Flourless Chocolate Soufflé


Photo: Leo Gong; Styling: Karen Shinto From Sunset March 2008

Ingredients

  • 6oz chopped chocolate (good quality)
  • 6 T milk
  • 1 T butter, plus some for greasing dishes
  • 6 eggs (room temperature), separate 3 yolks and all of the whites
  • 6 T sugar, plus some for dusting
  • 1/8t salt
  • 1/8t cream of tarter
  • Toppings as desired (ice cream, whip cream, fudge etc.)

Preheat oven 375 degrees F. Generously butter dishes then dust with sugar, cocoa or a mixture(=yum=).

Tip I learned from my mother-in-law Trina: Use a napkin wiped in butter to grease dishes. To make it even easier use the refrigerated spreadable butter, works great!

*So at first I thought I wasn’t going to be able to do this recipe because souffles are done in oven-safe ramekin dishes. Luckily the internet is AMAZING! Found out you could you any oven-safe 8oz mug. I was unsure about all of mine so I found out that any glass or ceramic dish that is about 1.5 quarts will work. I had to experiment with the baking time which was a little scary since the oven is not supposed to be open during baking. It turned out not to be bad.

*Also really cool, farmers almanac has a pan size conversion chart

Ok so… Get double broiler ready, water boiling. Place chopped chocolate in pan along with butter and milk. Dark chocolate is good, but any works. I used equal parts milk, white and dark chocolate. Stir till melted. Stir in 3 egg yolks. Set aside.

Beat the egg whites, salt and tarter till soft peaks form. Sprinkle sugar and beat till stiff peaks. Whisk half of the whites into the chocolate and then fold that into the rest of the egg whites. The Kitchn is a good resource to knowing how to get the different peak stages of egg whites and whipped creams.

Distribute evenly in dishes leveling off the top and making sure the rims are clean to prevent burning.

Bake 15-20 minutes for cups. For a pan cook *30-40* minutes depending. The top should be set but the loaf jiggly.

*If placing the dishes on a pan make sure to slightly adjust the oven temperature. This does help moving them. I didn’t turn the oven up till the last 10 minutes, Trina had the idea. I just adjusted 10 degrees.* Probably wouldn’t of needed to bake so long if did this first.*
Just had an idea, try placing the pan that will be used to transverse the dishes in the oven while its preheating to warm up.

Serve immediately with toppings. I did hot fudge and light whipped cream.This was a really easy recipe and so amazingly delicious and rich.

Recipe found at myrecipe.com.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s