Chocolate Souffle

If you want to add more Mediterranean recipes to your recipe box, Chocolate Souffle might be a recipe you should try. This recipe serves 15 and costs $1.54 per serving. One portion of this dish contains approximately 8g of protein, 34g of fat, and a total of 499 calories. 63 people have tried and liked this recipe. A few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for valentin day. If you have butter, cream of tartar, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns a rather bad spoonacular score of 32%. Similar recipes are White Chocolate Soufflé Cakes With Raspberry-chocolate Sauce, Dark Chocolate Soufflé Cakes With Espresso-chocolate Sauce, and Chocolate Orange Liqueur Souffle with Chocolate Sauce.

Servings: 15

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream. Preheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 375 degrees F.

3. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.

4. Place the ramekins on a sheet pan.

5. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.

6. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.

7. Add the batter to the buttered and sugared ramekins, filling them to the top.

8. Bake for about 15 minutes.

9. Top with powdered sugar and whipped cream.

10. Preheat the oven to 375 degrees F.

11. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.

12. Place the ramekins on a sheet pan.

13. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.

14. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.

15. Add the batter to the buttered and sugared ramekins, filling them to the top.

16. Bake for about 15 minutes.

17. Top with powdered sugar and whipped cream.

Nutrition Information:

covered percent of daily need

 

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