Chocolate Souffle Recipe
An empty belly is a great cook and Chocolate Souffle is a great way to fill it. It would be a sin to not try this sinfully delicious Chocolate Souffle recipe.
Ingredients
1 teaspoon sugar
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 cup milk, scalded Pinch of salt
2 (1-ounce) squares unsweetened chocolate
1/2 cup sugar
2 tablespoons brewed coffee
3 egg yolks, beaten
1/2 teaspoon vanilla extract
4 egg whites Sweetened whipped cream Grated chocolate (optional)
Directions
Lightly butter bottom of a 1 1/2-quart souffle dish; sprinkle with 1 teaspoon sugar, and set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt.
Remove from heat; set aside.
Combine 2 squares chocolate, 1/2 cup sugar, and coffee in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Stir chocolate mixture into sauce.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Stir in vanilla.
Beat egg whites (at room temperature) until stiff, but not dry peaks form.
Gently fold into chocolate mixture.
Carefully spoon into prepared souffle dish.
Bake at 350° for 50 minutes or until puffed and set.
Serve immediately with whipped cream and grated chocolate, if desired.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt.
Remove from heat; set aside.
Combine 2 squares chocolate, 1/2 cup sugar, and coffee in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Stir chocolate mixture into sauce.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Stir in vanilla.
Beat egg whites (at room temperature) until stiff, but not dry peaks form.
Gently fold into chocolate mixture.
Carefully spoon into prepared souffle dish.
Bake at 350° for 50 minutes or until puffed and set.
Serve immediately with whipped cream and grated chocolate, if desired.
