Chocolate souffle
- Thread starter akila001
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
jkath
Hospitality Queen
Last edited:
jkath
Hospitality Queen
So sorry!!!
I believe I've fixed it - see if it works better for you.
I believe I've fixed it - see if it works better for you.
stevem
Assistant Cook
I also was looking for this recipe. The link does not work for me either though.
tdejarnette
Senior Cook
- Joined
- Jul 12, 2006
- Messages
- 105
try this:
http://www.discusscooking.com/forums/f10/chocolate-souffle-19610.html?highlight=chocolate+souffle
or use the search button in the blue tool bar above
Let me know how it turns out!
http://www.discusscooking.com/forums/f10/chocolate-souffle-19610.html?highlight=chocolate+souffle
or use the search button in the blue tool bar above
Let me know how it turns out!
stevem
Assistant Cook
tdejarnette said:try this:
http://www.discusscooking.com/forums/f10/chocolate-souffle-19610.html?highlight=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.
mudbug
Chef Extraordinaire
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.
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.
PA Baker
Master Chef
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.
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.
