Chocolate Souffles
"From Food & Wine magazine. I haven't tried this yet, but wanted to save it. It sounds amazing!"
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
6 ramekins
- Serves:
- 6
ingredients
- 1 tablespoon unsalted butter, softened
- 1⁄3 cup sugar, plus some for coating the ramekins
- 4 ounces bittersweet chocolate, coarsely chopped
- 1⁄2 cup cold water
- 1⁄3 cup unsweetened cocoa powder
- 6 large egg whites, at room temp
- confectioners' sugar, for dusting
directions
- Preheat oven to 350. Butter six 1-cup ramekins and coat with granulated sugar, tapping out the excess. Place ramekins on sturdy baking sheet.
- In a large bowl set over a pan of simmering water, melt the chocolate. Off the heat, whisk in the water and cocoa until smooth. In another bowl, using a handheld mixer, beat the egg whites at med-high speed until soft peaks form. Gradually beat in the 1/3 cup of granulated sugar and beat at high speed until the whites are firm and glossy. about one minute. Fold 1/4th of the beaten egg whites into the chocolate mixture, then fold in the rest until no streaks of white remain.
- Spoon the souffle mixture into the ramekins and smooth the tops. Run the tip of your thumb around the inside rim of each ramekin to clean off any spills and to help the souffles rise evenly.
- Bake in the center of the oven for 16 minutes, or until very puffy and set around the edges. Dust the tops with confectioners sugar and serve.
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Reviews
-
These came out perfectly - all 6 of them! I used dark chocolate as well, and Hershey's Special Dark Chocolate cocoa. I was a bit concerned about them rising correctly, but they were quite beautiful, especially with the powdered sugar sprinkled on top! Thanks for posting - this is definitely one of those "special desserts" - made for Spring PAC 2012. -
This was a delicious dessert and it met the requirements of my chocolate craving (used dark sweet chocolate vs. bittersweet). I prepared this souffle in a large fluted dish vs. the 6 small ones. I did not have trouble with it rising; however, it did rise unevenly -- though I think that is probably typical of souffles. Once I served the souffle, I dusted it with powdered sugar and scattered some raspberries on and around it. Made for PAC, 2011. -
I was so looking forward to these souffles but I must have done something wrong. I wiped too much of the sugar and butter off the inside rim I think (believing I was meant to). I have never made a souffle before. As it was, they did not rise properly. That could be this silly oven I've been using - you can't trust the temperature. I'll try these another time just to see - I believe it's a good recipe so will re-visit this in the future. I won't post the photos as they won't promote the recipe. Sorry for this. Made as part of Pick A Chef 2010.
RECIPE SUBMITTED BY
<p>I am (mostly) employed by my husband and two daughters as a stay at home mom. The older I get, the more adventurous I like to get with my cooking. My mother-in-law, Chef hazeleyes, gave me a subscription to to this website back when it was recipezaar and I've been additcted ever since. Oh, and I like to run:)</p>
<p>A few years ago, I completed a year of cooking my way through the Top 100 recipes of 2009. I made, reviewed and submitted a photo of every recipe on the top 100 of 2009 in 2010. What can I say, I was inspired by Julie & Julia but am not quite that ambitious. I am now going through a sort of cooking withdrawl and am excited to try some new recipes soon!</p>
