Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Souffle: Chocolate Souffle - Quart




Source of Recipe


Molly Price of Television's "Third Watch"


List of Ingredients




Unsalted butter, softened, for soufflé dish
6 tablespoons sugar, plus more for soufflé dish
4 ounces bittersweet chocolate, finely chopped
3 large egg yolks
1/4 cup all-purpose flour
1 cup milk
5 large egg whites
Pinch of cream of tartar
Confectioners’ sugar or cocoa for dusting (optional)
Heavy cream for serving, optional


Recipe



1. Preheat oven to 400° with rack in center. Generously butter a 1-quart soufflé dish. Coat with sugar, tapping out excess. Refrigerate until ready to use.

2. Melt the chocolate in a heatproof bowl set over a pan of simmering water; set aside. In a medium bowl, combine egg yolks and 4 tablespoons sugar. Stir in the flour, until well combined; set aside.

3. In a medium saucepan, heat milk to just below the boil. Gradually whisk half of the hot milk into the egg yolk mixture. Return to the pot with the hot milk, and bring to a boil. Cook, whisking constantly, for 2 minutes. Whisk in melted chocolate. Transfer to a large bowl. Press a piece of plastic wrap directly onto surface; set aside.

4. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, beating until stiff glossy peaks form.

5. Whisk one-third of the egg whites into the chocolate base. Gently, fold remaining whites into mixture (don’t worry if some streaks remain.) Transfer to prepared soufflé dish. Place on a baking sheet, and bake for 15 minutes. Reduce oven temperature to 375°, and bake 15 minutes more. Dust with confectioners’ sugar or cocoa powder, if desired. Serve immediately.



YIELD: 1 Quart Souffle