Dessert
Chocolate Soufflé
with Vanilla Sauce
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
- Bring cream and vanilla bean to a low boil in saucepan over medium heat.
- Combine sugar and egg yolks.
- 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
- Preheat the oven to 350 degrees Fahrenheit. Set a full kettle of water on to boil.
- Butter 6 4-ounce soufflé cups and coat with sugar; set aside.
- 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. - Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
- 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. - 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. - Bake for 20 minutes.
- 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