Simple Chocolate Souffle Recipe Video
David makes a decadent Chocolate Souffle and promises... it will rise!
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings2
Main IngredientChocolate
Ingredients
3 ounces good quality bittersweet chocolate
1/2 stick unsalted butter
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sugar
Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees.
Place a large baking pan in the center of the oven and fill with about an inch of boiling water to create a water bath.
Meanwhile, melt the chocolate and the butter in a double boiler, or even better, in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.
Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack eggs into the bowl of an electric mixer fitted with a whisk attachment add the vanilla and whisk on medium speed until foamy. Add the sugar and increase speed to medium high until mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.
Pour the batter into two ungreased 1 cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary to bring the water no higher than a third of the way up the sides.
Bake until the tops of the soufflés are slightly cracked and firm to the touch, roughly 30 to 40 minutes. Remove ramekins from the water bath and cool for 5 minutes. Dust with confectioners’ sugar and serve warm.
Place a large baking pan in the center of the oven and fill with about an inch of boiling water to create a water bath.
Meanwhile, melt the chocolate and the butter in a double boiler, or even better, in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.
Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack eggs into the bowl of an electric mixer fitted with a whisk attachment add the vanilla and whisk on medium speed until foamy. Add the sugar and increase speed to medium high until mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.
Pour the batter into two ungreased 1 cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary to bring the water no higher than a third of the way up the sides.
Bake until the tops of the soufflés are slightly cracked and firm to the touch, roughly 30 to 40 minutes. Remove ramekins from the water bath and cool for 5 minutes. Dust with confectioners’ sugar and serve warm.
Comments
Comments: 5 |
Add a Comment
Anonymous says :
Not a soufflé. And I'm tired of people (restaurants) mislabeling food. It's not hip; it just abuses the language.
Posted on: 1 July 2011 - 5:11am
Anonymous says :
Sorry, this isn't a souffle, although it looks like a good molten chocolate cake. A real souffle isn't daunting at all, needs no additional equipment or ingredients, and only adds a couple of steps to the process. (Just one caution - don't overbeat the egg whites) The results are REALLY worth it. GO ahead - try the real thing.
Posted on: 1 December 2009 - 9:20pm
Prezi says :
This is truly a great treat for chocoholics like me! I liked the presentation too in those muffin cup sort of containers.
Posted on: 5 February 2009 - 6:31am
amiablepsyche says :
oh my god ur recipe is great and your narration is sweet. thanks for sharing..
Posted on: 24 September 2007 - 5:07pm
rebornmaster says :
i used this recipe for a project. i got a good grade. now i'm going to make it. looks good.
Posted on: 27 June 2007 - 11:20am
