Wednesday, September 29, 2010

Dark Chocolate Souffles

Before when I would make this sort of thing I would just use a cupcake pan since I didn't have ramekins. But I just got some last week (thanks to an amazing deal) and i'm really excited about them and used them 3 times already. Matt has a name for these things but he wouldn't let me talk about it. So i'm not going to say anything about combining the words Bobby Flay and souffle (which I don't think he really knows what either are). I found this recipe a long time ago (I dont remember where..) and i've made them a couple times. I also have a recipe for some mint chocolate pudding cakes that i'll post up tomorrow. I love little chocolate cakes!!
Dark Chocolate Souffles

5 oz. dark chocolate (65-72%), chopped
1/2 c. sugar
2 TBSP. milk/cram
2 t. vanilla extract
1 TBSP. all purpose flour
4 large eggs, seperated, at room temperature

Preheatoven to 375 deg F. Butter 4 6oz. ramekins and coat with sugar.
Melt the chocolate in a large mixing bowl and whisk in sugar, milk and vanilla. Mixture will be thick and pasty. Beat in the eggs yolks one at a time, followed by the flour.
In a medium mixing bowl, beat the eggs whites to soft peaks. Whisk 1/3 of the beaten eggs whites into te chocolate mixture to lighten it. Fold in the remaining egg whites in 2 additions, folding until mixture is uniform and no streaks of egg whites remain.
Divide batter evenly into prepared ramekins and place on baking sheet. Bake for about 15 minutes, until souffles are well risen and set at the edes. Center may appear wet, but should still be set. Serve immediately.
Makes 4 Follow TawnyAlexander on Twitter

1 comment:

  1. Chocolate souffles are always a great dessert. They look so elegant and taste so good with a scoop of ice cream.