Summary

Soufflé au chocolat is a gluten free recipe with 8 servings. For $1.06 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 355 calories, 6g of protein, and 26g of fat. Only a few people made this recipe, and 2 would say it hit the spot. A mixture of chocolate, sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather cheap side dish. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 22%. Users who liked this recipe also liked Moelleux au chocolat, Mousse au Chocolat, and Mousse au chocolat.

Instructions

1. 1.Butter eight 3/4-cup souffl dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.
2. 2.Arrange prepared souffl dishes on large baking sheet.Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared souffl dishes, filling dishes completeley.
3. 3.Position rack in center of oven and preheat to 204C. Bake souffls on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.

Ingredients

• 1 chocolate, chopped
• 2 egg whites, at room temperature
• 3 egg yolks
• 4 heavy cream
• 5 Pinch of salt
• 6 sugar

Directions

• 1 Butter eight 3/4-cup souffl dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.2.Arrange prepared souffl dishes on large baking sheet.
• 2 Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth.
• 4 Bake souffls on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.