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.

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

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

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

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

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

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

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Additions:

  • 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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