Recipes

Chocolate Soufflé

Cuisine: French

Type: Dessert

Serves: 8

Source:	Julia Child
Attributes:
Comments:	Use a 2 to 2-1/2 quart baking dish, 7-1/2 to 8 inches in diameter.
Serving Suggestions:	Accompaniment, lightly whipped cream with vanilla.

Ingredients:

7 oz sweet baking chocolate smoothly melted with 1/3 cup strong coffee
1/3 cup flour
2 cups milk
3 tbs. butter, optional
A big pinch of salt
1 tbs. pure vanilla extract
4 egg yolks
6 egg whites
1/2 cup granulated sugar
Confectioners sugar

Instructions:

1. Melt the chocolate, measure out all ingredients, butter the soufflé dish, and preheat the oven to 425°F.

2. Follow the directions in the master Dessert Soufflé recipe, whisk the flour and milk together and boil slowly, this time for 2 minutes, whisking. Off heat, whisk in the optional butter, the salt, and the vanilla, then the egg yolks, and finally the smoothly melted chocolate.

3. In a clean bowl with clean beaters, beat egg whites to form soft peaks, gradually sprinkle in the 1/2 cup sugar, and beat to stiff shining peaks.

4. Ladle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together, and turn the mixture into the prepared soufflé dish.

5. Set the soufflé in the lower third of the preheated oven. Turn the thermostat down to 375°F. In 35 to 40 minutes the soufflé will have risen an inch or so over the rim of the dish. Rapidly sprinkle the top with confectioners sugar, then finish baking. Total baking time will be 50 to 60 minutes.

6. Serve with a lightly whipped cream with vanilla added.