Best Rich Chocolate Souffle Recipes

RICH CHOCOLATE SOUFFLE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Add the chocolate and butter; cook until chocolate and butter are melted; stir until smooth. Remove from the heat. Add 1/3 cup chocolate mixture to the egg yolks; return all to the pan, stirring constantly. Stir in vanilla; cool slightly., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold into the chocolate mixture. , Pour into a greased 2-qt. souffle dish. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar if desired. Serve immediately.

A RICH CHOCOLATE SOUFFLÉ

Steps:

• Serves 6 Preparation : 15 minutes Cooking time : 20-25 minutes 1.Pre- heat the oven to 200C/400F/gas mark 6. Place a baking sheet on the shelf in the middle of the oven. 2.Prepare a 2 pint soufflé dish by brushing the inside with butter then dusting with about 2 teaspoon of the sugar. 3.Break the chocolate into a large bowl and set over a pan of simmering water, allow to melt, remove from the heat, stir until smooth. 4.Beat the egg yolks and all but 1 tablespoon of the sugar until thick and fluffy then stir into the chocolate, mixing well. 5.Whisk the egg whites until standing in stiff peaks, add the last of the sugar and whisk briefly until shiny. Beat a large spoonful into the chocolate mixture and when combined add the rest of the whites and gently fold together until thoroughly mixed in, but do not over mix. Turn into the prepared dish then run your thumb around the inside edge of the soufflé dish (this helps the soufflé rise evenly) Bake in the middle of the oven for 20-25 minutes. Try not to open the oven door during cooking but the soufflé will be done when it looks risen and the soufflé wobbles slightly. 6.Dust with icing sugar if wished and serve immediately. The soufflé should be spongy near the edge but slightly soft in the middle. 7.Alternatively spoon the mixture into 6 ramekin dishes, prepared in the same way and placed on a baking sheet, but cook for 12-15 minutes Variation : 2 tablespoons of brandy can be added to the egg yolk mixture for extra flavour as can any other complimentary liqueur such as Kalua or rum or try the grated rind of an orange if alcohol is not preferred. Jess from Tate & Lyle

RICH CHOCOLATE SOUFFLé CAKES WITH CRèME ANGLAISE

Steps:

• Preheat oven to 350º.
• To prepare soufflé cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.
• Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
• Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
• Bake at 350º for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack.
• To prepare crème anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).
• Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
• Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with soufflé cakes.
• Note: A water bath tempers the heat and insulates the soufflés, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place.

RICH CHOCOLATE SOUFFLE

Steps:

• Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string. Set aside.
• Combine chocolate and butter in a small heat-proof bowl, and set over a saucepan of barely simmering water until almost melted. Remove from heat and stir until completely melted. Stir in liqueur or coffee and egg yolks.
• Beat egg whites with cream of tartar until stiff peaks form; don't overbeat. Whisk a quarter of the egg whites into chocolate mixture. Fold in remainder with a rubber spatula. Pour into prepared souffle dish.
• Bake on bottom rack for 5 minutes. Lower temperature to 425 degrees and continue baking, 10 minutes for a moist center, 15 minutes for a dry center. Dust with confectioners' sugar and serve.