yolks and mix to combine. 
    Place 4 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add sugar in a slow continuous motion and continue whisking until mixture is stiff peaks, 3 minutes. 
    Fold in egg whites to chocolate mixture in 3 intervals. Mix until egg whites are thoroughly incorporated into the chocolate base.  Divide mixture between 10 small prepared ramekins. Place ramekins on prepared baking sheet.         Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.  Feel free to serve with a scoop of vanilla ice cream, Serve and enjoy!
    Chocolate souffle recipe

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