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How to Make a Chocolate Soufflé. Your friends and family will not stop talking about this
chocolate soufflé. It has a rich creamy center that nobody will forget. You will need Cooking
spray 3 tbsp. granulated sugar, divided 2½ oz. semisweet or bittersweet chocolate Large
egg, separated 1 tbsp. heavy cream 1 tsp. all-purpose flour 1/8 tsp. ground cinnamon
2 large egg whites 1/8 tsp. salt Confectioners' sugar for dusting 2 10 oz. ramekins Baking
sheet and a hand mixer. Step 1. Preheat your oven to 375 degrees with the rack positioned
in the center. Step 2. Spray the ramekins with cooking spray and dust them each with
1½ teaspoons of granulated sugar. Then place them on a rimmed baking sheet and set aside.
Dusting the ramekins with sugar will give the souffles a surface to adhere to while
they rise. Step 3. Put the chocolate in the microwave-safe bowl. Set the microwave to
medium and cook the chocolate, stirring every 20 minutes until it is melted. Step 4. Whisk
the cream and egg yolk together in a mixing bowl. Gradually whisk in the chocolate until
smooth. Then whisk in the cinnamon and flour. Step 5. Use the hand mixer to beat the egg
whites and salt in the other mixing bowl. Mix on high speed until soft peaks form, and
then add the remaining sugar in four additions, until a stiff peak forms. Step 6. Fold half
the beaten egg whites into the chocolate, using a spatula. Then fold in the remaining
egg whites. Step 7. Pour the batter into each ramekin, filling them to just below the rims.
Place them in the oven for 18 to 22 minutes, until set. Step 8. Remove the ramekins from
the oven, quickly dust with confectioners' sugar, and serve. Did you know Brown eggs
are more expensive than white eggs because the breed of hens that lay them is larger
and requires more food.