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    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

 

 

 


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