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Chocolate Soufflé
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Indulge in a decadent chocolate soufflé with a luscious whipped cream topping.
Ingredients:
  • 4 large eggs
  • 2 oz unsweetened baking chocolate
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 2 tablespoons butter or margarine, room temperature
  • 1 teaspoon vanilla
  • About 2 teaspoons butter or margarine, room temperature, to grease soufflé dish
  • Additional granulated sugar for coating soufflé dish
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • Frozen whipped topping, if desired
Instructions:
  • Set up an egg separator over a small bowl. Crack open 4 eggs, letting the yolks fall into the separator and the egg whites to slip through the slots into the bowl. Place each yolk in a separate small bowl. Reserve the egg yolks from 3 of the eggs for the recipe and refrigerate the yolk from the fourth egg for up to 4 days in a covered container for future use.
  • In a clean large bowl, allow the 4 egg whites to come to room temperature for up to 30 minutes.
  • Chop the chocolate. Mix sugar and cornstarch in a 1-quart saucepan. Slowly stir in the milk and add the chocolate. Cook over medium heat, stirring constantly until chocolate is melted and mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
  • Use an electric mixer to beat egg yolks until thick and lemon colored in a small bowl. Slowly mix in the chocolate mixture. Then, gently fold in 2 tablespoons of butter and vanilla using a wooden spoon. Allow it to cool to room temperature.
  • Preheat the oven to 350°F. Grease the bottom and sides of a 6-cup soufflé dish with 2 teaspoons of butter using a paper towel or waxed paper. Sprinkle sugar over the butter. Create a 4-inch-wide, triple-thick foil strip that is 2 inches longer than the dish's circumference. Butter one side of the foil and sprinkle it with sugar. Secure the foil band, buttered side in, around the top outside edge of the dish with masking tape to extend its depth. (Alternatively, you can use a 2-quart casserole dish greased and sugared.)
  • Fold the salt and cream of tartar into the egg whites until stiff peaks form. Gently stir in 1/4 of the egg whites into the chocolate mixture, then fold in the remaining egg whites using a rubber spatula in a gentle downward-across-and-up motion. Pour the batter into a soufflé dish, spread evenly, and smooth the top with a spatula.
  • Bake for 45 to 55 minutes or until a knife inserted between the center and edge comes out clean. Don't worry if cracks form on the top, they add to the charm of this soufflé.
  • While your soufflé is baking, prepare the Sweetened Whipped Cream. Serve the soufflé hot straight from the oven. Gently remove the foil collar and portion the soufflé with two forks. Enjoy with a dollop of whipped cream on top.

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