Chocolate Soufflé is served at The Bistro Garden

for $10.75 - MAKES 5

Chocolate Soufflé is served at The Bistro Garden
Chocolate Soufflé is served at The Bistro Garden

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chocolate Soufflé Ingredients:

  • 1 1/2

    egg yolks

  • 1 1/2

    oz sugar

  • 1/2

    oz flour

  • 1/2

    cup milk

  • 1/2

    teaspoon vanilla extract

  • 1 1/2

    oz unsweetened chocolate (melted)

  • Butter and sugar to coat the soufflé forms

  • Powdered sugar to garnish

  • Whipped cream to garnish

  • For the meringue:

  • 3/4

    cup egg whites

  • 1 1/2

    oz sugar

  • 1/2

    teaspoon tartar

Directions

Preheat the oven to 350 degrees for a convection oven, or 425-450 degrees for a regular oven. Mix the egg yolks with the sugar and vanilla extract. Add the flour and stir until it forms a smooth paste. Bring the milk to a boil in a saucepan and add the paste-like mixture to the milk. Let it boil for one minute before stirring. Use a wire whisk to mix, then a wooden spatula to stir until the paste removes itself from the saucepan. Put the paste in an electric mixer (with the paddle attachment on medium speed) for approximately 5 minutes, add the melted chocolate, mix well and place in a mixing bowl. Place the egg whites in an electric mixer (with the whip attachment) with the cream of tartar and sugar and whip until stiff glossy peaks form. Fold one third of the egg white into the chocolate mixture to lighten the texture; then fold in the rest in two steps with a rubber spatula. Use 5-6 oz soufflé forms coated with butter and sugar. Cook for 18 minutes at 350 degrees in a convection oven, or for 20 minutes at 425-450 in a regular oven. Sprinkle the soufflés with powdered sugar and serve with whipped cream

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