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A chocolate souffle is light and moist. It is eaten warm and has a slightly crunchy top. Just like every goody that one can make, how good it is depends on the recipe that one uses.
Try this recipe out for yourself and smile when you find yourself nodding in agreement with how good this is!
Recipe.
Ingredients: -
1/3 cup of sugar plus additional for sprinkling.
5 oz of bittersweet chocolate (not unsweetened), chopped.
3 large egg yolks at room temperature.
6 large egg whites.
Whipped cream. (Optional)
Special equipment: a 5 1/2- to 6-cup glass or ceramic souffle dish.
Preparation:
1. Preheat the oven to 375F. Generously butter the ceramic dish and sprinkle with sugar, knocking out excess.
2. Melt the chocolate in a metal bowl, set over a saucepan of barely simmering water, stirring occasionally until smooth.
3. Remove bowl from heat and stir in yolks (mixture will stiffen).
4. Beat the whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.
5. Add 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
6. Stir about 1 cup of whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
7. Spoon into the ceramic dish and run the end of your thumb around inside edge of the dish (this will help it rise evenly).
8. Bake in the middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes.
9. Serve immediately.
Notes: This can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl, at room temperature.
If you liked the chocolate souffle, you may also like a chocolate mousse.
