Chocolate soufflé!

The other night I made these again, they used to be a weekly thing but fell out of the rotation when I wasn’t around my supply of eggs anymore. So since I had eggs for a while, here they are again!!

They almost won a chocolate throw-down three years ago. So close.
But I’m not bitter or anything.

The Recipe: from Julia Childs Mastering the Art of French Cooking.

Preheat oven to 425 degrees.

  • 7oz semisweet chocolate
  • 1/3 cup strong coffee
  • 1/2 Tb. butter.
  • 1/3 cup flour
  • 2 cups milk
  • 3Tb butter
  • 4 egg yolks
  • 1 Tb vanilla
  • 6 egg whites
  • 1/8 tsp salt
  • 1/2 cup sugar

Use the 1/2 tb butter to grease the dish/dishes for the soufflé20140131-172735.jpg

Melt the chocolate with the coffee, you can use a double boiler or I just did it in the microwave.


Put the flour in a pan, slowly  whisk in the milk, then add 3 Tb butter and bring to boil for 2 minutes.


Meanwhile, Beat the egg whites and salt until soft peaks are formed, then beat in the sugar until the peaks are stiff and shiny.


Beat the egg yolks into the hot flour/milk mixture one at a time, then add the vanilla and the melted chocolate:



Then fold the chocolate mixture into the egg  whites. Then pour into the mold/molds:



Drop the temperature of the oven down to 375 and back for 30-45 minutes depending on size.



Serve immediately or they will start to collapse and not look as impressive. This will happen in a matter of seconds, see?



  • Add a few Tb’s or so of booze into the folding mixture. Some good options: cocoa, raspberry, cherry, orange, etc.

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