Chocolate Souffle
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Chocolate Souffle at home. For $1.54 per serving, you get a hor d'oeuvre that serves 15. One portion of this dish contains approximately 8g of protein, 34g of fat, and a total of 499 calories. If you have butter, percent semisweet chocolate, egg whites, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for valentin day. If you like this recipe, you might also like recipes such as White Chocolate Soufflé Cakes With Raspberry-chocolate Sauce, Dark Chocolate Soufflé Cakes With Espresso-chocolate Sauce, and Chocolate Orange Liqueur Souffle with Chocolate Sauce.
Instructions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.
Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.
Add the batter to the buttered and sugared ramekins, filling them to the top.
Bake for about 15 minutes.
Top with powdered sugar and whipped cream.
Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.
Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.
Add the batter to the buttered and sugared ramekins, filling them to the top.
Bake for about 15 minutes.
Top with powdered sugar and whipped cream.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Souffle. 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. The Pro-Bono Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Pro-Bono Riesling
Crisp entry with a balanced body; rounded with a brilliant acidity.