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Dessert

Chocolate Soufflé

with Vanilla Sauce

Chocolate Soufflé Image
Serves 6
Preheat oven to 350ºF
INGREDIENTS

VANILLA SAUCE

  • 2 Egg Yolks, small
  • 1 ¼ c Heavy Cream
  • 3 T Sugar
  • ¼ Vanilla Bean, split lengthwise

CHOCOLATE SOUFFLé

  • 3 T Butter, plus more for greasing the soufflé cups
  • 6 T Sugar, plus more for dusting the soufflé cups
  • 1 c Milk
  • 3 T Flour (All-Purpose)
  • 3 T Dutch-processed Cocoa
  • 2 oz Bittersweet Chocolate, melted (may substitute semisweet)
  • 4 Egg, separated
INSTRUCTIONS

FOR THE VANILLA SAUCE

  1. Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  2. Combine sugar and egg yolks.
  3. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.

FOR THE CHOCOLATE SOUFFLé

  1. Preheat the oven to 350 degrees Fahrenheit. Set a full kettle of water on to boil.
  2. Butter 6 4-ounce soufflé cups and coat with sugar; set aside.
  3. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter and beat with a whisk until it has smooth, pastelike consistency. Reduce heat and
    cook for 1 minute.
  4. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  5. Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites
    into the chocolate, then fold in the remaining whites just until combined.
  6. Pour the batter into prepared soufflé cups. Place cups in a large baking dish
    and add enough boiling water to reach halfway up the sides of the soufflé cups.
  7. Bake for 20 minutes.
  8. Serve immediately.

The Chocolate Soufflé has been offered on the Palo menu.

Source: DCL Castaway Club Recipe Card

Created 2023-01-13 07:43:08 – Last Modified 2024-02-02 09:29:31