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Jun 26, 2009
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Chocolate Souffle

By: Sharlene Tan & Elaine Lim


Chocolate Souffle

The key to making this light dessert? Fold gently without overmixing the batter.

Makes 16 souffles 
Prep Time 15 minutes
Baking Time 10 to 15 minutes

 

1 cup bittersweet chocolate, chopped
3 tablespoons butter,
      plus additional for brushing
2 tablespoons flour
4 egg yolks
1/2 cup sugar, plus additional for sprinkling
7 egg whites
1/2 teaspoon cream of tartar
powdered sugar for garnish

 

Preheat oven to 375ºF. Brush souffle cups with butter then sprinkle all over with sugar. Set aside.

2  Melt chocolate and butter in a metal bowl over a pot of simmering water. Stir until melted and smooth. Mix in flour.

Beat egg yolks with half the amount of sugar until thick. Stir into chocolate and butter mixture. Set aside.

Beat egg whites with cream of tartar until it reaches soft peaks. Add the remaining 1/4 cup sugar a little at a time, beating until stiff. Fold in half of the stiff whites into the chocolate mixture. Add remaining whites, and fold and mix until well combined.

5  Use a small ladle to spoon into souffle dishes until three-fourths full. Run the end of your smallest finger or a small metal spatula around the inside edge of the souffle dish to help the souffle rise evenly.

6  Bake in the oven for 10 to 15 minutes until souffles puff and forms a crust on top but still jiggles in the center. Serve immediately dusted with powdered sugar on top.


Photography by David Hanson │ Food Styling by Sharlene Tan and Elaine P. Lim │ Prop Styling by Cleone Baradas

 




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  • Angelo Dec 14 2009 @ 10:42am Report Abuse
       
    Hi Christine. You can make souffle in ramekins, which are available in department stores. Happy baking!
  • Christine Dec 13 2009 @ 06:02pm Report Abuse
       
    Where can I buy souffle cups?
  • Christine Dec 13 2009 @ 06:02pm Report Abuse
       
    This post was deleted due to its inappropriate content. Please click this link to read our posting guidelines. – Webmaster
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