Chocolate soufflé (untried)
I believe this recipe, from Mom's cookbook shelf, comes from the grocery store/teaching kitchen at King's in Summit, NJ. --Liz
NOTES:
Unlike most soufflés, this recipe doesn't require flour or other thickening.
Uses a 1-1/2 quart ramekin as a soufflé dish.
8 servings.
INGREDIENTS
6 oz semi-sweet chocolate, broken into small pieces
3/4 cup heavy cream
1/4 cup granulated sugar, plus extra
5 egg yolks
7 egg whites
2 Tbl brandy (optional)
1-1/2 tsp vanilla
powdered sugar for dusting
PREPARATION
Oven must be preheated: 425 to start. Rack at lower-middle position.
1. Butter a 1-1/2 quart soufflé dish (ramekin) and sprinkle bottom with granulated sugar.
2. Melt the chocolate with the cream in a heavy saucepan over very low heat, stirring constantly--OR in a microwave set on medium (50 percent; power 5) for one minute, stirring occasionally. Continue to cook and stir until smooth.
3. Remove chocolate mixture from heat and stir in the sugar, followed by the egg yolks.
4. Mix in the vanilla and brandy (optional). Set aside.
5. Whip the egg whites until firm but not dry.
6. Mix in just 1/4 of the whites; then fold in the remaining whites.
7. Spoon the mixture into the ramekin and bake for 10 min.
8. Reduce oven temp to 375 and continue cooking another 20-25 min.
9. Sprinkle with powdered sugar and serve.
NOTES:
Unlike most soufflés, this recipe doesn't require flour or other thickening.
Uses a 1-1/2 quart ramekin as a soufflé dish.
8 servings.
INGREDIENTS
6 oz semi-sweet chocolate, broken into small pieces
3/4 cup heavy cream
1/4 cup granulated sugar, plus extra
5 egg yolks
7 egg whites
2 Tbl brandy (optional)
1-1/2 tsp vanilla
powdered sugar for dusting
PREPARATION
Oven must be preheated: 425 to start. Rack at lower-middle position.
1. Butter a 1-1/2 quart soufflé dish (ramekin) and sprinkle bottom with granulated sugar.
2. Melt the chocolate with the cream in a heavy saucepan over very low heat, stirring constantly--OR in a microwave set on medium (50 percent; power 5) for one minute, stirring occasionally. Continue to cook and stir until smooth.
3. Remove chocolate mixture from heat and stir in the sugar, followed by the egg yolks.
4. Mix in the vanilla and brandy (optional). Set aside.
5. Whip the egg whites until firm but not dry.
6. Mix in just 1/4 of the whites; then fold in the remaining whites.
7. Spoon the mixture into the ramekin and bake for 10 min.
8. Reduce oven temp to 375 and continue cooking another 20-25 min.
9. Sprinkle with powdered sugar and serve.
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