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The July 2000
Recipe of the Month
Chocolate Souffles
Individual Rich Chocolate Souffles
We thank Katherine Parr, somewhere in Australia, for this month's recipe.
These individual size soufflés are lighter than a pudding and richer than a
traditional soufflé. They combine the best of both worlds.
Serves 4
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Ingredients
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- 4 individual 6 oz or 150 ml heatproof soufflé bowls or ramekins.
- 1 tablespoon of butter or margarine for coating the inside of the
ramekins.
- 6 oz or 150 g bittersweet chocolate, chopped. Or high quality bittersweet
chips.
- 1/2 teaspoon vanilla extract.
- 1 tablespoon brandy, rum, OR whisky, (or substitute very strong coffee).
- 1/3 cup or 85g fine sugar (or you can use regular sugar).
- 4 eggs, separated.
- 1 tablespoon sifted flour.
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Directions
- 1. Heat oven to 375F (190C). Butter the individual soufflés or ramekins and
place on a baking tray, a bit apart from each other on the tray to allow the
heat the circulate.
- 2. Melt the chocolate in double boiler or a heat proof bowl set over a pot
of simmering water.
- 3. Remove from the heat, allow to cool slightly then beat in the vanilla
extract, the brandy (or coffee) and the sugar.
- 4. Beat in the egg yolks, one by one, but consistently so as not to cook
them in the warm chocolate mixture.
- 5. Mix in the flour at this point. The mixture will be fairly stiff.
- 6. Whisk or beat the egg whites until very firm and peaky, (stiff but not
dry), then gently fold them into the chocolate mixture, a bit at a time to
loosen the stiff mixture, until all the whites can be folded in but DO NOT
over-stir the mixture.
- 7. Pour into the prepared bowls and bake for 10 to 12 minutes until well
risen. They should still be a little gooey inside.
- Note: The puddings can be baked a little earlier and re-heated at 375f
(190C) for a further 10 minutes. They will rise again by about two thirds
their original height, and be gooey and pudding-like inside.
Enjoy!
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