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Old 02-23-2007, 05:06 PM   #1
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Chocolate souffle

Does anybody know a fantastic recipe for chocolate souffle?

thanks!

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Old 02-23-2007, 07:36 PM   #2
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Here's a start for you, akila:

http://www.discusscooking.com/forums...earchid=467282
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Old 02-24-2007, 12:20 PM   #3
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This link doesn't work :(
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Old 02-24-2007, 01:42 PM   #4
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So sorry!!!

I believe I've fixed it - see if it works better for you.
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Old 02-27-2007, 04:19 PM   #5
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I also was looking for this recipe. The link does not work for me either though.
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Old 02-27-2007, 04:37 PM   #6
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try this:

Chocolate Souffle?



or use the search button in the blue tool bar above :)


Let me know how it turns out!
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Old 02-27-2007, 04:39 PM   #7
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Quote:
Originally Posted by tdejarnette
try this:

Chocolate Souffle?



or use the search button in the blue tool bar above :)


Let me know how it turns out!
Thank you. That's what I was looking for.
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Old 02-27-2007, 05:14 PM   #8
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Here's another one

somebody posted this from an alcholic recovery website, but I tried it because it was made without eggs. Not too bad, but you have to like the taste of brown sugar.
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Old 02-27-2007, 08:16 PM   #9
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This is my favorite chocolate souffle recipe. It's very easy (it's the first souffle I ever made and it turned out great!) and is a bit unique, too, with the addition of chile powder. I'm sure you could omit it, if you prefer. What really sold me over on this recipe is that I prepared it ahead of time (by a couple hours), kept them in the fridge and then popped them in the oven while we ate dinner. They still rose beautifully.

Chocolate Chile Soufflés

1/4 cup sugar plus additional for coating gratin dishes
2 tablespoons all-purpose flour
1 tablespoon cold unsalted butter
1/2 cup milk
1/2 ounce semisweet chocolate, chopped fine
1/8 teaspoon cayenne
1 large egg yolk
2 large egg whites


Preheat oven to 400 degrees F. Butter two 3/4 cup gratin dishes and coat with additional sugar, shaking out excess.

In a small bowl blend together 2 tablespoons sugar, flour, butter and a pinch salt until mixture forms into small pellets.

In a small saucepan, bring milk to a boil and whisk in flour mixture, chocolate and cayenne. Cook mixture over moderate heat, whisking until thickened, about 15 seconds and cool 30 seconds.

In a bowl, whisk yolk lightly and whisk into chocolate mixture. In another bowl, whisk whites with a pinch of salt until they hold soft peaks and whisk in remaining 2 tablespoons sugar, a little at a time, until meringue holds stiff peaks. Fold in remaining meringue gently but thoroughly.

Divide soufflé batter between gratin dishes and put on a baking sheet. Bake chocolate soufflés in middle of oven for 15 minutes or until puffed. Serve immediately.
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