Chocolate Souffle Part 1 by Cook With Tom

A single bite of this dessert exhibits the crunch of the sugar crust, combined with the delicate crumb of the baked egg white. Top that off with the rich chocolate flavor and you have a winning dessert.

Chocolate Souffle
1 Tbs butter
2 Tbs sugar

3 Egg Whites
1/4 tsp Cream of Tartar
1/3 cup of powdered sugar

2 egg yolks
4 oz semi-sweet chocolate
2 Tbs butter

Preheat oven to 400 degrees.

Butter four 7oz ramekins and then coat the inside with sugar. Place in refrigerator.

Melt chocolate and butter over low heat, stirring until completely melted. Remove from heat and whisk in egg yolks. Return the chocolate mixture to the stove and heat over low heat, taking care not burn the chocolate.

In a clean bowl, combine egg whites and cream of tarter. Whip until soft peaks form. Add powdered sugar to the egg whites and continue to whip until hard peaks form.

Divide the egg whites into 4 portions, and gently fold the egg whites into the melted chocolate, taking care not to stir the mixture (only fold).

Fill each ramekin two-thirds of the way with the mixture, and put in the oven. Set your timer for 8 minutes.

Once 8 minutes have elapsed, reduce the oven temp to 350 degrees and cook for another 5-6 minutes. Remove from the oven and eat ASAP

Category:

Howto & Style

Tags:

• Chocolate
• Souffle