FRENCH CHOCOLATE SOUFFLé
Let a classically trained chef show you the secrets to making the perfect French chocolate soufflé.
Provided by Javier Rincón
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Cut the chocolate into small pieces. Melt it in a bain-marie or in the microwave.
- Mix the yolk with the cornstarch.
- Bring the milk to a boil in a small pot. Remove from the heat once it begins boiling.
- Add some milk to the yolk mixture and stir constantly. Place the yolk mixture inside the pot with the remaining milk. Heat it slowly and continue to stir constantly until you achieve a creamy texture, which will be used to make the pastry cream.
- Preheat the oven to 360°F (180°C).
- Mix the melted chocolate with the pastry cream.
- Lightly coat the insides of the molds with butter. Remove the excess.
- Whisk the whites until stiff.
- Carefully mix the stiff whites with the chocolate pastry cream.
- Pour the mixture into the molds, and place them in the oven for 15 minutes.
- Serve as soon as they come out of the oven.
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
THE BEST CHOCOLATE SOUFFLE TORTE
This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.
Provided by Toi
Categories Desserts Pies Chocolate Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
- Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
- Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
- Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
- Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
- Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
- Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g
CHOCOLATE SOUFFLé FOR TWO
The perfect dessert for a date night at home!
Provided by Eden
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Butter two large soufflé dishes. (I used small copper pots) Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl and let it cool.
- Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry
- Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites.
- Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
- Bake soufflés until edges are set and a toothpick in the center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight.
Nutrition Facts : Calories 814 kcal, Carbohydrate 90 g, Protein 14 g, Fat 54 g, SaturatedFat 31 g, Cholesterol 249 mg, Sodium 101 mg, Fiber 6 g, Sugar 62 g, ServingSize 1 serving
DARK CHOCOLATE SOUFFLE
Chocolate lovers won't be able to resist this rich souffle from our Test Kitchen home economists. The addition of a little orange extract provides a perfect complement.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Grease a 1-1/2-qt. souffle dish with 1 teaspoon butter. Sprinkle 1 tablespoon sugar into dish and turn to coat thoroughly; tap out excess sugar and discard. , In a saucepan, combine 1/4 cup sugar, flour and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chocolate and remaining butter. Cook and stir until chocolate is melted; remove from the heat. , In a small bowl, beat egg yolks. Stir a small amount of hot filling into yolks; return all to the pan, stirring constantly. Stir in vanilla; transfer to a large bowl. , In a bowl with clean beaters, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg white mixture into chocolate batter until blended. Fold in remaining egg white mixture until no white streaks remain., Pour into prepared dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. , For topping, in a small chilled bowl, combine the confectioners' sugar, cocoa and vanilla. Gradually add cream. Beat on high until stiff peaks form. Serve souffle immediately with a dollop of topping.
Nutrition Facts : Calories 491 calories, Fat 32g fat (19g saturated fat), Cholesterol 220mg cholesterol, Sodium 240mg sodium, Carbohydrate 43g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE SOUFFLE - EASY FOOLPROOF METHOD
This decadent chocolate souffle is dark and intense in flavor, yet light and silky in texture. Follow my easy step-by-step process to master how to make a chocolate souffle like a French pastry chef.
Provided by Lily Ernst
Categories dessert
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Melt the chocolate over a double-broiler until completely melted. Remove from heat. Stir in the butter, vanilla and salt. Set aside to cool.
- Preheat the oven to 400F and position a rack on the lowest rung.
- Brush three 4oz ramekins with butter. Sprinkle with sugar to coat and tap out the excess.
- Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the sugar while the mixer is running. Beat until stiff and glossy. Set aside.
- Stir the egg yolks into the chocolate mixture until smooth. Stir in one third of the meringue to lighten up the mixture.
- Gently fold in the remaining thirds, one at a time, using an under and over motion. Mix JUST until you see no more white streaks.
- Spoon the batter into the prepared ramekins. Fill all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
- Place the ramekins on a baking sheet. Bake for about 10-12 minutes or until the souffles have risen and the tops are lightly browned.
- Carefully transfer the ramekins using a dish towel onto your serving plates. Using oven mitts might cause you to bang the tops, so using a dish towel is recommended. Dust with powdered sugar if desired and serve immediately.
Nutrition Facts : ServingSize 4oz, Calories 356 calories, Sugar 34.3 g, Sodium 100.5 mg, Fat 21.6 g, SaturatedFat 12.6 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 2.7 g, Protein 7 g, Cholesterol 144.4 mg
CHOCOLATE SOUFFLE
Provided by Geoffrey Zakarian
Categories dessert
Time 45m
Yield 15 servings
Number Of Ingredients 16
Steps:
- 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.
HOW TO MAKE CHOCOLATE SOUFFLé
This decadent chocolate souffle recipe is easy and incredible. All you need is 8 ingredients and 20 minutes to make the best chocolate souffle recipe ever.
Provided by Sabine Venier
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C). Lightly grease six 1-cup-sized ramekins (250ml) with butter and sprinkle with sugar, tapping out excess. Chill ramekins in the fridge until you are done with the chocolate soufflé.
- Place chopped chocolate in a heat-proof bowl and melt in the microwave. Stir every 20 seconds to prevent seizing. Set aside.
- In a bowl whisk egg yolks, cornstarch, and cocoa to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Remove from heat and stir in melted chocolate until smooth and fully combined for about 1-2 minutes.
- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk egg whites and salt until soft peaks form. Add sugar and whisk until stiff peaks form for about 3 minutes.
- Stir about 1/4 cup of egg whites into the chocolate custard to lighten. Then gently fold remaining egg whites into the chocolate custard. Spoon into prepared ramekins evenly. Bake for about 20 minutes or until chocolate soufflé has risen about 1 inch above the top of the ramekins. Open the door and let stand for about 5 minutes. Top with powdered sugar, cocoa, or melted chocolate, if desired. Serve immediately.
Nutrition Facts : Calories 314 kcal, Carbohydrate 33 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 76 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
THE BEST CHOCOLATE SOUFFLE EVER
Make and share this The Best Chocolate Souffle Ever recipe from Food.com.
Provided by FoOdCrAzE
Categories Dessert
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Butter soufflé dish and sprinkle with sugar.
- Knock out any excess sugar.
- Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
- Remove bowl from heat and stir in yolks.
- Beat whites in a large bowl until they just hold soft peaks.
- Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
- Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
- Transfer mixture into soufflé dish.
- Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
- Serve immediately.
Nutrition Facts : Calories 262.5, Fat 6.9, SaturatedFat 2.4, Cholesterol 314.7, Sodium 176.6, Carbohydrate 34.9, Sugar 34.1, Protein 14.8
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
THE BEST CHOCOLATE SOUFFLE
Use high-quality chocolate -- look for four-ounce bars in the candy section of the supermarket.
Provided by Martha Stewart
Yield Makes one 1-quart souffle
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter dish well. Coat with sugar and tap out excess. From baking parchment, cut a collar to extend 3 inches above the rim of dish. Tie collar around dish with kitchen string, then, using a pastry brush, butter the inside. Chill.
- Chop chocolate and place in a dry, heatproof bowl. Place over a pot of barely simmering water and let stand until melted. Stir until smooth; keep warm.
- Scald the milk in a medium saucepan.
- In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half the hot milk.
- Add mixture to saucepan with remaining milk. Bring to a boil over medium-low heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
- Spoon a third of the whites into chocolate base and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Transfer toprepared dish. Bake for 15 minutes at 400 degrees, then reduce heat to 375 degrees and bake15 minutes more. Remove collar, dust with confectioners' sugar or cocoa, if desired, and serve immediately.
CHOCOLATE SOUFFLE
Provided by Food Network
Categories dessert
Time 1h
Yield 1 (8-inch) souffles; 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly. The sugar also gives the souffle a crunchy crust.
- Place a double boiler 1/2 filled with water over high heat and bring to a boil. Place the chopped chocolate in the top of the double boiler and melt until quite hot. Stir occasionally.
- Place the eggs, sugar and lemon in another double boiler placed over boiling water. Whisk the egg mixture until lukewarm. Remove the egg mixture from the heat and pour into the bowl of a stand mixer. Whip to stiff peaks. While the egg mixture is whipping, check the chocolate. It should be hot to the touch. Stop the mixer. Use a rubber spatula to fold the hot chocolate into the whipped egg whites.
- Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about 1 inch above the rim of the mold. Place the souffle in the center of the oven and allow enough room for it to rise. If the souffle is too close to the top of the oven or under a rack, it will stick when it rises. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with the powdered sugar. Serve immediately with a side of whipped cream or Creme Anglaise.
- Note: This souffle can also be baked in buttered and sugared individual size molds. Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim. Bake until risen in height and lightly browned on top, 6 to 8 minutes.
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CHOCOLATE SOUFFLé RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchCategory DessertServings 6Total Time 40 mins
- Generously butter six 125ml ramekins; it's important to butter the sides all the way to the rim to help the soufflés rise. Refrigerate ramekins until butter is set (15 minutes), then dust liberally with caster sugar.
- For chocolate cream, whisk egg, egg yolks, and sugar in a bowl until pale and fluffy. Add cornflour and cocoa and whisk to combine. Bring milk and vanilla seeds to a simmer in a saucepan over medium-high heat. Pour into egg mixture, whisking to combine, then return to a clean saucepan and stir vigorously over high heat until mixture thickly coats the spoon (2-4 minutes). Add chocolate and stir until smooth. Remove from heat, transfer to a bowl, cover directly with plastic wrap and stand to cool (1 hour). Add wine and beat with a wooden spoon to a smooth cream, then stand at room temperature.
- Preheat oven to 200C. If chocolate cream has been made ahead, bring it to room temperature and whisk until smooth. Whisk eggwhite with a pinch of salt until soft peaks form, then gradually add sugar, whisking until smooth, firm peaks form. Fold a third of the eggwhite mixture into the chocolate cream until evenly combined, then repeat with remaining eggwhite mixture.
- Spoon mixture into prepared moulds to the top. Level tops with a knife, then run your finger just around tops of rims to remove excess soufflé mixture (to prevent soufflés sticking). Bake until puffed (13-15 minutes), dust with cocoa and serve with chocolate ice-cream.
CHOCOLATE SOUFFLé - LATEST RECIPES
From latestrecipes.net
5/5 (4)Servings 6Cuisine FrenchCategory Baking
- Grease 6 ramekins with softened butter, put about a tablespoon of sugar in each 8oz ramekin (4inches in diameter, 2 inches height) and swirl to coat the sides and bottom evenly.
CHOCOLATE SOUFFLE RECIPE SIMPLIFIED - BIGGER …
From biggerbolderbaking.com
4.8/5 (77)Category Dessert
- Preheat the oven to 375°F (190°C). Make sure the racks are not to close together so the souffle can rise up while baking.
- Generously butter the inside of 4 ramekins and coat bottom and sides with sugar. Tap out excess sugar. This step is super important as this means the souffle will glide up with ease during baking.
- Place the flour, 2 tablespoons of sugar and salt in a medium saucepan. Whisk in the milk until smooth and there are no lumps.
- Over medium heat, add the butter and bring to a gentle simmer, whisking until the mixture has thickened about 2 to 3 minutes.
THE BEST CHOCOLATE SOUFFLE RECIPE - I HEART …
From iheartnaptime.net
5/5 (8)Total Time 50 minsCategory DessertCalories 238 per serving
- In a small sauce pan, bring the milk to a light simmer over medium heat. In a separate pan, melt the butter over medium heat. Whisk in the flour, salt and cocoa until smooth. Reduce heat to low and cook 1 minute.
- Slowly add the hot milk, whisking until smooth. Then whisk in the melted chocolate. Let cool for 5 minutes and then stir in the egg yolks.
- While the chocolate cools, beat the egg whites in a bowl. Slowly add the sugar, 1 Tablespoon at a time. Beat until a glossy peak forms (about 4-5 minutes). Whisk a large spoonful into the chocolate mixture and then fold the remaining egg whites in (stir just until combined).
CHOCOLATE SOUFFLES FOR TWO WITH CREME …
From bakingmischief.com
5/5 (3)Total Time 25 minsCategory DessertCalories 663 per serving
- In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring.
- Remove the top rack from your oven so your souffles can sit on the bottom rack and rise unobstructed. Preheat your oven to 400°F.
HOW TO MAKE CHOCOLATE SOUFFLE, RECIPE - …
From bakerbettie.com
4.4/5 (14)Category SoufflesServings 4Total Time 30 mins
- Prep: Preheat oven to 400 F (205 C) and position a rack in the bottom 1/3rd of your oven. I use the second rack from the bottom. Prepare 4- 5 oz ramekins by buttering them liberally with softened butter. Make sure every surface is covered. Dust the buttered ramekins with granulated sugar or cocoa powder. Set aside on a baking sheet. Measure out all of your ingredients and group them by chocolate base and by egg foam.
- Prepare Chocolate Base: Place the chopped chocolate, unsalted butter, and pinch of salt in a medium mixing bowl. Melt the chocolate over a double boiler or in the microwave in 20 second bursts, stirring thoroughly in between. Set aside to cool slightly before adding the egg yolks.
- Prepare Egg White Foam: In the bowl of a stand mixer fit with the whisk attachment or in a large mixing bowl with a hand mixer, begin beating the egg whites at high speed. Beat until the whites are almost holding medium peaks. Turn the mixer speed down to medium and slowly stream in the sugar. Once the sugar is incorporated turn the speed back up to high. Once the whites are almost at stiff peaks, add the cream of tartar if using. Stop beating when the whites still look glossy and are holding stiff peaks. If your whites look dry and crumbly, you have gone too far and you need to start over with fresh egg whites.
- Combine Chocolate Base & Egg Whites: Stir the egg yolks into the slightly cooled chocolate base. Start by adding about 1/2 cup (doesn't need to be exact) of the egg whites into the chocolate base and stir it in completely to lighten the mixture. This will make it easier to fold in the rest of the egg whites. Add about half of the remaining egg whites and gently fold them into the chocolate base, being careful not the deflate the air out of them. Add the rest of the egg whites in and fold until incorporated.
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