Easy chocolate souffle
Indulge in the luxurious delight of an Easy Chocolate Soufflé with this simple recipe. Using rich dark chocolate, butter, brown sugar, eggs, and a touch of cocoa powder and flour, you can create a dessert that's both decadent and surprisingly easy to make. Perfect for special occasions or a treat-yourself moment, this soufflé is sure to impress!
Cook time 40 min
Prep time 25 min
Ingredients:
1 cup dark chocolate1/2 cup butter
1 cup brown sugar
5 eggs
2 tbsp all-purpose white wheat flour
2 tbsp dry cocoa powder
1/4 cup sugar
Delve into the world of decadent desserts with this easy chocolate soufflé recipe. Perfect for impressing guests or indulging in a solo treat, this rich and airy dessert combines dark chocolate, butter, and eggs to create a melt-in-your-mouth experience that delights every chocolate lover. With simple ingredients and clear steps, you can master this classic French dessert in no time.
Instructions:
Preheat your oven to 375°F (190°C). Butter the inside of 6 to 8 ramekins and dust them lightly with sugar, shaking out any excess. This helps the soufflés rise evenly.
In a heatproof bowl, combine the dark chocolate and butter. Melt together over a double boiler or in the microwave, stirring every 30 seconds until the mixture is smooth and well-blended. Set aside to cool slightly.
Separate the eggs into yolks and whites, placing them into two separate bowls.
Add the flour and dry cocoa powder into the yolk-chocolate mixture, and gently fold until just combined. Be careful not to overmix.
In a clean bowl, whisk the egg whites until they start to foam. Gradually add the 1/4 cup of sugar while continuing to whisk until you achieve stiff peaks. The egg whites should be glossy and hold their shape when you lift the whisk.
Carefully fold the whipped egg whites into the chocolate mixture in three additions. Use a spatula to gently fold until the egg whites are incorporated. Be gentle to avoid deflating the mixture.
Spoon the soufflé mixture into the prepared ramekins, filling them almost to the top. Run your thumb around the inside edge of the ramekin to create a small moat; this helps the soufflé rise evenly.
Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the soufflés have risen and are set but still slightly jiggly in the center.
Serve the soufflés immediately, as they will start to deflate after a few minutes. You can dust them with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- Make sure to properly grease and sugar your soufflé dishes to prevent sticking and help the soufflés rise evenly.
- Separate the eggs while they are cold but let them come to room temperature before whipping for maximum volume.
- Be gentle when folding the egg whites into the chocolate mixture to retain as much air as possible, which helps the soufflé rise.
- Avoid opening the oven door during baking to prevent the soufflés from collapsing.
- Serve the soufflés immediately after baking for the best texture and presentation.
Congratulations! You've just created a delectable and airy chocolate soufflé that is sure to impress any dessert lover. Enjoy it freshly baked with a light dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness. With this recipe, you've elevated your dessert game and created a memorable culinary experience.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 10g
Carbohydrates 70g
Fiber 6g
Sugar 54g
Fat 36g
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