Dark Chocolate Soufflé
List of Ingredients
Serves 6
1 Tbs. Sugar
1/2 cup Dutch-process Cocoa
1/4 cup All-purpose Flour
1/4 cup Butter or Margarine, softened
1 cup Whole Milk
1/2 cup plus 2 Tbs. Granulated Sugar, divided
1 tsp. Vanilla Extract
4 large Eggs, Separated
French Vanilla Ice Cream (Optional)
Recipe
Pre-heat oven to 350-F degrees F and lightly
butter a 6-cup soufflé dish, then coat the dish
with 1 tablespoon of sugar and reserve.
In medium mixing bowl, combine the Dutch-process
cocoa and flour. Add the softened butter
and blend well. Set aside for now.
In medium saucepan, warm the milk until very
hot. Reduce heat and add cocoa mixture, beating
with wire whisk until smooth and thick. Remove
the mixture from the heat source and stir in 1/2
cup sugar and the vanilla extract.
Let the mixture cool slightly and add the egg
yolks, one at a time, beating well after each
addition. Cool the mixture to room temperature.
In large mixer bowl, beat egg whites until foamy.
Gradually add remaining 2 tablespoons of sugar
and continue beating until stiff peaks form.
Fold a small amount of beaten whites into
chocolate mixture to temper. Fold chocolate
mixture into remaining whites. Carefully pour
the soufflé into the prepared dish.
Bake for 40 to 45 minutes until puffed. Serve
immediately with ice cream and enjoy
|
Â
Â
Â
|
member logon
