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Viennese Chocolate Souffle Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted cake flour||10 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Unsweetened chocolate||3 1⁄2 Ounce, grated (3.5 Squares)|
|Vanilla extract||1 Tablespoon|
Serving size: Complete recipe
Calories 2346 Calories from Fat 797
% Daily Value*
Total Fat 92 g141.9%
Saturated Fat 49.3 g246.6%
Trans Fat 0 g
Cholesterol 1155.7 mg
Sodium 685.3 mg28.6%
Total Carbohydrates 327 g109.1%
Dietary Fiber 19 g76.1%
Sugars 179.3 g
Protein 82 g164.8%
Vitamin A 35.2% Vitamin C
Calcium 76.9% Iron 172.7%
*Based on a 2000 Calorie diet
Add the flour gradually, beating until smooth.
Gradually add the milk, continuing to beat until blended.
Place over rapidly boiling water.
Cook and stir 5 minutes, or until thickened.
Remove from water; add the chocolate and stir until blended.
Mix in the extract.
Set on wire rack; allow to stand until mixture cools to lukewarm.
Meanwhile, butter a 2-quart souffle dish (straight-sided casserole).
Sprinkle lightly with sugar to coat bottom and sides.
Fold a length of aluminum foil and tie around souffle dish to give additional height.
Beat the egg whites until stiff, not dry, peaks are formed and immediately fold with the chocolate mixture.
Gently turn into the collared souffle dish and immediately set in oven on rack (placed so top of product will be about at center of oven).
Bake at 375Â°F 45 to 50 minutes.
Remove from oven and carefully remove foil collar.