Dark chocolate souffle has a delicious molten center and a light, springy exterior—pure chocolaty decadence from the inside out. Light, fluffy, and decadently chocolatey, this chocolate souffle recipe dessert is a little taste of heaven. The techniques—primarily beating egg whites and folding them into a base—are simple, too, but they do take a little practice to get right. Don’t be deflated when your first soufflé doesn’t rise as high as you’d dreamed. The next one will always be better.
80 gm Unsweetened Chocolates
2 cups Milk
½ cup Sugar
1/3 cup All-Purpose Flour (Maida)
½ tsp Salt
2 tbsp Butter
1 tsp Vanilla
4 Eggs (separated)
Whipped Cream (sweetened, as desired)
- Combine chocolate in milk in a pan. Place it on top of a double boiler containing boiling water. Stir to dissolve the chocolate.
- Combine sugar, flour, and salt in a large bowl.
- Add some chocolate mixture, stirring until smooth.
- Add to the chocolate mixture in the pan and cook until thickened, stirring constantly.
- Remove from heat and stir in butter and vanilla. Cool slightly.
- Beat egg yolks until lemony and add to the chocolate mixture.
- Beat egg whites until stiff and fold in the mixture.
- Pour in a buttered baking dish and place in a pan of hot water.
- Bake at 375 F for 50 minutes, or until firm.
- Remove and top with whipped cream.
- Refrigerate until chilled. Serve thereafter.