Chocolate Souffle

Name: Chocolate Souffle
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 0 teaspoons almond extract; 59 milliliters butter, cubed; 59 milliliters confectioners sugar; 3 eggs, separated; 5 Tbsps all-purpose flour; 6 servings Baking cocoa or ground cinnamon, optional; 237 milliliters heavy whipping cream; 237 milliliters milk; 0 teaspoons salt; 79 milliliters sugar, divided; 57 grams unsweetened chocolate; 0 teaspoons vanilla extract

Chocolate Souffle

Chocolate Souffle might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 6. One serving contains 397 calories, 7g of protein, and 30g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. A mixture of vanillan extract, sugar, chocolate, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Ingredients you will need

Chocolate

Butter

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Bowl

Remove from the heat.

In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly.

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

Frying Pan

Add extracts. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.

Ingredients you will need

Egg Whites

Chocolate

Sugar

Equipment you will use

Spatula

Bowl

Grease the bottom of 1-1/2-qt. baking dish; add souffle batter.

Equipment you will use

Baking Pan

Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake at 325° for 1 hour or until a knife inserted near the center comes out clean.

Equipment you will use

Oven

Knife

For topping, beat the cream in a chilled small bowl until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar and vanilla; beat until soft peaks form.

Ingredients you will need

Powdered Sugar

Vanilla

Serve souffle warm with a dollop of sauce.

Ingredients you will need

Sauce

Sprinkle with cocoa or cinnamon if desired.

Ingredients you will need

Cinnamon

Cocoa Powder

Equipment

Ingredients

Servings:

0teaspoons

almond extract 59milliliters

butter, cubed 59milliliters

confectioners' sugar 3

eggs, separated 5Tbsps

all-purpose flour 6servings

Baking cocoa or ground cinnamon, optional 237milliliters

heavy whipping cream 237milliliters

milk 0teaspoons

salt 79milliliters

sugar, divided 57grams

unsweetened chocolate 0teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Souffle can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.