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Most soufflés are made by folding beaten egg whites into a thick béchamel sauce. Having the sauce base boiling hot before folding in the egg whites makes this recipe foolproof, as the soufflés aren’t given a chance to cool off and potentially deflate.
1. Preheat oven to 450°F. Butter 8 1/2-cup ramekins or soufflé dishes, and place on baking sheet.
2. Bring milk to a boil in medium saucepan. Remove from heat, and stir in chocolate, 1/4 cup sugar, and cocoa powder until chocolate has melted and mixture is smooth. Set aside.
3. Melt butter in large saucepan over medium heat. Stir in flour, and cook 1 minute. Stir in chocolate mixture, and cook 3 to 5 minutes, or until mixture has thickened. Remove from heat. Stir in vanilla.
4. Beat egg whites with electric mixer 2 to 3 minutes, or until peaks begin to form. Add remaining 1/4 cup sugar, and beat 2 to 3 minutes more, or until smooth and glossy and stiff peaks form.
5. Gently reheat chocolate mixture until boiling. Remove from heat, then fold in one-third egg whites with spatula. Fold in remaining egg whites. Divide soufflé mixture among prepared ramekins, and dust each soufflé with confectioners’ sugar. Bake soufflés 6 to 7 minutes, or until puffed high and dry on top. Serve immediately.
- Calories 280
- Carbohydrate Content 36 g
- Cholesterol Content 21 mg
- Fat Content 15 g
- Fiber Content 2 g
- Protein Content 6 g
- Saturated Fat Content 9 g
- Sodium Content 57 mg
- Sugar Content 29 g