Best 6 Chocolate Souffle With Dulce De Leche Sauce Recipes

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
• In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
• Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

CHOCOLATE SOUFFLé

Steps:

• Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
• Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
• In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
• Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
• Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
• Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
• Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
• Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
• Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
• Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.

CHOCOLATE ALFAJORES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap. Refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake just until set, 5-7 minutes. Remove from pans to wire racks to cool completely., Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers.

CHOCOLATE SOUFFLE WITH DULCE DE LECHE SAUCE

Steps:

• Butter 2 souffle cups and sprinkle bottom and sides with sugar. Place cups on a baking sheet and chill while preparing the soufflés. Melt chopped chocolate with milk, coffee liquor, instant espresso, cornstarch, ½ teaspoon sugar and cinnamon over medium heat, whisking until mixture is smooth.
• Using an electric mixer, beat egg white with cream of tartar and salt on high speed until soft peaks form. Gradually add remaining 1-1/2 teaspoons sugar; continue beating until stiff peaks form (whites stand up when beaters are lifted from bowl). Using a whisk, blend whites into chocolate mixture until there are no streaks. Fill prepared cups with batter. Bake on the baking sheet until souffles puff, about 20 minutes. Test for doneness by inserting a skewer into the center of a souffle-- souffle is done when skewer comes out clean or slightly moist .
• To serve: Cut a slit in the top of each soufflé and pour the Dulce de Leche Sauce. Garnish with whipped cream and chopped nuts.
• Dulce de Leche Sauce:.
• Boil cream, brown sugar, salt and cinnamon whisking constantly. Reduce liquid to half and remove from the heat; add vanilla.

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
• Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
• Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
• Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
• Spread pan and paper with vegetable oil spray.
• Sprinkle pan with 2 tablespoons sugar.
• Finely grind nuts with 2 tablespoons sugar in processor.
• Transfer nut mixture to large bowl.
• Mix in 10 tablespoons sugar and cocoa, then oil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
• Fold whites into cocoa mixture in 3 additions.
• Spoon batter into prepared pan; smooth top.
• Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
• Cool cake in pan on rack about 30 minutes.
• (Cake may fall.) Cut around pan sides to loosen cake.
• Remove sides of pan and cool cake completely.
• Sprinkle cake with powdered sugar.