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02/28/2011 National Chocolate Soufflé Day Devilish Chocolate Soufflé

Source of Recipe

Go Dine


Recipe Introduction

A chocolate soufflé is one of those desserts that can inspire both fear and wonder. You are warned of a lengthy wait if you order one in a restaurant, though the warning is accompanied with an implicit promise that your patients will be rewarded. And, everyone has heard of the inevitable collapse caused by a slamming door or dropped pot. Soufflés are finicky and temperamental, only to be attempted by the culinary expert or adventurer, at least that is what some would have you believe. But the reality is quite the opposite. I am here to tell you my friends that if you have an oven and a whisk, you can make a chocolate soufflé. 365 Foods

List of Ingredients

HOME COOKIN’ 02/28/2011 National Chocolate Soufflé Day Devilish Chocolate Soufflé


Devilish Chocolate Soufflé


110g / 4oz really good dark chocolate
4 egg yolks
6 egg whites at room temperature
cream and icing sugar to serve




Recipe

Put a baking sheet in the oven and preheat it to 200C / 400F.

Butter a 1.2 litre / 2 pint soufflé dish or four individual ramekins (250ml / 1 cup size)

Chop the chocolate into small pieces and put into a mixing bowl over a saucepan of water that is just simmering. When the chocolate has melted, beat it until smooth.

Whisk the egg yolks well and stir them into the chocolate.

In a clean dry bowl whisk the egg whites until stiff.

Fold the egg whites gently, a little at a time, into the chocolate mixture with a metal spoon, so as not to lose any air.

Spoon the mixture into the prepared soufflé dish and bake on the heated baking sheet until the soufflé has puffed right up and is springy to the touch. This should take about 20 minutes for the large soufflé and 10-12 minutes for the individual ones.

Serve immediately, as they will collapse in a few minutes and not look nearly so impressive. You can dust them lightly with icing sugar and serve with a jug of pouring cream alongside to douse them with.