Tuesday, April 25, 2006

Chocolate Soufflles

  • 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
  • 5 ounces bittersweet dark chocolate, chopped finely
  • 3 large egg yolks, room temperature
  • 6 large egg whites, room temperature
  • 1/16 teaspoon salt
  • Butter
  • Powdered sugar or cocoa powder for dusting (optional)


Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (do NOT overheat, even a tiny bit of overcooked chocolate can ruin it.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks. (I drizzle the chocolate into the eggs slowly, stirring well so the egg doesn't cook).

In a separate bowl, beat egg whites with salt on medium high speed until the peaks are soft and glossy looking. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (a few minutes longer at higher altitude) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired. (like mine lasted that long).

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