February 28th is National Chocolate Souffle Day. It's only appropriate that we say good-bye to the Sweet month of February with a decadent, chocolate send off. If you thought making a souffle was difficult, think again. This recipe is no more difficult than making a batch of cookies. Easier I think. Less ingredients and less dishes to wash! The end result is much more sophisticated than a mere cookie. If you want a chocolate dessert that is to die for, and something that will absolutely WOW your friends and family, give this a try!
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| The Chocolate Souffle Party! |
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| Chocolate mixture should be melted and smooth. Set aside. |
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| Whip egg whites until foamy. |
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| Add sugar |
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| Beat until stiff peaks form. Look how glossy it is! |
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| Combine egg yolks with chocolate mixture. |
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| Stir in flour, cocoa and vanilla until well combined. |
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| Fold 1/3 of the egg whites into the chocolate mixture. Remember: Folding is a delicate technique used to mix or incorporate ingredients thoroughly into a batter without deflating either the batter or mixture folded into it. It is always done by hand, with a rubber spatula, rather than with a mixer. Cut down into the center of the batter and sweep the spatula up the side of the bowl, scooping up batter from the bottom of the bowl and bringing it to the top. Repeat the folding stroke, giving the bowl a partial turn after each, until the batter is uniform. |
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| Continue folding in remaining egg whites until batter is combined. |
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| Spoon batter into individual oven-safe ramekins and place on a jelly roll pan. |
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| Bake about 18 minutes. Don't peek and don't slam any doors! |
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| Serve immediately with whipped cream. |
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| Look at that luscious molten center. Death by chocolate. Happy National Chocolate Souffle Day! |
Easy Chocolate Soufflés
¼ cup butter or margarine
5 ounces semisweet chocolate (5 squares), chopped
3 large eggs at room temperature, separated
½ cup sugar
¼ cup all purpose flour
2 tablespoons cocoa
½ teaspoon vanilla extract
½ cup heavy or whipping cream, whipped
Heat oven to 375 degrees F. Microwave butter and chocolate in a large bowl 1-1 ½ minutes. Stir until smooth; set aside. Beat egg whites in a small mixer bowl on medium speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Stir egg yolks, flour, cocoa, and vanilla into chocolate mixture. With rubber spatula, gently fold in one third of whites to lighten, and then fold in remaining whites. Spoon batter into four 6-ounce individual baking dishes; place on jellyroll pan. Bake 18 to 20 minutes until tops are puffed and barely set in center. Serve immediately with whipped cream.
Prep Time: Approximately 20 minutes Cook Time: Approximately 18 minutes
¼ cup butter or margarine
5 ounces semisweet chocolate (5 squares), chopped
3 large eggs at room temperature, separated
½ cup sugar
¼ cup all purpose flour
2 tablespoons cocoa
½ teaspoon vanilla extract
½ cup heavy or whipping cream, whipped
Heat oven to 375 degrees F. Microwave butter and chocolate in a large bowl 1-1 ½ minutes. Stir until smooth; set aside. Beat egg whites in a small mixer bowl on medium speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Stir egg yolks, flour, cocoa, and vanilla into chocolate mixture. With rubber spatula, gently fold in one third of whites to lighten, and then fold in remaining whites. Spoon batter into four 6-ounce individual baking dishes; place on jellyroll pan. Bake 18 to 20 minutes until tops are puffed and barely set in center. Serve immediately with whipped cream.
Prep Time: Approximately 20 minutes Cook Time: Approximately 18 minutes
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