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Simple Chocolate Souffle

DaveCooks's picture
David makes a decadent Chocolate Souffle and promises... it will rise!
Ingredients
  Bittersweet chocolate 6 Ounce
  Unsalted butter 1
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4
  Vanilla extract 1 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Confectioner's sugar 1⁄2 Cup (8 tbs) (For Dusting)
Directions

GETTING READY
1) Preheat oven to 350°F.
2) Place a large baking pan in the center of the oven and fill with about an inch of boiling water to create a water bath.

MAKING
3) In a double boiler, melt the chocolate and the butter or in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.
4) In a small bowl, hisk the flour, baking powder and salt together, set aside.
5) Into the bowl of an electric mixer fitted with a whisk attachment, crack the eggs and add vanilla extract.
6) Whisk on medium speed until foamy, then add the sugar and increase speed to medium high for about 2 minutes, until the mixture is pale and thickened.
7) Then whisk in the melted chocolate mixture and then gently fold in the dry ingredients by hand.
8) In four ungreased 1 cup ramekins, pour the batter and place the ramekins in the baking pan with the water not higher than a third of the way up the sides.

FINALIZING
9) Bake for about 30 to 40 minutes until the tops of the souffles are slightly cracked and firm.
10) Remove ramekins from the water bath and cool for 5 minutes.

SERVING
11) Dust with confectioners’ sugar and serve warm.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
This isn’t traditional chocolate soufflé. Which believe me, even for a chef can be daunting. It is instead, chocolate soufflé for the timid. Fear of the fallen soufflé while eager guests await is the stuff of pure culinary nightmare, and enough to give even the calmest of us a bad case of the hives. This particular recipe is a snap. It gets its leavening power from the flour, an ingredient not found in the traditional French dish. So, I’m more than confident when I assure you, “It will rise.” For more recipes visit: www.chefdavidlawrence.com
For all those who think they are kitchen challenged, here is a recipe for simple chocolate souffle which is so easy that anyone who can spell kitchen can cook. In this video you will find the simplest steps of making the world's most famous hot, chocolate dessert.

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5 Comments

rebornmaster's picture
i used this recipe for a project. i got a good grade. now i'm going to make it. looks good.
amiablepsyche's picture
oh my god ur recipe is great and your narration is sweet. thanks for sharing..
Prezi's picture
This is truly a great treat for chocoholics like me! I liked the presentation too in those muffin cup sort of containers.
Anonymous's picture
Sorry, this isn't a souffle, although it looks like a good molten chocolate cake. A real souffle isn't daunting at all, needs no additional equipment or ingredients, and only adds a couple of steps to the process. (Just one caution - don't overbeat the egg whites) The results are REALLY worth it. GO ahead - try the real thing.
Anonymous's picture
Not a soufflé. And I'm tired of people (restaurants) mislabeling food. It's not hip; it just abuses the language.