Flourless Chocolate Soufflé
Equipment
- Nonreactive bowl (glass or stainless steel)
- Mixing bowls
- Electric mixer or whisk
- Soufflé dish or ramekins
- Measuring cups and spoons
- spoon
Ingredients
- 3 tbsp. milk
- 5½ tbsp. sugar plus additional for dusting soufflé dish
- 4 oz. semisweet chocolate coarsely chopped
- 2 egg yolks
- 3 egg whites
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- Place the milk and 4 tbsp.
- sugar in a small saucepan and stir over medium-low heat until the sugar dissolves, about 45 seconds.
- Stir in the chocolate and cook until melted, 1–2 minutes.
- Transfer to a nonreactive bowl and let cool for 5 minutes, then beat in the egg yolks.
- In a nonreactive bowl, beat the egg whites until foamy.
- Gradually sprinkle in the remaining sugar, beating until stiff peaks form.
- Butter a small soufflé dish (2½” deep, 6” diameter) or three to four smaller ramekins, then lightly dust with sugar.
- Gently mix one-third of the egg whites into the chocolate mixture, then fold in the remaining whites, one-third at a time.
- Do not overmix.
- Spoon the batter into the prepared dish or ramekins.
- Make sure the oven rack is low enough to allow the soufflé to rise as much as 2” above the dish.
- Bake until puffed, about 25 minutes.
- Dust with confectioners’ sugar and serve immediately.
- Note: The soufflé will begin to deflate after about 2 minutes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dessert wine such as a late-harvest Zinfandel or a rich Port.Nutritional Information
Calories: 200 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 10 g | Fiber: 2 g | Sugar: 22 g | Salt: 0.2 mg
