Rated 5.0 stars by 1 users
Dessert
8 servings
1 hour
16 minutes
Chef Tom Fraker
This is great with a cup of rich black coffee.
1 tablespoon butter
Granulated sugar as needed
½ cup whole milk
1¼ cup granulated sugar
7 ounces dark chocolate, chopped
6 large egg whites
4 large egg yolks
Powdered sugar as needed
Dessert Sauces, use Raspberry flavor as needed
Preheat oven to 350º F.
Butter eight ⅔ cup soufflé dishes and sprinkle with sugar. Tap out the excess. Bring milk and 1 cup sugar to simmer in heavy large saucepan, stirring occasionally until sugar dissolves. Reduce heat to low. Add chocolate and stir until smooth. Pour into large bowl and let cool 10 minutes.
Using a free-standing or hand held mixer, beat whites in another large bowl to soft peaks.
Gradually add remaining ¼ cup sugar and beat until stiff but not dry. Whisk yolks into chocolate mixture. Whisk ¼ of whites into chocolate mixture to lighten. Fold in remaining whites. Divide mixture among prepared dishes. Bake until soufflés puff, about 16 minutes. Sift powdered sugar over soufflés. To serve, make a whole in the center of the soufflé and fill with desired amount of raspberry dessert sauce. Serve immediately.
Leave a comment