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Chocolate Soufflé Recipe

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup of milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 oz (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated


Preparation

Preheat the oven to 350 degrees Fahrenheit. Set a full Kettle of water on to boil.

Butter 6 4-ounce soufflé cups and coat with sugar; set aside.

Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has smooth, pastelike consistency. Reduce heat and cook for 1 minute.

Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. let cool for 5 minutes, then stir in egg yolks.

Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.

Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.

Bake for 20 minutes. Serve immediately.


Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

Preparation

Bring cream and vanilla bean to a low boil in saucepan over medium heat.

Combine sugar and egg yolks.

Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.

 


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