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Very Best Chocolate Souffle

 

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Very Best Chocolate Souffle
 

 

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Recipe

Very Best Chocolate Souffle

The secret to a great chocolate soufflé whether it is dairy or pareve is the chocolate. You need really good chocolate. I prefer Callebaut 71% bittersweet chocolate. The soufflé will have a deep rich and elegant flavor.

Times

  • Ready Time : 0 min

Servings

4

Ingredients

  • 2 tablespoons canola
  • 3 tablespoons sugar for ramekins
  • 1 tablespoon cocoa powder for ramekins
  • 1/3 cup granulated sugar
  • 5 1/2 ounces bittersweet chocolate (I use Callebaut 71%), melted
  • 2/3 cup almond milk
  • 1 vanilla bean scraped, or 2 heaping tablespoons of vanilla extract
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 3 large eggs, separated
  • 1/8 teaspoon cream of tartar
  • Garnish: confectioners' sugar, for dusting, slivered almonds

Directions



1. Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the canola oil. Mix the 3 tablespoons of sugar and cocoa powder and coat the ramekins with the mixture all the way to the top.
2. Place the melted chocolate, almond milk and vanilla in a small sauce pan and warm over very low heat. In a separate bowl, whisk the egg yolks and cornstarch until combined. Slowly whisk the chocolate mixture into the egg yolks. Continue whisking for a minute to temper the yolks.
Add the yolks back to the pan and continue cooking over low heat until thick and creamy. Set aside to cool.
3. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
4. Gently fold the egg whites into the chocolate mixture.
5. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until Souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners’ sugar and almonds.
6. Serve immediately.

Tags

About Chef Laura Frankel

avatar

I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

 

comments

 

One Response to Very Best Chocolate Souffle

  1. avatar says: Jennifer

    One word…. AWESOME! I have been looking for great pareve desserts with natural ingredients, as I keep kosher and am lactose intolerant. I made this recipe for my friend’s birthday and made mini souffle by putting the batch in a muffin tin. The outside was a little crispy, so I will try a water bath the next time. These taste exactly like “two-bite” brownies I used to buy, but better as there’s no dairy, no wheat and no weird chemicals.
    Thanks!
    Jennifer

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