Chocolate Souffle

By Wolfgang Puck
Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp unsalted butter

  • 4

    tbsp sugar

  • 4

    oz bittersweet chocolate, cut into small pieces

  • 4

    eggs, separated

  • 2

    tbsp orange liqueur

  • 3

    egg whites

  • 1/2

    lemon, juiced

  • Powdered sugar, for garnish

  • Unsweetened whipped cream

Directions

1.) Preheat the oven to 400 degree F. Butter 6 (1 cup) souffle dishes and dust them with about 2 tbsp of the sugar. Chill them in the refrigerator until needed. 2.) Melt the chocolate in a metal bowl set over a double boiler. Remove the bowl from the heat and stir in the egg yolks and the liqueur. 3.) In a clean bowl, using a wire whisk or an electric beater, beat all 7 eggs whites until they form soft peaks when the whisk or beaters are lifted out. Beat in the lemon juice and the remaining 2 tbsp sugar. continue beating the whites until they form stiff peaks that are still very shiny. Stir a quarter of the beaten whites into the chocolate mixture, and then gently fold in the remaining whites. 4.) Fill the buttered and sugared souffle dishes with souffle mixture. Run your thumb around the inside edge of each dish to make a shallow, uniform depression all along the rim of the mixture, so that the souffles will form hat shapes when they rise. Put the dishes in the oven and bake until the edges are set but the middles are still soft, 8 to 10 minutes. 5.) Carefully transfer each souffle to a napkin-lined dessert plate. dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each souffle. Serve immediately.

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