DARK CHOCOLATE SOUFFLéS
Celebrate Valentine's Day with these gooey, decadent and delicious Dark Chocolate Soufflés, which come together quickly and bake up nicely. The perfect dessert if you're holding a stay-at-home Valentine's celebration this year!
Provided by Erin Parker, The Speckled Palate
Categories Desserts & Sweet Treats
Time 36m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F, and position a baking rack in the middle of the oven. Line a baking sheet with parchment paper.
- Prepare the ramekins: Spray three 7 oz. ramekins with nonstick cooking spray. (You can also use softened unsalted butter.) Sprinkle in some sugar and tilt the dishes to coat the inside completely. Tap to remove excess sugar. Arrange the prepared baking dishes on a baking sheet, and set aside.
- Fill a saucepan halfway full and bring the water to a simmer over high heat.
- Combine the chocolate and half-and-half in a large heat-safe bowl that fits over the saucepan. When the water is simmering, set the bowl over the saucepan to create a double boiler. Stir with a rubber spatula or wooden spoon until the chocolate has melted and the mixture is smooth. Remove the bowl from the heat, and set aside to cool slightly.
- Using a hand mixer (or stand mixer), beat the egg whites until they have formed soft peaks. Sprinkle in the sugar, and beat again until the egg whites form hard peaks. Set aside.
- Stir the egg yolk and salt into the slightly cooled chocolate mixture, stirring quickly so the yolk doesn't scramble.
- Using a rubber spatula, fold the beaten egg whites into the chocolate mixture, stirring until just combined. This is very important because if you overmix the batter, your souffles won't rise as much!
- Divide the batter among the prepared ramekins. You can fill them to the top!
- Bake the souffles until they have risen a lot and the tops are firm to the touch, about 14-16 minutes. If you can peek at your souffles without opening the oven door, do this around the 10-11 minute mark to check the rise.
- Serve the souffles immediately, sprinkling with powdered sugar, whipped cream, fresh fruit or simply by themselves!
Nutrition Facts : Calories 410 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1-7 oz. souffle, Sodium 151 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
DARK CHOCOLATE SOUFFLE
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
- Whisk the two egg yolks into the chocolate.
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
- Without over mixing, fold the remaining egg whites into the batter.
- Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
- Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7
DEEP DARK CHOCOLATE SOUFFLE
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Butter a 6-cup souffle dish, then coat with 1 tablespoon sugar. Stir together cocoa and flour in medium bowl. Add butter and blend well. Heat milk in a medium saucepan until very hot. Reduce heat and add cocoa mixture, beating with whisk until smooth and thick. Remove from heat and stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature. Beat egg whites in large bowl until foamy. Gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish. Bake for 40 to 45 minutes until puffed. Serve immediately with a scoop of ice cream.
DEEP DARK CHOCOLATE SOUFFLE
You'll fall for this traditional chocolate souffle made with Dutch processed cocoa and served with a scoop of coffee ice cream.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
- Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.
- Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.
- Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.
Nutrition Facts : Calories 527.9 calories, Carbohydrate 52.7 g, Cholesterol 260.8 mg, Fat 29.5 g, Fiber 2.2 g, Protein 12.6 g, SaturatedFat 17.2 g, Sodium 201.7 mg, Sugar 45 g
DEEP DARK CHOCOLATE SOUFFLE
You'll fall for this traditional chocolate souffle made with Dutch processed cocoa and served with a scoop of coffee ice cream.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
- Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.
- Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.
- Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.
Nutrition Facts : Calories 527.9 calories, Carbohydrate 52.7 g, Cholesterol 260.8 mg, Fat 29.5 g, Fiber 2.2 g, Protein 12.6 g, SaturatedFat 17.2 g, Sodium 201.7 mg, Sugar 45 g
DEEP DARK CHOCOLATE SOUFFLE
You'll fall for this traditional chocolate souffle made with Dutch processed cocoa and served with a scoop of coffee ice cream.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
- Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.
- Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.
- Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.
Nutrition Facts : Calories 527.9 calories, Carbohydrate 52.7 g, Cholesterol 260.8 mg, Fat 29.5 g, Fiber 2.2 g, Protein 12.6 g, SaturatedFat 17.2 g, Sodium 201.7 mg, Sugar 45 g
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