Chocolate Soufflé

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

1
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.
Ingredients you will need
ChocolateChocolate
ButterButter
Cocoa PowderCocoa Powder
WaterWater
Equipment you will use
RamekinRamekin
BowlBowl
OvenOven
Frying PanFrying Pan
2
Remove from heat and add the vanilla.
Ingredients you will need
VanillaVanilla
3
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.)
Ingredients you will need
Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
ChocolateChocolate
SugarSugar
Egg YolkEgg Yolk
SaltSalt
WrapWrap
EggEgg
Equipment you will use
Plastic WrapPlastic Wrap
RamekinRamekin
WhiskWhisk
BowlBowl
4
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.)
Equipment you will use
OvenOven
5
Serve immediately with Custard Sauce.
Ingredients you will need
CustardCustard
SauceSauce
DifficultyHard
Ready In45 m.
Servings2
Health Score8
Magazine