Chocolate Souffle

If you want to add more Mediterranean recipes to your recipe box, Chocolate Souffle might be a recipe you should try. This recipe serves 15 and costs $1.54 per serving. One portion of this dish contains approximately 8g of protein, 34g of fat, and a total of 499 calories. 63 people have tried and liked this recipe. A few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for valentin day. If you have butter, cream of tartar, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns a rather bad spoonacular score of 32%. Similar recipes are White Chocolate Soufflé Cakes With Raspberry-chocolate Sauce, Dark Chocolate Soufflé Cakes With Espresso-chocolate Sauce, and Chocolate Orange Liqueur Souffle with Chocolate Sauce.

Servings: 15

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 sticks butter, plus extra to butter the ramekins

1/3 teaspoon cream of tartar

12 egg whites

12 egg yolks

1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)

3 2/3 cups 61 percent semisweet chocolate, such as Valrhona

Whipped cream, for topping

Equipment:

oven

ramekin

frying pan

stand mixer

whisk

double boiler

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream. Preheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 375 degrees F.

3. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.

4. Place the ramekins on a sheet pan.

5. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.

6. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.

7. Add the batter to the buttered and sugared ramekins, filling them to the top.

8. Bake for about 15 minutes.

9. Top with powdered sugar and whipped cream.

10. Preheat the oven to 375 degrees F.

11. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess.

12. Place the ramekins on a sheet pan.

13. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.

14. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.

15. Add the batter to the buttered and sugared ramekins, filling them to the top.

16. Bake for about 15 minutes.

17. Top with powdered sugar and whipped cream.


Nutrition Information:

Quickview
498k Calories
7g Protein
33g Total Fat
41g Carbs
3% Health Score
Limit These
Calories
498k
25%

Fat
33g
52%

  Saturated Fat
19g
121%

Carbohydrates
41g
14%

  Sugar
34g
38%

Cholesterol
195mg
65%

Sodium
159mg
7%

Caffeine
36mg
12%

Get Enough Of These
Protein
7g
16%

Manganese
0.58mg
29%

Copper
0.55mg
28%

Selenium
16µg
24%

Magnesium
79mg
20%

Phosphorus
179mg
18%

Iron
3mg
17%

Fiber
3g
14%

Vitamin A
646IU
13%

Vitamin B2
0.21mg
13%

Zinc
1mg
10%

Potassium
321mg
9%

Vitamin B12
0.42µg
7%

Vitamin D
1µg
7%

Vitamin E
1mg
7%

Vitamin B5
0.64mg
6%

Calcium
56mg
6%

Folate
22µg
6%

Vitamin K
4µg
4%

Vitamin B6
0.07mg
3%

Vitamin B1
0.04mg
3%

Vitamin B3
0.4mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Chocolate Souffle SIMPLIFIED!

 

How to Make Chocolate Souffle and Chocolate Molten Lava Cake - CookwithApril

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

Q: What do goblins and ghosts drink when they're hot and thirsty on Halloween? A: Ghoul-aid! * Q: What is a Mummie's favorite type of music? A: Wrap! * Q: Why do demons and ghouls hang out together? A: Because demons are a ghouls best friend! * Q: What's a monster's favorite bean? A: A human bean. * Q: What do you call a witch who lives at the beach? A: A sand-witch. * Q: Where does a ghost go on Saturday night? A: Anywhere where he can boo-gie. * Q: What do ghosts say when something is really neat? A: Ghoul * Q: Why did the ghost go into the bar? A: For the Boos. * Q: Why did the game warden arrest the ghost? A: He didn't have a haunting license. * Q: Why didn't the skeleton dance at the party? A: He had no body to dance with. * Q: Where does Count Dracula usually eat his lunch? A: At the casketeria. * Q: What happens when a ghost gets lost in the fog? A: He is mist. * Q: Where did the goblin throw the football? A: Over the ghoul line. * Q: Why is a ghost such a messy eater? A: Because he is always a goblin. * Q: What do you call a goblin who gets too close to a bonfire? A: A toasty ghosty. * Q: What tops off a ghost's ice cream sundae? A: Whipped scream. * Q: What do you give a skeleton for valentine's day? A: Bone-bones in a heart shaped box. * Q: What is a vampires favorite holiday? A: Fangsgiving * Q: What kind of makeup do ghosts wear? A: mas-scare-a. * Q: Who was the most famous ghost detective? A: Sherlock Moans. * Q: What is a ghosts favorite place on the web? A: www.halloween.com! * Q: Who was the most famous witch detective? A: Warlock Holmes.

Popular Recipes
Linguine with Garlicky Kale and White Beans

Picky Eater Blog

Carrot Cake Pancakes – Low Carb and Gluten-Free

All Day I Dream About Food

Quinoa Granola

Naturally Ella

Dairy-Free Nog Icing

Go Dairy Free

Honey Mustard Chicken with Bacon and Mushrooms

Everyday Home Cook