No Fail Chocolate Souffles
From luisascatering 15 years ago
- 20 minutes to make
- Serves 6
This is a stable version of a soufflé that gives you time to get the dessert onto plates without having it fall. Freshly whipped cream and fresh berries macerated in Grand Marnier are a delicious accompaniment.
Ingredients
- 12 ounces bittersweet or semi-sweet chocolate (the BEST quality you can get please, like Scharffen Berger, Guittard or Valrhona) shopping list
- ¾ cup sugar shopping list
- 1 cup unsalted butter shopping list
- 4 large egg yolks shopping list
- 6 large egg whites shopping list
- 2/3 cup all-purpose flour shopping list
How to make it
- Preheat the oven to 400 degrees. Butter six individual soufflé cups (ramekins).
- Melt the chocolate and butter in a double boiler over simmering water. Remove from the heat and allow to cool slightly.
- In the meantime, beat the egg whites with an electric mixer until they form soft peaks. Still beating, gradually add the sugar until it is combined and the peaks are stiff.
- Whisk the egg yolks into the chocolate mixture until smooth. Whisk in the flour. Then fold in the whipped egg whites. Divide the mixture among the prepared soufflé cups. Place the cups on a baking sheet, and bake for 15 to 20 minutes, until the edges are set. Serve immediately.
- NOTE: The batter may be refrigerated in the ramekins for up to 24 hours. Allow extra time to bring it to room temperature before baking.
The Rating
Reviewed by 6 people-
mmm..sounds so good!
magali777
in Mexico loved it
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Luisa I love the way these are made as individual servings. The presentation with the star fruit and berries makes it a decadent yet light treat for the eye and palate.
Five forks and a smile :)
trigger
in loved it
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P.S. Another beauty flag for you Luisa
trigger
in loved it
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