Best 5 Chocolate Souffle With Melted Chocolate Center Recipes

CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 375°F. Butter 4 6-ounce ramekins generously.
• Place the butter and chocolate in a large microwave safe bowl and microwave in 30-second increments until completely melted, stirring after each increment.
• Use an electric mixer to whisk the egg yolks, vanilla and salt into the melted butter and chocolate until well combined, set aside.
• Wash the electric mixer beaters well. Then beat the egg whites and cream of tartar in another clean bowl until they hold soft peaks, about 2 minutes. Continue beating and gradually add the sugar until the egg whites are very stiff and glossy.
• Gently fold the whipped egg whites into the chocolate mixture a little portion at a time until combined, being careful not to deflate the egg whites.
• Transfer into the prepared ramekins. Bake for 13-15 minutes or until the center is nearly set. Dust with powdered sugar before serving.

CHOCOLATE SOUFFLE WITH MELTED CHOCOLATE CENTER

Steps:

• Preheat oven to 425 degrees. Use the butter to grease 8 small (3-ounce), heat-resistant souffle molds and then use the 1 tablespoon of sugar to lightly dust the insides. Place the molds on a baking sheet and set aside.
• Melt all the chocolate except the chunks in a double boiler over low heat. Add the warm cream and stir well until completely combined. Remove the pan from the heat and whisk in the egg yolks and half of the 1/3 cup of sugar. Using a rubber spatula, transfer this mixture to a large mixing bowl and set aside.
• In a separate bowl, use a wire whisk to beat the egg whites until frothy. Add the remaining sugar and whisk vigorously until the egg whites form soft peaks. Using the spatula, gently fold 1/3 of the egg whites into the chocolate. Fold in the next 1/3 and when the mixture is well combined, add the remaining egg whites, folding until well combined.
• Use a tablespoon to fill the souffle molds to the rim. Place a chunk of semisweet chocolate in the center of each and bake for 7 to 10 minutes, until puffy. Serve immediately alone or accompanied by whipped cream or espresso ice cream.

ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
• In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
• Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
• Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
• Serve with ice cream.
• Enjoy!

THE BEST CHOCOLATE SOUFFLE EVER

Steps:

• Preheat oven to 375°F.
• Butter soufflé dish and sprinkle with sugar.
• Knock out any excess sugar.
• Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
• Remove bowl from heat and stir in yolks.
• Beat whites in a large bowl until they just hold soft peaks.
• Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
• Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
• Transfer mixture into soufflé dish.
• Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
• Serve immediately.

CHOCOLATE SOUFFLé

Steps:

• In a saucepan, cook the butter and flour to form a sandy roux. In a separate pan, bring the milk and sugar to a boil, then add them to the roux. Cook until a smooth paste forms. Cool slightly, then whisk in the egg yolks. Add the melted chocolate and cocoa. Whip the egg whites to stiff, glossy peaks and immediately fold them into the base. Pour the mixture into buttered, sugared individual-size ramekins (about 1/2 inch from the top). Bake at 375°F for 20 minutes. Serve with a dusting of powdered sugar (or fresh whipped cream).