Votes : 1 My family always loves to eat baked goods, but they were tired of constantly
eating brownies or cookies. Therefore, I decided to make Chocolate soufflés
for them one night and they simply loved them. Not only were they impressed by
the sophistication of the dessert, but also they loved the taste of them. This
dish requires very little active time to make and is relatively easy, unlike the
daunting task many believe they are. The active time for the recipe is around
20-25 minutes and the passive time is around 20-25 min. Yields 8-10
soufflés.
Ingredients:
10 oz. Semisweet Chocolate
3/4 cups of Sugar
5 egg yolks
10 egg whites
Melted Butter
Sugar
Garnish: Powdered Sugar
Preparation:
Preheat the oven at 400F. Use a cooking brush to paint butter all over the inside of the ramequins that you are using. Then shake sugar over the dish until it covers the melted butter, and shake off the extra sugar. This does not affect the taste of the dish; it simply acts as a barrier between the batter and the dish so it does not stick while cooking.
Begin my melting the chocolate in a double boiler on the stove over medium high heat. Once the chocolate is melted, let it cool down. Beat the egg yolks and stir them into the melted chocolate mixture only when the chocolate has cooled, otherwise it will cook the egg yolks. Meanwhile, whip the egg whites until they reach soft peaks (when they look all white but when you remove the whisk, the peaks fall over on themselves). Then keep mixing the mixture until they reach hard peaks (when you take the whisk out, the egg whites should form a peak and not fold over) while slowly adding the sugar in small increments.
Once the two separate components are done, fold one quarter of the egg whites into the chocolate mixture at a time. Make sure to use a spatula and be very careful not to stir because the air is needed for them to rise. Then simply pour the batter into the ramequins and bake them. If you want them to come out more molten, then bake them for around 18 minutes. If you want them to be more proper soufflés, then bake them for around 24 minutes.
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Ingredients:
10 oz. Semisweet Chocolate
3/4 cups of Sugar
5 egg yolks
10 egg whites
Melted Butter
Sugar
Garnish: Powdered Sugar
Preparation:
Preheat the oven at 400F. Use a cooking brush to paint butter all over the inside of the ramequins that you are using. Then shake sugar over the dish until it covers the melted butter, and shake off the extra sugar. This does not affect the taste of the dish; it simply acts as a barrier between the batter and the dish so it does not stick while cooking.
Begin my melting the chocolate in a double boiler on the stove over medium high heat. Once the chocolate is melted, let it cool down. Beat the egg yolks and stir them into the melted chocolate mixture only when the chocolate has cooled, otherwise it will cook the egg yolks. Meanwhile, whip the egg whites until they reach soft peaks (when they look all white but when you remove the whisk, the peaks fall over on themselves). Then keep mixing the mixture until they reach hard peaks (when you take the whisk out, the egg whites should form a peak and not fold over) while slowly adding the sugar in small increments.
Once the two separate components are done, fold one quarter of the egg whites into the chocolate mixture at a time. Make sure to use a spatula and be very careful not to stir because the air is needed for them to rise. Then simply pour the batter into the ramequins and bake them. If you want them to come out more molten, then bake them for around 18 minutes. If you want them to be more proper soufflés, then bake them for around 24 minutes.
on February 2, 2012, 11:03 am
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on February 15, 2012, 8:01 am
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