Chocolate Souffle Recipe
Chocolate Souffle is popular with my family, its sure to be so with your family too. It is most popularly enjoyed as a Dessert. It is a Canadian cuisine delicacy. I am sure both of us will be in agreement that this Chocolate Souffle is truly scrumptious.
Ingredients
1 tablespoon confectioners' sugar
6 tablespoons butter or margarine
3 oz. (3 sq.) unsweetened chocolate
5 tablespoons flour
1 1/2 cups milk
6 egg yolks
2/3 cup sugar
4 teaspoons vanilla extract
6 egg whites
Directions
Butter bottom of a 1 1/2 quart souffle dish (straight-sided casserole) and sift the confectioners' sugar over it.
Fold a length of aluminum foil lengthwise and tie around dish.
Melt butter and chocolate together in a heavy saucepan over low heat.
Blend in flour.
Add milk gradually, blending thoroughly.
Stirring constantly, bring to boiling over medium heat.
Remove from heat and set aside.
Beat egg yolks, sugar, and extract together until very thick.
Add sauce gradually, a spoonful at a time, beating until blended after each addition.
Beat egg whites until stiff, not dry, peaks are formed.
Spread egg yolk mixture over egg whites and gently fold together.
Turn into souffle dish.
Set in a shallow baking pan with hot water.
Bake at 375°F 70 minutes, or until a metal knife inserted halfway between center and edge comes out clean.
Lightly sift confectioners' sugar over top.
Carefully remove collar.
Fold a length of aluminum foil lengthwise and tie around dish.
Melt butter and chocolate together in a heavy saucepan over low heat.
Blend in flour.
Add milk gradually, blending thoroughly.
Stirring constantly, bring to boiling over medium heat.
Remove from heat and set aside.
Beat egg yolks, sugar, and extract together until very thick.
Add sauce gradually, a spoonful at a time, beating until blended after each addition.
Beat egg whites until stiff, not dry, peaks are formed.
Spread egg yolk mixture over egg whites and gently fold together.
Turn into souffle dish.
Set in a shallow baking pan with hot water.
Bake at 375°F 70 minutes, or until a metal knife inserted halfway between center and edge comes out clean.
Lightly sift confectioners' sugar over top.
Carefully remove collar.
