CHOCOLATE SOUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 individual servings
Number Of Ingredients 9
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
INDIVIDUAL CHOCOLATE SOUFFLES
Steps:
- Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
- Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
- Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
- Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
- Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
- Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
- Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
- In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.
WARM CHOCOLATE SOUFFLES
I made these with Dutch Process Cocoa. It was like eating a chocolate cloud. The recipe comes from the New Mayo Clinic Cookbook.
Provided by PaulaG
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Lighlty spray six 1-cup individual souffle dishes or ramekins with cooking spray.
- In a small bowl, combine the cocoa and hot water, stirring until smooth; set aside.
- In a small saucepan over medium heat, melt the butter, stir in the canola oil; stirring to combine.
- To the butter mixture, add the flour, ground nuts and cinnamon.
- Cook mixture for approximately 1 minute, stirring constantly with a wire whisk.
- Stir in brown sugar, honey and salt.
- Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes.
- Remove from heat and add the cocoa mixture.
- Allow mixture to cool slightly.
- In a large bowl, using an electric mixer on high setting, beat the egg whites until foamy.
- Add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
- With rubber spatula, gently fold 1/3 of egg whites into cocoa mixture.
- Then fold in the remaining egg whites, mixing only until no white streaks remain.
- Gently scoop the mixture into prepared dishes and bake until souffle rises above the rim and is set in the center, approximately 15 to 20 minutes.
- Using a fine sieve, dust the tops with confectioners sugar and garnish with fresh berries.
- Serve immediately.
Nutrition Facts : Calories 168.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 6.6, Sodium 103.5, Carbohydrate 27.4, Fiber 2.6, Sugar 20.6, Protein 5.4
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
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
HOT VANILLA SOUFFLE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill.
- Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture.
- Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary.
- Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.
HOT CHOCOLATE SOUFFLé
Gordon Ramsay creates melt-in-the-mouth soufflés to impress a crowd
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h17m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 433 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
DARK CHOCOLATE SOUFFLE
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner. Use the best quality dark chocolate. This can be doubled. Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake. My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Provided by Rita1652
Categories Dessert
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
- Whisk the two egg yolks into the chocolate.
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
- Without over mixing, fold the remaining egg whites into the batter.
- Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F After fifteen minutes, the soufflé will have risen up out of the ramekin.
- Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. dusted with sugar and garnish with berries.
Nutrition Facts : Calories 674.7, Fat 58, SaturatedFat 34.5, Cholesterol 214.1, Sodium 122.9, Carbohydrate 51.4, Fiber 14.2, Sugar 25.9, Protein 17.7
HOT CHOCOLATE SOUFFLES
These individual chocolate souffles are fudgy and delicious. They look impressive but are easy to make. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside., In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined. , Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 25g fat (15g saturated fat), Cholesterol 164mg cholesterol, Sodium 157mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE SOUFFLE
Make and share this Chocolate Souffle recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 247.7, Fat 16.2, SaturatedFat 8.9, Cholesterol 214.9, Sodium 246.5, Carbohydrate 13.7, Sugar 13.2, Protein 11.8
CHOCOLATE SOUFFLé PANCAKES
Take fluffy chocolate chip pancakes to the next level with this decadent recipe. To make the batter, we use beaten egg whites, plus one egg yolk. The end result are pancakes that have a light and airy texture. A rich, chocolaty maple syrup is the perfect finisher for this over-the-top weekend brunch dish.
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
ALMOND-CHERRY SOUFFLES WITH WARM CHOCOLATE SAUCE
Make and share this Almond-Cherry Souffles With Warm Chocolate Sauce recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 34m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
- Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
- In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
- To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
- For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).
Nutrition Facts : Calories 300.2, Fat 21.9, SaturatedFat 13.6, Cholesterol 28.9, Sodium 100.5, Carbohydrate 28.7, Fiber 4.5, Sugar 9, Protein 6.8
WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM
Categories Chocolate Dairy Dessert Bake Thanksgiving Fall Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
- Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
- Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.
WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM
Categories Mixer Chocolate Egg Dessert Bake Vegetarian Kid-Friendly Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
- Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
- Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
- Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.
More about "warm chocolate souffles recipes"
HOT CHOCOLATE SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
- Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven.
- Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar).
- For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.
WARM CHOCOLATE SOUFFLé RECIPE - STEPHANIE PRIDA - FOOD …
From foodandwine.com
4/5 Total Time 45 minsServings 8Published 2013-12-07
- Preheat the oven to 350°. Butter a 5-cup soufflé dish and dust with flour, tapping out the excess.
- In a large saucepan, melt the chocolate with the 5 tablespoons of butter over very low heat, stirring constantly. In a large bowl, using an electric mixer, beat the egg yolks with 1/2 cup of the sugar until thick and pale, about 4 minutes. Fold in the melted chocolate mixture.
- In a clean bowl, using clean beaters, whip the egg whites at high speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until the egg whites are glossy, about 1 minute. Fold the egg whites into the chocolate mixture and pour into the soufflé dish. Bake in the center of the oven for about 25 minutes, until the soufflé is risen, cracked and slightly jiggly. Carefully transfer the soufflé to a trivet and serve right away.
WARM CHOCOLATE SOUFFLES RECIPE | HEART FOODS IN ENGLISH
From kfoods.com
User Interaction Count 1
- Preheat the oven to 375 F. Lightly coat six 1-cup individual souffle dishes or ramekins with cooking spray or coat a 6-cup souffle dish with the spray.
- In a small, heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine.
ALMOND-CHERRY SOUFFLES WITH WARM GERMAN CHOCOLATE SAUCE ...
From germanfoods.org
- Preheat oven to 350 degrees F. Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
- Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
- In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to fold one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
HOT CHOCOLATE SOUFFLES {COOKBOOK OF THE MONTH RECIPE ...
From tasteandtellblog.com
- Brush the inside of six 5-ounce ovenproof ramekins or Pyrex custard cups with the softened butter. Put the cocoa powder in a ramekin and rotate the ramekin so the cocoa completely coats the inside walls. Pour the cocoa powder from one ramekin to another until they are all coated. Tap firmly on the bottom of each ramekin after coating it with cocoa so that there are not clumps of cocoa left clinging on the inside. Put the ramekins on a sheet pan and slide them into the refrigerator.
- Combine the 6 tablespoons of unsalted butter, the chocolate, and the vanilla extract in a small heatproof mixing bowl. Place the bowl over a saucepan of simmering water (but don’t let the bowl touch the water) and stir with a whisk until smooth. Or, using a nonmetal bowl, heat in the microwave for 30 seconds.
- Combine the eggs and sugar in the bowl of an electric mixer. They take a lot of beating, so try to avoid beating them by hand. Whip on high speed for 2 to 4 minutes with the whisk attachment until the eggs triple in volume – eggs at room temperature froth up more quickly than cold ones. When you lift the whisk about 6 inches out of the bowl, the mixture should slowly fall in a steady stream – bakers call this a ribbon – about 1 inch thick.
WARM SPICED CHOCOLATE SOUFFLÉ CAKE ... - FOOD AND WINE
From foodandwine.com
- Preheat the oven to 375°. Lightly coat a 4-cup soufflé dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.
- In a small bowl, combine the yogurt, vanilla, espresso, paprika and cinnamon. In another bowl, stir together the cocoa and flour.
- In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners' sugar and serve.
FROZEN CHOCOLATE SOUFFLES WITH WARM BERRY ... - FOOD AND WINE
From foodandwine.com
- Put ten 2 1/2-inch ramekins on a baking sheet. Cut 10 six-inch-long sheets of foil and fold each sheet so it is 3 inches wide. Wrap the foil collars around the ramekins with 1 edge flush with the baking sheet; tape the foil collars to secure them. The collars should extend 2 to 2 1/2 inches beyond the ramekins. Freeze the ramekins on the baking sheet.
- Put the chocolate in a large stainless steel bowl. Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate; stir until melted. Stir in the raspberry liqueur and let cool.
- Meanwhile, in another stainless steel bowl, combine the eggs, egg yolks, granulated sugar and vanilla. Set the bowl over a pan of simmering water and beat the mixture at medium speed until thick and hot to the touch, about 8 minutes. Remove the bowl from the heat and beat the mixture until cooled.
HOT CHOCOLATE SOUFFLE RECIPE | GOOD FOOD
From goodfood.com.au
- Preheat the oven to moderately hot 200°C (400°F/Gas 6). Brush six 1 cup (250 ml/ 8 fl oz) ramekins well with melted butter. Wrap a double layer of baking paper around the dishes, coming about 3 cm (1¼ inches) above the top of the dishes. Secure with string and place on a baking tray.
- Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate is melted. Whisk in the Cointreau until well combined. Stir in the egg yolks and sugar. Transfer the mixture to a large mixing bowl.
- Beat the egg whites in a large bowl with an electric mixer until firm peaks form. Fold a third of the beaten egg whites through the chocolate mixture. Using a metal spoon, fold in the remainder of the egg white until the mixture is just combined.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #french #european #holiday-event #chocolate #dietary #valentines-day
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