Chocolate Souffle Recipe
Chocolate Souffle is a delicious dessert recipe that is simply easy-to-prepare. Once you have this Chocolate Souffle, I am sure you will always crave for it.
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Unsweetened chocolate square | 2 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Coffee | 2 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| 3 egg yolks, lightly beaten | ||
| 4 egg whites, stiffly beaten | ||
| Whipped cream | ||
Directions
1. Preheat oven to moderate (375° F.).
2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. Add the salt.
3. Melt the chocolate with the sugar and coffee over hot water. Stir the melted chocolate mixture into the sauce and add the vanilla. Beat in the egg yolks, one at a time, and cool.
4. Fold in the stiffly beaten egg whites and turn the mixture into a buttered two-quart casserole sprinkled with sugar. Bake thirty to forty-five minutes, or until puffed and brown.
2. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. Add the salt.
3. Melt the chocolate with the sugar and coffee over hot water. Stir the melted chocolate mixture into the sauce and add the vanilla. Beat in the egg yolks, one at a time, and cool.
4. Fold in the stiffly beaten egg whites and turn the mixture into a buttered two-quart casserole sprinkled with sugar. Bake thirty to forty-five minutes, or until puffed and brown.
Chef
