Forgotten Chocolate Soufflé

Staff Writer
Try this recipe for a foolproof 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
433
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces bittersweet chocolate, chopped
  • 1/2 Cup butter, cut into tablespoon pieces
  • 1 vanilla bean, cut lengthwise
  • 1/4 Teaspoon salt
  • 12 Tablespoons sugar
  • 5 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.

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.

Nutritional Facts

Total Fat
27g
41%
Sugar
42g
N/A
Saturated Fat
16g
78%
Cholesterol
130mg
43%
Protein
6g
11%
Carbs
49g
16%
Vitamin A
140µg
16%
Vitamin B12
0.3µg
4.4%
Vitamin D
0.8µg
0.2%
Vitamin E
0.7mg
3.7%
Vitamin K
3µg
4%
Calcium
33mg
3%
Fiber
3g
10%
Folate (food)
20µg
N/A
Folate equivalent (total)
30µg
7%
Folic acid
6µg
N/A
Iron
2mg
11%
Magnesium
53mg
13%
Monounsaturated
8g
N/A
Niacin (B3)
0.4mg
2.2%
Phosphorus
117mg
17%
Polyunsaturated
1g
N/A
Potassium
201mg
6%
Riboflavin (B2)
0.2mg
11.1%
Sodium
154mg
6%
Sugars, added
42g
N/A
Trans
0.5g
N/A
Zinc
1mg
7%

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