FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsOther Desserts pg 3 >  Souffle, Chocolate SoufflĂ©s, Individual

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

INDIVIDUAL CHOCOLATE SOUFFLÉS

This isn’t traditional chocolate soufflĂ©, which, believe me, even chefs find daunting. It is instead, a chocolate soufflĂ© that is foolproof and a snap to make. Baking powder, an ingredient not found in the traditional French version, and increased amounts of flour, provide the leavening. I’m more than confident when I assure you, “It will rise.”
Boy Eats World! by David Lawrence

Serves 4

• 6 ounces good bittersweet chocolate
• 8 tablespoons (1 stick) unsalted butter
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 large eggs
• 2 teaspoon pure vanilla extract
• 1 cup sugar
• Confectioners’ sugar, for dusting


Preheat the oven to 350ÂşF.
Place a large baking pan in the center of the oven and fill with about 1 inch boiling water to create a water bath.

Melt the chocolate and butter in a double boiler or in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.

Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack the eggs into the bowl of an electric mixer fitted with a whisk attachment; add the vanilla and whisk on medium speed until foamy. Add the sugar and
increase speed to medium-high; whisk until the mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.

Pour the batter into four ungreased 1-cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary. The water should reach no higher than a third of the way up the sides. Bake until the tops of the soufflĂ©s are slightly cracked and firm to the touch, 30 to 40 minutes. Remove the ramekins from the water bath and cool, 5 minutes. Dust with confectioners’ sugar and serve warm.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages