DARK CHOCOLATE SOUFFLE
Steps:
- 1. Heat oven to 375 degrees. Butter and sugar six 6 oz ramekins. Fill a small pot with 1 inch of water and bring to a simmer. In a metal bowl large enough to rest on the pot, combine chocolate and heavy cream. Stir until melted. Remove from heat and whisk in egg yolks one at a time, being careful not to scramble. Stir in vanilla. 2. In a large bowl (or a stand mixer fitted with whisk attachment) whisk egg whites on high until soft peaks form. While whisking, add sugar and salt; whisk on high until stiff peaks form. 3. Gently fold chocolate mixture into whipped egg whites until no streaks remain. (Do not over-mix or the souffles won't rise to the maximum level.) Carefully spoon mixture evenly among ramekins. Bake at 375 degrees for 17 minutes, or until puffed and a cake tester inserted in the middle comes out clean. Dust with confectioners' sugar, if desired, and serve immediately.
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Ahmar Virk
[email protected]Meh.
Jomah Komara
[email protected]?
Juan Sebasti√°n Moreno Monroy
[email protected]⭐⭐⭐⭐⭐
Siyabonga Gift
[email protected]Would not recommend.
Ericar Watkins
[email protected]Not worth the effort.
Wendy rocky
[email protected]A bit too eggy.
Brandon Frizzell
[email protected]Didn't rise as much as I expected.
Shawn Kammen
[email protected]A bit too rich for me.
mdshakil 9876
[email protected]Perfect for a special occasion.
Caelyn Martin
[email protected]Delicious!
Tridib Mukherjee
[email protected]Amazing!
Nicole Tochimani
[email protected]This souffle was a disaster! It didn't rise at all and it tasted like scrambled eggs. I'm not sure what I did wrong.
Roxanne Lester
[email protected]The souffle didn't rise as much as I expected, but it still tasted delicious. I think I might have under-beaten the egg whites.
Suraj Magrati
[email protected]This souffle was a bit too rich for my taste, but it was still good. I think I would have enjoyed it more if I had served it with some fruit or ice cream.
SeVo 007
[email protected]This was my first time making a souffle and I was pleasantly surprised at how easy it was. I followed the recipe exactly and it turned out beautifully. I'm definitely going to make this again.
Ramana Pandiri
[email protected]I've made this souffle recipe several times now and it always turns out perfectly. It's a bit time-consuming, but it's worth the effort. My guests always rave about it.
Sushmita Sherpa
[email protected]This chocolate souffle was a delight! It was rich and decadent, with a fluffy texture that melted in my mouth. I served it with fresh berries and a dollop of whipped cream, and it was the perfect ending to a special dinner.