No Fail Chocolate Souffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a stable version of a soufflé that gives you time to get the dessert onto plates without having it fall. Freshly whipped cream and fresh berries macerated in Grand Marnier are a delicious accompaniment. Read more Ingredients:
12 ounces bittersweet or semi-sweet chocolate (the best quality you can get please, like scharffen berger, guittard or valrhona) |
3/4 cup sugar |
1 cup unsalted butter |
4 large egg yolks |
6 large egg whites |
2/3 cup all-purpose flour |
Directions:
1. Preheat the oven to 400 degrees. Butter six individual soufflé cups (ramekins).
2. Melt the chocolate and butter in a double boiler over simmering water. Remove from the heat and allow to cool slightly.
3. In the meantime, beat the egg whites with an electric mixer until they form soft peaks. Still beating, gradually add the sugar until it is combined and the peaks are stiff.
4. Whisk the egg yolks into the chocolate mixture until smooth. Whisk in the flour. Then fold in the whipped egg whites. Divide the mixture among the prepared soufflé cups. Place the cups on a baking sheet, and bake for 15 to 20 minutes, until the edges are set. Serve immediately.
5. NOTE: The batter may be refrigerated in the ramekins for up to 24 hours. Allow extra time to bring it to room temperature before baking.
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