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Chocolate Souffle

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  Cornstarch 2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Unsweetened chocolate 4 Ounce
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Egg yolks 4
  Egg whites 5
  Cream of tartar 1⁄4 Teaspoon

Preheat oven to 350 °F (175 °C).
Butter and sugar a souffle dish.
Dilute cornstarch in 1/4 cup (60 mL) milk.
Set aside.
In a saucepan, while stirring, heat remaining milk, chocolate, sugar and vanilla extract.
Add diluted corn starch.
Over high heat, vigorously whisk 2 minutes or until mixture thickens and starts to bubble.
Remove from heat.
Let cool completely.
In a bowl, beat egg yolks 5 minutes or so.
Add 3 tbsp (45 mL) chocolate mixture.
Fold into chocolate in saucepan.
Set aside.
In a second bowl, beat egg whites and cream of tartar until stiff peaks form.
With a whisk, gently fold in chocolate mixture.
Pour into souffle dish.
Bake in oven 45-50 minutes.

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Chocolate Souffle Recipe