Forgotten Chocolate Soufflé

Try this recipe for a foolproof Forgotten Chocolate Soufflé
Staff Writer
Forgotten Chocolate Soufflé

George Duran

This foolproof soufflé recipe delivers tons of chocolatey taste. Your dinner guest will love the molten center and you will love how simple the recipe is to make.

8
Servings
351
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12  Ounces  bittersweet chocolate, chopped
  • 1/2  Cup  butter, cut into tablespoon pieces
  • vanilla bean, cut lengthwise
  • 1/4  Teaspoon  salt
  • 12  Tablespoons  sugar
  • eggs, separated, at room temperature for thirty minutes
  • 1/4  Cup  all-purpose flour
  • Pinch of  salt

Directions

Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup soufflé dish or casserole.

Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.

Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.

Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.

Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, and then fold in the remaining whites gently but thoroughly. Pour the batter into the soufflé dish, spreading it evenly.

Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the soufflé warm with strawberries.

Nutritional Facts

Total Fat
19g
27%
Sugar
15g
17%
Saturated Fat
6g
25%
Cholesterol
13mg
4%
Carbohydrate, by difference
41g
32%
Protein
5g
11%
Vitamin A, RAE
14µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
32mg
3%
Choline, total
11mg
3%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
2mg
14%
Phosphorus, P
61mg
9%
Selenium, Se
5µg
9%
Sodium, Na
106mg
7%
Water
18g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.