Simple Baked Chocolate Souffle Recipe
This Hot Chocolate Souffle will make your taste buds crave for more! There is not a single month when I don't serve this yummy Dessert! Stop looking and just try this yummy Hot Chocolate Souffle recipe and you'll never ask for anything else.
Ingredients
3 tablespoons butter or margarine
1/2 cup sugar
2 tablespoons flour
3/4 cup milk
2 tablespoons cocoa
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Directions
Butter the bottom and halfway up the sides of a 1 1/2-quart souffle dish, or 5 individual baking dishes, with 1 tablespoon of the butter.
Coat with 1 tablespoon of the sugar.
Melt remaining butter and blend in flour.
Add milk gradually, and cook, stirring, until thick and smooth.
Stir in cocoa and 2 tablespoons of the sugar.
Separate eggs and beat yolks until thick.
Add a little of the hot mixture to them, then combine the 2 mixtures.
Cook a minute or so longer over low heat, stirring constantly, until mixture thickens again.
Add vanilla.
(This custard sauce may be made as much as an hour before the final preparation.) Beat egg whites with salt until soft peaks form; then add remaining sugar gradually, and continue beating until stiff peaks form.
Fold in chocolate sauce in 2 parts, and turn into the baking dish.
Fit a "collar" (a l1/2-inch-wide strip of paper 12 inches long) around the inside of the dish, if you wish, to make souffle rise higher.
Bake in a 400° oven 30 minutes for a large baking dish, 20 minutes for individual baking dishes, or until the souffle feels set when touched lightly with your finger.
Coat with 1 tablespoon of the sugar.
Melt remaining butter and blend in flour.
Add milk gradually, and cook, stirring, until thick and smooth.
Stir in cocoa and 2 tablespoons of the sugar.
Separate eggs and beat yolks until thick.
Add a little of the hot mixture to them, then combine the 2 mixtures.
Cook a minute or so longer over low heat, stirring constantly, until mixture thickens again.
Add vanilla.
(This custard sauce may be made as much as an hour before the final preparation.) Beat egg whites with salt until soft peaks form; then add remaining sugar gradually, and continue beating until stiff peaks form.
Fold in chocolate sauce in 2 parts, and turn into the baking dish.
Fit a "collar" (a l1/2-inch-wide strip of paper 12 inches long) around the inside of the dish, if you wish, to make souffle rise higher.
Bake in a 400° oven 30 minutes for a large baking dish, 20 minutes for individual baking dishes, or until the souffle feels set when touched lightly with your finger.
