Chocolate Souffles Recipe

Chocolate Souffles Recipe

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45 juta s/d 2.5 milyar listing 2017
Chocolate Souffles Recipe Chocolate Souffles Recipe Chocolate Souffles Recipe, Soufflés always make an impression. They are irresistible as individual soufflés and spectacular baked as one large dessert.
Chocolate Souffles Recipe

Chocolate Souffles Recipe

Soufflés always make an impression. They are irresistible as individual soufflés and spectacular baked as one large dessert. Prep : 20 minutes plus cooling Bake : 25 minutes
  • 11/4 cups plus 3 tablespoons granulated sugar
  • 1/4cup all-purpose flour
  • 1 teaspoon instant espresso-coffee powder
  • 1 cup milk
  • 5 squares (5 ounces) unsweetened chocolate, chopped
  • 3 tablespoons butter or margarine, softened
  • 4 large eggs, separated, plus 2 large egg whites
  • 2 teaspoons vanilla extract
  • 1/teaspoon salt confectioners’ sugar
  1. In heavy 3-quart saucepan, combine 11/4 cups granulated sugar, flour, and espresso powder. With wire whisk, gradually stir in milk until blended. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil, stirring, 1 minute. Remove from heat.
  2. Stir in chocolate and butter until melted and smooth. With whisk, beat in egg yolks until well blended; stir in vanilla. Cool to lukewarm.
  3. Meanwhile, preheat oven to 350°F. Grease eight 6-ounce custard cups or ramekins or 2-quart soufflé dish; sprinkle lightly with remaining 3 tablespoons granulated sugar.
  4. In large bowl, with mixer at high speed, beat egg whites and salt just until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into chocolate mixture; fold back into remaining egg whites just until blended.
  5. Spoon in To Prepare custard cups or soufflé dish. (If using custard cups, place in jelly-roll pan for easier handling.) Bake until soufflés have puffed and centers are glossy, 25 to 30 minutes for individual soufflés, 35 to 40 minutes for large soufflé. Dust with confectioners’ sugar. Serve immediately. Makes 8 servings.
Each serving : About 356 calories, 7g protein, 44g carbohydrate, 19g total fat (10g saturated), 122mg cholesterol, 178mg sodium. cheese souffle, chocolate souffle, chocolate souffle recipe, chocolate souffle recipe easy, chocolate souffles recipe, corn souffle recipe, easy chocolate souffle, easy chocolate souffle recipe, recipe for chocolate souffle, souffle chocolate, souffle recipe, souffle recipes, souffles, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Chocolate Souffles Recipe

Article Categories : Desserts

Chocolate Souffles Recipe

Chocolate Souffles Recipe

Soufflés always make an impression. They are irresistible as individual soufflés and spectacular baked as one large dessert.

Prep : 20 minutes plus cooling
Bake : 25 minutes

  • 11/4 cups plus 3 tablespoons granulated sugar
  • 1/4cup all-purpose flour
  • 1 teaspoon instant espresso-coffee powder
  • 1 cup milk
  • 5 squares (5 ounces) unsweetened chocolate, chopped
  • 3 tablespoons butter or margarine, softened
  • 4 large eggs, separated, plus 2 large egg whites
  • 2 teaspoons vanilla extract
  • 1/teaspoon salt confectioners’ sugar
  1. In heavy 3-quart saucepan, combine 11/4 cups granulated sugar, flour, and espresso powder. With wire whisk, gradually stir in milk until blended. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil, stirring, 1 minute. Remove from heat.
  2. Stir in chocolate and butter until melted and smooth. With whisk, beat in egg yolks until well blended; stir in vanilla. Cool to lukewarm.
  3. Meanwhile, preheat oven to 350°F. Grease eight 6-ounce custard cups or ramekins or 2-quart soufflé dish; sprinkle lightly with remaining 3 tablespoons granulated sugar.
  4. In large bowl, with mixer at high speed, beat egg whites and salt just until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into chocolate mixture; fold back into remaining egg whites just until blended.
  5. Spoon in To Prepare custard cups or soufflé dish. (If using custard cups, place in jelly-roll pan for easier handling.) Bake until soufflés have puffed and centers are glossy, 25 to 30 minutes for individual soufflés, 35 to 40 minutes for large soufflé. Dust with confectioners’ sugar. Serve immediately. Makes 8 servings.

Each serving : About 356 calories, 7g protein, 44g carbohydrate, 19g total fat (10g saturated), 122mg cholesterol, 178mg sodium.