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National Chocolate Soufflé
Day
February 28
Chocolate Soufflé Recipe
3
tablespoons all purpose flour
3 tablespoons
unsalted butter
1-1/2 cups milk
12 oz. bittersweet baking chocolate,
coarsely chopped
1/2 cup brewed strong coffee
1 teaspoon vanilla
1/2
cup granulated sugar
5 egg yolks
7 egg whites
powdered
sugar
Preheat oven to 375F.
Butter a 2-1/2 quart soufflé or baking
dish.
Melt butter in a saucepan over low heat, whisk in flour and milk and
cook until it thickens.
Stir in chocolate and stir constantly until
melted.
Remove from heat; add coffee, vanilla, and half the sugar.
One
at a time, add the egg yolks while whisking constantly; set aside.
In a
separate bowl, beat the egg whites to soft peaks and gradually beat in the
remaining sugar and continue to whisk until the peaks stiffen.
Gently fold
the egg whites into the chocolate mixture then pour into the prepared
dish.
Bake 35 - 40 minutes until the soufflé rises 2 inches above soufflé
dish.
Dust with powdered sugar and serve immediately.
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