Chocolate Souffles With Creamy Caramel Sauce Recipes

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CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE

Categories     Chocolate     Fruit     Dessert     Bake     Orange     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 5



Chocolate Soufflé Cake with Orange Caramel Sauce image

Steps:

  • Make cake:
  • Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
  • Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
  • Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
  • Make sauce while cake bakes:
  • Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
  • Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
  • Serve cake with orange sauce.

2 sticks (1 cup) unsalted butter, cut into pieces
9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs, separated
2/3 cup plus 1/2 cup superfine granulated sugar
3 navel or Valencia oranges

CARAMEL SOUFFLéS WITH CARAMEL SAUCE

Soufflés are always an after-dinner winner, and these saucy caramel treats are no exception

Provided by Sarah Cook

Categories     Dessert

Time 1h

Yield Makes 5 (to serve 4, with a spare for testing)

Number Of Ingredients 7



Caramel soufflés with caramel sauce image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Butter 5 x 150ml individual soufflé dishes or ramekins and sprinkle all over with 2 tbsp soft brown sugar. Place on a baking sheet. Melt the butter in a saucepan, then add sugar, cream, vanilla and a good pinch salt. When sugar is melted, bubble for 1 min until it looks like a sauce. Pour 200ml into a jug for serving.
  • Stir egg yolks and flour into remaining caramel in the saucepan. Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins. Beat egg whites in large bowl until foamy, then gradually beat in remaining 2 tbsp sugar until whites are stiff but not dry. Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites. Divide among dishes, and use a palette knife to scrape top level. Bake until soufflés are puffed and golden - about 11 mins. The soufflés should still be a little unset in the middle, but not runny, so if you're serving four, break into your tester to check. Return the rest to oven for 2 mins if underdone. Serve immediately with caramel sauce, warmed a little while soufflés are baking.

Nutrition Facts : Calories 545 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.49 milligram of sodium

100g unsalted butter , plus extra for greasing
200g light, soft brown sugar , plus 4 tbsp extra
200ml whipping cream
1 tsp vanilla extract
2 egg yolks
1 tbsp plain flour
3 egg whites

HOT CHOCOLATE SOUFFLéS WITH CHOCOLATE CREAM SAUCE

Light as a feather, these chocolatey melt-in-the-mouth soufflés are sure to please

Provided by Good Food team

Categories     Dessert, Dinner, Treat

Time 30m

Number Of Ingredients 11



Hot chocolate soufflés with chocolate cream sauce image

Steps:

  • Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
  • Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
  • Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don't open the oven door too early as this may make them collapse.
  • Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

Nutrition Facts : Calories 511 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

142ml pot single cream
25g caster sugar
100g dark chocolate (70% cocoa), broken into pieces
25g butter
melted butter , for greasing
50g caster sugar , plus 2 tbsp extra
175g dark chocolate (70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks
5 egg whites
icing sugar , to serve

CARAMEL SOUFFLE

Souffles are elegant and easy. As soon as you have made one flavor, you'll be ready to try another. Don't be intimidated by their mystique. Just be sure to serve them when they come out of the oven. Traditionally, the waiter brings the souffle to the table, splits it open magically with two spoons held on one hand, and fills it with the sauce. I often serve sauce on the side of the souffle in a small cream pitcher. With this caramel souffle, I serve fresh peaches and more caramel sauce.

Provided by Sherry Yard

Categories     dessert

Time 25m

Yield 1 large or 8 individual souffles

Number Of Ingredients 14



Caramel Souffle image

Steps:

  • Preheat the oven to 425 degrees F.
  • Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar.
  • Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base.
  • Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
  • Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
  • Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle. When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately.
  • Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request.
  • When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn.
  • Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn.
  • Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.
  • Heat a saucepan of water and place a whisk in it.
  • Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
  • Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
  • As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
  • Add the cream to the caramel. It will bubble up vigorously, so be careful.
  • Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
1 cup Creamy Caramel Sauce, recipe follows, at room temperature
3 large egg yolks, at room temperature
9 large egg whites, at room temperature
Pinch of cream of tartar (less than 1/8 teaspoon)
1/3 cup sugar
1/4 cup water
1 cup plus 1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
Pinch salt (less than 1/8 teaspoon)

CHOCOLATE GRAND MARNIER SOUFFLES WITH BLACK WALNUT CARAMEL SAUCE

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17



Chocolate Grand Marnier Souffles with Black Walnut Caramel Sauce image

Steps:

  • Preheat oven to 375 degrees F.
  • Brush the inside of 6 (10-ounce) ramekins with melted butter. Put a few tablespoons of sugar in a ramekin, and roll to coat the inside with sugar. Pour the sugar in the next ramekin and continue to coat the remaining ramekins in the same manner, adding more sugar, if necessary.
  • Melt the chocolate and butter over a double boiler, stirring until smooth. Set aside to cool the mixture until it is just warm to the touch.
  • In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy. Mix in the liqueur and vanilla. Fold in the chocolate mixture.
  • In a clean mixer bowl, beat the egg whites and cream of tartar to soft peaks. With the mixer running, add the sugar and beat to stiff peaks.
  • In 3 additions, fold the whites into the chocolate mixture until just combined. Fill the ramekins with the mixture. Bake until the souffles have risen and the tops and edges are lightly browned. Remove from the oven and immediately sift confectioners' sugar over the tops. Place on a plate and serve immediately. At the table, poke a hole in the center of the souffle with a spoon and pour in Black Walnut Caramel Sauce.
  • In a saucepan, combine the sugar and water. Bring to a boil, cook until the caramel is beginning to turn brown. Carefully swirl the pan until the caramel turns a deep brown.
  • Immediately add the walnuts and cream, being careful not to let the cream boil over.
  • Reduce the heat to a simmer. With a wooden spoon, scrape the bottom of the pan until all caramel is dissolved and sauce is smooth. Remove from the heat. Add vanilla and butter. Stir until the butter is completely dissolved.

Melted butter, for brushing ramekins
Sugar, for coating ramekins
8 ounces semisweet chocolate, chopped into small pieces
3 ounces butter
7 eggs, separated
1/4 cup orange liqueur (recommended: Grand Marnier)
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, for garnish
Black Walnut Caramel Sauce, recipe follows
1 1/4 cups sugar
1/3 cup hot water
1 cup chopped black walnuts
1/2 cup heavy cream
2 teaspoon vanilla extract
4 ounces whole unsalted butter

CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Vegetarian     Winter     Ramekin     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8



Chocolate Souffles with Creamy Caramel Sauce image

Steps:

  • Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
  • Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
  • In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
  • Preheat oven to 375°F.
  • Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
  • Top soufflés with sauce and serve immediately.

1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Accompaniment: creamy caramel sauce

CHOCOLATE BOURBON CARAMEL SOUFFLES

from newspaper. almost fool-proof! don't skip the chilling step; helps with stability: they won't collapse before you can serve them!

Provided by CONSTANCE S.

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10



Chocolate Bourbon Caramel Souffles image

Steps:

  • lightly coat inside 6 ramekins with butter; coat with sugar, tapping out excess. place 1 tbsp caramel sauce in bottom of each.
  • in large microwave-safe bowl, combine chocolates and butter. zap on high, 20 seconds at a time, stirring, til melted and smooth. in separate bowl, combine egg yolks and salt. beat with electric mixer til thickened and pale.
  • in small saucepan, combine water and 1/2 of sugar; bring to boil over med-hi heat. resume beating egg yolks. with mixer running, drizzle in hot sugar mixture. whip on high til light and fluffy, about 5 minutes. fold into chocolate mixture. stir in bourbon and set aside.
  • in clean bowl, with clean beaters, whip egg whites with cream of tartar til frothy. slowly add remaining sugar while continuing to beat, until whites hold stiff peak. gently fold into chocolate mixture. spoon into prepared ramekins, smoothing tops and wiping rims. REFRIGERATE AT LEAST 2 HOURS, OR OVERNIGHT.
  • when ready to bake, heat oven to 350. bake 15-17 minutes or til risen and puffy with soft-firm top and set center. serve immediately.

Nutrition Facts : Calories 501.5, Fat 32.6, SaturatedFat 18.9, Cholesterol 206.5, Sodium 245.7, Carbohydrate 50.5, Fiber 6.6, Sugar 25.5, Protein 11.6

6 tablespoons jarred caramel sauce
1/4 cup butter (1/2 stick)
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 eggs, separated
1 pinch salt
2 tablespoons water
3/4 cup sugar, divided
3 tablespoons Bourbon
1/2 teaspoon cream of tartar

BITTERSWEET CHOCOLATE SOUFFLES

Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel sauce poured directly inside, the desserts are sure to garner applause.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 10



Bittersweet Chocolate Souffles image

Steps:

  • Preheat oven to 400 degrees, with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).
  • Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
  • Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
  • Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.
  • Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.
  • Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
  • Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees; bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.

1/4 cup softened unsalted butter (1/2 stick)
1/2 cup plus 2 tablespoons granulated sugar, plus more for dusting
1 1/2 cups whole milk
6 large eggs, at room tempurature
2 large egg whites, at room temperature
1/4 cup all-purpose flour
8 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
Salt
Caramel Creme Anglaise

RICH CHOCOLATE SOUFFLE

In Atlanta, Georgia, Linda Blaska serves this rich chocolate dessert when entertaining. The sumptuous souffle has a light, airy texture, yet its center is moist and almost fudge-like.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 10



Rich Chocolate Souffle image

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Add the chocolate and butter; cook until chocolate and butter are melted; stir until smooth. Remove from the heat. Add 1/3 cup chocolate mixture to the egg yolks; return all to the pan, stirring constantly. Stir in vanilla; cool slightly., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Fold into the chocolate mixture. , Pour into a greased 2-qt. souffle dish. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar if desired. Serve immediately.

Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 129mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup milk
2 ounces unsweetened chocolate
3 tablespoons butter
4 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, optional

CARAMEL SOUFFLE

Don't be intimidated by this recipe because it is a Souffle. It is both elegant and easy. Just be sure to serve them when they come out of the oven. If you are a Zaar photographer make sure you take a picture quickly.You can serve sauce on the side of the souffle in a small cream pitcher. You can also serve it with fresh peaches and more caramel sauce. Special tools: 1 large souffle dish or 8 (8-ounce) ramekins recipe is from the foodnetwork.

Provided by cookiedog

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14



Caramel Souffle image

Steps:

  • Creamy Caramel Sauce: Notes:Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside.
  • Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, sour cream is a good substitute.
  • Heat a saucepan of water and place a whisk in it.
  • Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
  • Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
  • As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
  • Add the cream to the caramel. It will bubble up vigorously, so be careful.
  • Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.
  • Souffle.Preheat the oven to 425 degree F.
  • Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar.
  • Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base.
  • Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
  • Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
  • Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle.
  • When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately.

Nutrition Facts : Calories 317.2, Fat 12.9, SaturatedFat 7.6, Cholesterol 116.9, Sodium 96.5, Carbohydrate 46.5, Sugar 42.9, Protein 5.5

2 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup water
1 cup sugar
1 tablespoon sugar
2 tablespoons light corn syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 cup creme fraiche
1/2 teaspoon fresh lemon juice
1 pinch salt (less than 1/8 teaspoon)
3 large egg yolks, at room temperature
9 large egg whites, at room temperature
1 pinch cream of tartar (less than 1/8 teaspoon)
1/3 cup sugar

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chocolate-souffl-brown-eyed-baker image


CHOCOLATE SOUFFLé WITH CRèME ANGLAISE - SUGAR GEEK SHOW
Add one Tablespoon of sugar to the ramekin and roll the sugar around to coat all sides evenly then remove the excess sugar by tapping it back into a separate bowl. Set the ramekins aside. Preheat your oven to 360 ° F (182°C) Add your milk to a heavy bottom saucepan and bring it to a boil over medium heat.
From sugargeekshow.com


CHOCOLATE SOUFFLE | EASY HOMEMADE RECIPE - FEELGOODFOODIE
Add the butter and chocolate into a microwave-safe bowl and melt. Mix in the egg yolks, vanilla and salt with a mixer and combine with the melted chocolate mixture. Beat the egg whites and cream of tartar and form stiff peaks. Fold in the egg whites to the chocolate mixture a …
From feelgoodfoodie.net


DONNA HAY
Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion.
From donnahay.com.au


CHOCOLATE SOUFFLé WITH SALTED CARAMEL - THE BLONDE CHEF
Souffle. Melt chocolate and butter in a double boiler (I used a heat-proof bowl and placed it over a medium–sized pot filled with about ½ cup water) make sure the bowl doesn’t touch the water. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one. Add the ⅓ cup of sugar and vanilla to the yolks and beat ...
From theblondechef.com


CHOCOLATE SOUFFLE WITH CARAMEL SAUCE RECIPE - CITCHN.COM
Chopping chocolate. Melt butter and chocolate while stirring at low heat and let it cool down. Separate eggs. Stir in egg yolks one by one. Beat the egg whites with the whisks of the hand mixer until stiff. 2. First fold 1/4 of the ice snow, then the remaining ice snow into the chocolate mixture. Divide the dough into 6 greased and sugar ...
From citchn.com


CHILLED LEMON SOUFFLéS WITH CARAMEL SAUCE RECIPE - FOOD NEWS
Chilled Lemon Soufflé Recipe. Increase the speed to medium-high. Beat in the remaining 1⁄2 cup sugar, 1 tablespoon at a time, until stiff. Beat the sour cream on medium-high speed in a medium bowl until fluffy, about 3 minutes.
From foodnewsnews.com


CHOCOLATE SOUFFLES WITH CREAMY CARAMEL SAUCE- WIKIFOODHUB
Steps: Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar. Finely chop chocolate. In a small saucepan melt butter over low heat.
From wikifoodhub.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 400°F. Lightly butter 6 1 cup soufflé or other 1 cup baking dishes. Sprinkle the inside of the cups with sugar and tap out any excess. Place the dishes onto a baking tray. Whisk the milk, ¼ cup of the sugar, the cornstarch and vanilla in a small dish and set aside. Melt the chocolate and butter in a small sauce pot over ...
From annaolson.ca


CHOCOLATE SOUFFLé CAKES WITH DARK CHOCOLATE SORBET AND ORANGE …
Preheat oven to 400˚F. Using a pastry brush coat 6, 5 oz ramekins with melted butter, dust with sugar and place on baking sheet. Separate eggs and set whites aside. In a medium-sized bowl, whisk together egg yolks, orange juice and Grand Marnier. Melt chocolate in a large, heat-proof bowl, over simmering water on stovetop.
From peguru.ca


BEST CHOCOLATE SOUFFLES WITH SALTED CARAMEL SAUCE RECIPES | BAKE …
Apr 23, 2018 - A Bake With Anna Olson recipe for making the best Chocolate Souffles with Salted Caramel Sauce. Apr 23, 2018 - A Bake With Anna Olson recipe for making the best Chocolate Souffles with Salted Caramel Sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


SUPER-EASY CHOCOLATE SOUFFLéS WITH RASPBERRY SAUCE - GINO …
SOUFFLÉ AL CIOCCOLATO CON COULIS DI LAMPONI Super-easy Chocolate Soufflés with Raspberry Sauce About This Recipe. Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my super-easy chocolate soufflés with raspberry sauce for you to enjoy. Yes it’s a soufflé recipe, but please don’t panic ...
From ginodacampo.com


BAKED CARAMEL APPLES WITH DUMPLINGS - G'DAY SOUFFLé
Cover with the caramel sauce: the sauce should reach at least ½ up the sides of the apples. If not, add a little water. Place the dumpling balls in-between the apples (you may have some dough balls left over). Bake for about 30-40 minutes until the apples soften and the dumplings cook through and turn golden. Serve warm with ice cream, if desired.
From gdaysouffle.com


EASY CHOCOLATE SOUFFLéS WITH SALTED CARAMEL WHISKY SAUCE - TOAST
In a separate bowl, whisk the egg whites with a pinch of salt to firm peaks. Fold the chocolate sauce gently into the egg whites. Spoon the mixture into the prepared cups or ramekins, and place in a large ovenproof dish. Pour in boiling water to come halfway up the sides of the ramekins and bake for around 15 minutes until risen and puffed.
From toastmag.co.nz


CHOCOLATE GRAND MARNIER SOUFFLES WITH BLACK WALNUT CARAMEL SAUCE
Melt the chocolate and butter over a double boiler, stirring until smooth. Set aside to cool the mixture until it is just warm to the touch. Step 4. In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy. Mix in the liqueur and vanilla. Fold in the chocolate mixture. Step 5
From recipenet.org


CHOCOLATE SOUFFLé RECIPE (VIDEO) - NATASHASKITCHEN.COM
Preheat the oven to 400˚F (it helps to check with a thermometer ). Melt chocolate and butter in a large rimmed mixing bowl over the steam of a water bath of simmering water. Once melted, cool for 5 minutes. Add yolks, whisking until just combined then add vanilla and salt.
From natashaskitchen.com


SALTED CARAMEL CHOCOLATE SOUFFLES RECIPE | AGFG
Sauce: 120 g sugar 55 g butter, cubed 4 Tbs double (heavy) cream 1 tsp sea salt. Method. Preheat the oven to 220°C/430°F/gas 8 and put a baking sheet inside. Brush the insides of four 150 ml ramekins with melted butter, sprinkle with caster (superfine) sugar and tip out the excess. Make the sauce. Place the sugar and 100 ml water in a small ...
From agfg.com.au


CHOCOLATE WHISKEY TRUFFLE SOUFFLE WITH CARAMEL SAUCE RECIPE
Souffles are composed of an egg white mixture that is whipped into stiff peaks and then folded into a base which is a thick mixture of cream or sauce and flavorings. Some recipes may add the yolk of the eggs to the base. This recipe uses brandied caramel sauce and chocolate for the base, but we do not add any yolks in this recipe.
From foodnewsnews.com


SALTED CARAMEL CHOCOLATE SOUFFLé RECIPE - SAGA
Method. Preheat the oven to 220°C/430°F/gas 8 and put a baking sheet inside. Brush the insides of four 150ml/5fl oz ramekins with melted butter, sprinkle with caster sugar and tip out the excess. Make the salted caramel sauce. Place the sugar and 100ml/3½fl oz water in a small pan over low heat, stirring until the sugar has dissolved.
From saga.co.uk


CHOCOLATE SOUFFLE SAUCE RECIPES ALL YOU NEED IS FOOD
Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream.
From stevehacks.com


SALTED-CARAMEL CREAM PUFFS WITH WARM CHOCOLATE SAUCE
Step 1. In a medium saucepan, combine the half-and-half, cocoa, corn syrup and sugar. Bring to a boil over moderate heat, stirring occasionally. Remove from the heat. Stir in the butter and ...
From foodandwine.com


CHOCOLATE SOUFFLé WITH CARAMEL SAUCE RECIPE - CITCHN.COM
Roughly chop the chocolate. Melt butter and chocolate in a hot water bath while stirring at low heat. Leave to cool slightly. 2. Grease six ovenproof moulds (each containing approx. 150 ml) and sprinkle with sugar. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). 3. ##balls## separating. Stir the egg yolks individually into the chocolate. Beat the egg whites …
From citchn.com


DARK CHOCOLATE SOUFFLéS WITH SALTED CARAMEL SAUCE
Dark Chocolate Soufflés with Salted Caramel Sauce Don't be intimidated by the thought of making your own soufflés. They're a lot more do-able than you think, and they're super impressive on any dinner table. The perfect romantic treat, these are extra tasty thanks to a warm salted caramel drizzle. Salted Caramel… Dark Chocolate Soufflés with Salted Caramel Sauce …
From cookingwjulie.com


BEST CHOCOLATE SOUFFLES WITH SALTED CARAMEL SAUCE RECIPES | BAKE …
Nov 12, 2016 - A Bake With Anna Olson recipe for making the best Chocolate Souffles with Salted Caramel Sauce. Nov 12, 2016 - A Bake With Anna Olson recipe for making the best Chocolate Souffles with Salted Caramel Sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


CHOCOLATE SOUFFLES FOR TWO WITH CREME ANGLAISE - BAKING MISCHIEF
Creme Anglaise. In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring. In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds.
From bakingmischief.com


CHOCOLATE SOUFFLES WITH SALTED CARAMEL SAUCE - FOOD …
Place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without stirring and continue to boil, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 5 minutes. Remove the pot from the heat and …
From foodnetwork.ca


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