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This recipe relies upon a creme patissiere for its smooth, light texture, premium chocolate for its pervasive richness and beaten egg whites for their loft. An elegant finale to any menu, this delectable souffle is actually quite simple to prepare.
- 3/4 cup plus 2 tablespoons milk
- 3/4 cup granulated sugar, plus sugar for coating ramekins
- 1 1/2 tablespoons cornstarch
- 3 egg yolks
- 2 1/2 ounces unsweetened baking chocolate, chopped
- 3 1/2 tablespoons all-purpose flour
- 6 egg whites
- Melted unsalted butter for coating ramekins
- Confectioner's sugar
In a small saucepan over medium heat, warm the 3/4 cup milk. While the milk is heating, in a small bowl, combine the remaining 2 tablespoons milk, 3 tablespoons of the granulated sugar, the cornstarch and egg yolks and whisk until blended.
When the milk is about to boil, stir 2 tablespoons of the milk into the egg yolk mixture, then add the egg mixture all at once back into the milk and whisk thoroughly. Add the chocolate and cook, whisking constantly, until the mixture thickens, about 45-60 seconds. Remove from the heat and pour into a large bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let cool. When the mixture has cooled completely, stir in the flour until blended.
Preheat an oven to 375 degrees F. Place the egg whites in a bowl and, using an electric mixer, beat on high speed until the whites start to thicken, about 2 minutes. Gradually add the remaining measured granulated sugar and continue to beat until the whites are stiff and glossy looking, 1-2 minutes longer.
Add 1/4 of the beaten egg whites to the chocolate mixture and, using a rubber spatula, fold them in. Add the remaining egg whites and fold in just until blended. Some white streaks are acceptable. The finished mixture should be a very light, foamy batter.
Lightly brush the insides of six 10-fl ounces of souffle ramekins with melted butter, then coat with granulated sugar.
Fill each prepared ramekin 3/4 full with the souffle batter. Place the ramekins on a baking sheet. Bake until the souffles have risen 1-2 inches above the edges of the ramekins and the tops are firm to the touch, about 15-20 minutes. If baked for 15 minutes, the souffles will be moist in the centers; if baked for 20 minutes, the result will be a more cake-like consistency.
Sift confectioner's sugar over the tops. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
258 calories; 11g total fat; 112mg cholesterol; 78mg sodium; 36g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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