Chocolate Souffle
(from austincook’s recipe box)
Source: Family Circle Magazine
Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Dessert
Ingredients
- 5 tbsp superfine sugar
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1 tbsp all-purpose flour
- 1/8 tsp ground cinnamon
- 1/4 cup milk
- 2 tbsp unsalted butter, cut up
- 2 egg yolks
- 1/2 tsp vanilla extract
- 3 egg whites
- 1/8 tsp cream of tartar
- 1/8 tsp salt
Directions
-
Place a rack in the lower third of the oven.
-
at a 1 to 1.5 quart souffle dish with nonstick cooking spray.
-
Add 1 tbsp of the superfine sugar; tilt dish to coat all areas with sugar; set aside.
-
In a small saucepan, whisk together cocoa powder, flour, cinnamon and milk; mixture will be thick.
-
Over low heat, whisk in butter, then continue to cook., whisking continuously until consistency of sour cream, about 2-3 minutes. Remove from heat.
-
Place egg yolks in a small bowl. Whisk in vanilla. Whisk a heaping spoonful of the cocoa mixture into the yolk mixture to temper.
-
Then, whisk tempered yolk mixture back into the saucepan unti smooth. Transfer to a large bowl.
-
In a second large clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until frothy. Add remaining 4 tbsp superfine sugar, 1 tbsp at a time, until firm, glossy peaks are formed.
-
Fold about 1/3 of the whipped egg mixture into the cocoa mixture, using a whisk to blend evenly.
-
Gently fold in remaining egg whites.
-
Transfer batter to prepared dish and bake at 350 for 22-25 minutes. Do not open oven dooor while baking.
-
Remove souffle when top is dry, but cracks will look moist.
-
Dust with confectioners’ sugar and serve immediately.