56791 mark bittman chocolate souffle Recipes

butter, unsweetened cocoa, semisweet or bittersweet chocolate, vanilla extract, egg yolks, egg whites, sugar, salt, cream of tartar, custard sauce

unsweetened chocolate, butter, cubed, king arthur unbleached all-purpose flour, sugar, divided, salt, milk, eggs, separated, vanilla extract, almond extract, heavy whipping cream, sugar, vanilla extract, baking cocoa or ground cinnamon, optional

sugar, divided, brown sugar, cake flour, baking cocoa, instant coffee granules, water, semisweet chocolate, chopped, egg yolks, beaten, egg whites, cream of tartar, sugar

bittersweet or semi-sweet chocolate (the best quality you can get please, like scharffen berger, guittard or valrhona), sugar, unsalted butter, egg yolks, egg whites, all-purpose flour

butter, sugar, semisweet chocolate baking bar, seedless strawberry jam, vanilla extract, egg whites

butter, for dish (approximately ), sugar , plus some for dish, eggs, separated, good quality bittersweet chocolate, melted, salt, cream of tartar

souffle chocolate cake part, bittersweet chocolate, coarsely chopped, stuck ) unsalted butter, cut into 1-inch pieces, cognac, eggs, separated, at room temperature, granulated sugar, divided, chocolate glaze, bittersweet chocolate, coarsely chopped, heavy cream, honey, assembly, seedless raspberry preserves, milk chocolate, melted

butter , and, sugar , for coating the souffle dishes, semisweet chocolate, chopped, egg yolks, kahlua, butter, egg whites, cream of tartar, salt

sugar, reduced-fat milk, sugar, unsweetened cocoa, all-purpose flour, salt, semisweet chocolate chips, vanilla extract, ground allspice, egg yolks, lightly beaten, egg whites, sugar, pomegranate juice, water, sugar, cold water, cornstarch, chambord (raspberry-flavored liqueur)

sugar , for the ramekins, softened butter , for the ramekins, bittersweet chocolate , 70 percent,such as scharffen berger,finely chopped, unsalted butter, milk, eggs, separated,at room temperature, egg white, at room temperature, cream of tartar, sugar, heavy cream, pure vanilla extract, sugar, powdered sugar , for dusting (optional)

dark chocolate, chopped (65-72%), sugar, milk, vanilla extract, all-purpose flour, eggs, separated and at room temperature

granulated sugar, granulated sugar, for sprinkling, quality bittersweet chocolate, chopped finely, egg yolks, room temperature, egg whites, room temperature, salt, butter, softened, cocoa powder

hazelnuts, flour, milk, eggs, separated, sugar , plus more for dusting souffle molds, salt, white chocolate, chopped, butter , as needed, sugar , as needed

heavy cream, cayenne pepper, vanilla extract, milk, chopped semisweet chocolate, cayenne, cinnamon

whipping cream, chopped good-quality white chocolate (about 4 1/2 oz), clear rum, bittersweet chocolate or 9 oz semisweet chocolate, chopped, sugar, eggs, unsalted butter, room temperature, cake flour , sifted

egg yolks, caster sugar, salt, dark bittersweet chocolate, cream, instant coffee powder, cognac, egg whites, bittersweet chocolate , for sauce, unsalted butter, cream

unsweetened chocolate, chopped, semisweet chocolate, chopped, unsalted butter, eggs, extra large, separated, room temperature, sugar , plus 1 tbsp, grand marnier, semisweet chocolate, chopped, whipping cream, chilled, grand marnier, sugar, water, cranberries, fresh, orange zest, cinnamon, allspice

sugar divided, eggs (room temperature) and separated, orange liquor, unsweetened chocolate melted and cooled, semisweet chocolate melted and cooled, unsalted butter melted and cooled, preserves i usually use strawberry (i by a brand from england with champagne in it) or you can us cherries or any preserve you wish with chocolate even the orange works well., ganache : bittersweet chocolate, chopped (4 oz) & heavy cream, heated until just under boil (1/2 cup). (see below)