Chocolate Soufflé
Chocolate Soufflé is a gluten free main course. One serving contains 704 calories, 16g of protein, and 44g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up egg whites, cocoa, vanillan extract, and a few other things to make it today. To use up the custard you could follow this main course with the Chocolate Magic Custard Cake- a second obsession as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Heat oven to 375 F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth.
Remove from heat and add the vanilla.
Whisk in the yolks one at a time until smooth. Set aside.In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
Bake until puffed and set, 40 minutes for a 16-ounce souffl, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.)
Serve immediately with Custard Sauce.