Chocolate Soufflé Recipes

Steps:

• Prepare ramekins: Brush ramekin with butter to evenly coat the entire interior, from the bottom of the ramekin to the top of the rim. Add a few tablespoons of sugar to the ramekin, then spin the ramekin around to coat the bottom and the walls, pouring the excess into a mixing bowl. (The sugar coating provides a rough surface for the soufflé to adhere to as it bakes, allowing for a taller rise.) Repeat with other ramekins. Chill until ready to use.
• Preheat the oven to 375 F. Prepare a double boiler: Add enough water to a 1-quart saucepan to fill halfway, and bring to a simmer. Fit a heatproof glass bowl snugly on top of the saucepan, making sure the bottom of the bowl isn't touching the surface of the water. Add chocolate to the bowl and allow it to melt, stirring occasionally. Meanwhile, in a small bowl whisk together the milk and cornstarch. Pour mixture into a small saucepan over low heat and whisk; once the mixture is simmering, continue to whisk until thickened, about 1 minute. When the chocolate has melted, remove the bowl from the saucepan. Slowly add the milk-cornstarch mixture into the melted chocolate, whisking constantly, until it's thoroughly combined. Add egg yolks and whisk until thoroughly combined and shiny. Set aside.
• In a stand mixer fitted with the whisk attachment, add egg whites and a pinch of salt. Starting on low then coming up to medium speed, whip until soft peaks form; then continue whipping as you slowly add the sugar in a steady stream. Once medium peaks form, 1-2 minutes later, turn the motor off and remove whisk. Finish whisking by hand to form medium-stiff peaks. (This prevents the machine from over-whipping, which can cause the soufflé to fall.)
• Use a rubber spatula to stir ⅓ of the whipped whites into the chocolate mixture. Then very gently fold in the rest of the egg whites, being careful not to overmix; the goal is to make sure the egg whites retain their airiness. When the chocolate and egg whites are just mixed, fill each ramekin to the rim. Run the tip of your thumb around the inner rim of the ramekin to wipe off the butter and sugar from the top ¼ inch. This prevents the soufflé from sticking to the rim as it bakes, allowing it to rise straight up.Place ramekins on a rimmed baking sheet lined with parchment paper, then into the oven. Bake until the soufflés have risen about ½-1 inch above the rim, 7-9 minutes.
• When soufflés have fully risen, remove from oven. Dust with powdered sugar, if using. Shape quenelles of unsweetened whipped cream (optional): Pass about a tablespoon of whipped cream back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Make a small opening in the top of the soufflé and nestle the quenelle into the hole. Serve immediately. (Note: Soufflés will fall quickly as they cool, so work quickly once they are out of the oven!)

Steps:

• Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
• In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
• Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
• In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
• Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Steps:

• Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
• Set an oven rack in lower third of the oven and preheat to 400 degrees F.
• Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
• Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
• Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
• Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
• Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
• Copyright 2007 Television Food Network, G.P. All rights reserved

Steps:

• Preheat the oven to 375 degrees F.
• Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
• Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
• Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
• Top with powdered sugar and whipped cream.
• Preheat the oven to 375 degrees F.
• Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
• Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
• Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
• Top with powdered sugar and whipped cream.

Steps:

• Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
• Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
• Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
• Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Steps:

• For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
• Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
• Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
• Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
• Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
• Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
• While the soufflés bake, make the raspberry coulis.
• For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
• Serve the soufflés immediately with the raspberry coulis.

Steps:

• Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
• Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
• In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
• In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
• Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
• Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
• Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
• In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
• Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
• Run your thumb between the outside edge of the dish and the batter to create a border.
• Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
• Dust the soufflé with powdered sugar and top with whipped cream.
• Enjoy!

Steps:

• MAKE CHOCOLATE SOUFFLE:.
• Preheat the oven to 350°F
• In a medium bowl, melt the chocolate in a micro-wave oven at medium-high speed, stirring at 30-second intervals until smooth.
• Whisk in the butter until fully incorporated; let the mixture cool slightly.
• In a large bowl, whisk the 3 egg yolks with the whole egg and 1/3 cup of the sugar until blended.
• Add the melted chocolate and vanilla and whisk until smooth.
• In a medium bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
• Add the remaining 1/3 cup of sugar, 1 Tbsp at a time, beating for 10 seconds between additions.
• Continue beating at medium-high speed until the whites are firm and glossy.
• Whisk one-quarter of the meringue into the chocolate mixture until well blended.
• Gently fold the remaining meringue into the chocolate mixture just until no white streaks remain.
• Scrape the chocolate soufflé mixture into an ungreased 9-inch glass pie plate.
• Gently shake the pie plate to smooth the surface and bake for about 35 minutes, or until the soufflé is cracked and no longer wobbles.
• Transfer the soufflé to a wire rack to cool.
• Meanwhile, line a large plate with plastic wrap and freeze until well chilled.
• Scoop ice cream balls onto the chilled plate and freeze them.
• If necessary, soften the ice cream in the refrigerator for 15 minutes before scooping.
• Set the ice cream balls on the soufflé, mounding them in the center.
• Drizzle with 1/4 cup each of Caramel Sauce and Chocolate Sauce, cut into wedges and serve right away.
• Pass the remaining sauce at the table.
• CARAMEL SAUCE:.
• In a small saucepan, heat the cream just until small bubbles appear around the edge.
• In a medium saucepan, cook the sugar with the water over high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
• Continue cooking, without stirring, until a light honey-colored caramel forms, about 5 minutes.
• Remove from the heat and carefully stir in the scalded cream.
• Let cool for 1 minute, then stir in the vanilla & serve warm.
• BITTERSWEET CHOCOLATE SAUCE:.
• In a medium saucepan, heat the cream just until small bubbles appear around the edge.
• Remove from the heat, add the chopped chocolate and let stand for 1 minute.
• Add the vanilla and stir until smooth; serve warm.
• *The chocolate soufflé crust can be baked up to 1 day ahead; cover with plastic wrap and let stand at room temperature.

Steps:

• Put a rack on the lowest level of the oven and preheat to 375°F.
• Brush 8, 6-ounce individual soufflé molds or ramekins with the softened butter. Dust the bottom and sides of the molds with granulated sugar by pouring in a couple of tablespoons of sugar, then swirling around. Pour and shake out any excess sugar.
• To make the roux, use a medium saucepan to melt 8 tablespoons of butter over medium heat. Whisk in the flour and stir constantly for approximately 3 minutes. The mixture should be very smooth. Turn off the heat and let sit.
• In a small saucepan, heat the milk over a low heat until it comes to a slow simmer. Whisk in both chocolates and stir until melted. Add the 1 cup of sugar, vanilla, and rum, and whisk until smooth.
• Gradually pour the chocolate mixture into the butter and flour mixture. Turn the heat back to low and whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
• Whisk in the egg yolks one a time until fully incorporated.
• Turn off the heat and transfer the mixture into a large mixing bowl.
• In a separate bowl, combine egg whites, 1 teaspoon sugar, and cream of tartar. Whip with an electric mixer on medium-high speed until soft peaks form.
• Using a rubber spatula, transfer 1/4 of the egg whites into the soufflé mixture and stir until fully combined.
• Add half of the remaining egg whites and fold gently together until mixture is smooth, being careful to keep the airiness and lightness of the mixture. Add the remaining egg whites and fold in gently.
• Spoon the mixture into the prepared soufflé molds filling 3/4 of the mold. Bake 12-14 minutes or until the soufflés have risen and browned.
• Dust with powdered sugar and serve immediately.

Steps:

• Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
• For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
• Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
• Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
• Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
• Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
• Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
• Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
• Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
• So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
• The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.

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.

Steps:

• Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
• Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
• Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
• Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
• Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
• Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
• Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

Steps:

• Melt butter and chocolate together in a double boiler.
• Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
• Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
• *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.

Steps:

• Preheat oven to 375°F.
• Butter soufflé dish and sprinkle with sugar.
• Knock out any excess sugar.
• Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
• Remove bowl from heat and stir in yolks.
• Beat whites in a large bowl until they just hold soft peaks.
• Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
• Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
• Transfer mixture into soufflé dish.
• Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
• Serve immediately.

Steps:

• Butter a soufflé dish and dust with sugar, tapping out excess.
• Preheat oven to 430F.
• Melt chocolate and stir until smooth.
• Whisk butter into hot chocolate; add yolks and combine well.
• Beat egg whites until frothy.
• Beat in sugar gradually, and beat until whites hold stiff peaks.
• Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
• Pour into prepared dish.
• Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
• Bake for 40 minutes (center will be very soft).
• Give a light dusting of icing sugar over top, bring to table immediately.
• Serve with Whipped Cream.