Double Chocolate Soufflé
Double Chocolate Soufflé is a side dish that serves 6. One serving contains 268 calories, 5g of protein, and 16g of fat. For 90 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, egg whites, egg yolks, and a handful of other ingredients are all it takes to make this recipe so yummy. 18 people were impressed by this recipe. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 20%, this dish is rather bad. If you like this recipe, you might also like recipes such as Double Chocolate Souffle Cake, Double-Chocolate Soufflé Torte with Raspberry Sauce, and Double-Chocolate Soufflé with Vanilla Custard Sauce.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
Butter, for the baking dish
4 large egg whites
3 large egg yolks
6 tablespoons granulated sugar
5 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons whiskey, or 1 teaspoon vanilla extract
1/4 cup milk, preferably whole
Equipment:
ramekin
baking sheet
oven
bowl
frying pan
whisk
hand mixer
spatula
Cooking instruction summary:
1. Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a baking sheet. Preheat the oven to 400°F (205°C).2. In a large heatproof bowl placed over a pan of simmering water, heat the 5 ounces chopped chocolate and the milk until the chocolate melts. Do not let the bottom of the bowl touch the simmering water. Remove the pan from the heat and whisk in 3 tablespoons sugar, the whiskey, and the egg yolks. Let cool to room temperature.3. In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until they’re foamy and begin to hold their shape as peaks when the beaters are lifted. Gradually beat in the remaining 3 tablespoons sugar, whipping until the whites form and hold soft, droopy peaks.4. Using a spatula, gently fold the beaten egg whites into the chocolate mixture. Fill each ramekin or custard cup halfway with the soufflé mixture. Sprinkle with the coarsely chopped chocolate or chocolate chips. Add enough of the remaining batter to fill each soufflé dish almost to the top.5. Bake for 14 minutes, or until the soufflés appear firm yet are slightly jiggly when nudged. They should be very soft when you remove them from the oven. Serve immediately.
Step by step:
1. Butter six 4-ounce ramekins or 6-ounce custard cups.
2. Place them on a baking sheet. Preheat the oven to 400°F (205°C).
3. In a large heatproof bowl placed over a pan of simmering water, heat the 5 ounces chopped chocolate and the milk until the chocolate melts. Do not let the bottom of the bowl touch the simmering water.
4. Remove the pan from the heat and whisk in 3 tablespoons sugar, the whiskey, and the egg yolks.
5. Let cool to room temperature.
6. In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until they’re foamy and begin to hold their shape as peaks when the beaters are lifted. Gradually beat in the remaining 3 tablespoons sugar, whipping until the whites form and hold soft, droopy peaks.
7. Using a spatula, gently fold the beaten egg whites into the chocolate mixture. Fill each ramekin or custard cup halfway with the soufflé mixture. Sprinkle with the coarsely chopped chocolate or chocolate chips.
8. Add enough of the remaining batter to fill each soufflé dish almost to the top.
9. Bake for 14 minutes, or until the soufflés appear firm yet are slightly jiggly when nudged. They should be very soft when you remove them from the oven.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
