Sinful chocolate Soufflé
Ingredients:
8 smaller, ¾ cup sized ramekins
½ cup plus 3 T. sugar
2 T. all purpose flour
Pinch of salt
2/3 cups plus 2 T. whole milk
½ cup unsweetened cocoa powder
2 large egg yolks
1 t. vanilla extract
4 large egg whites
1/8 t. cream of tarter
3 ounces bittersweet chocolate, finely chopped
Fresh whipped cream, for dollop on top
*Perfect for entertaining, as the batter can be prepared the day before.
Lets Cook:
Preheat oven to 375 and position racks to bottom third of oven.
Using small dessert sized ramekins (about ¾ cup size), butter inside of dishes and sprinkle sugar inside and around edges, set aside.
In a small sauce pan over medium heat, stir ½ cup sugar, flour and a pinch (about 1/8 t.) of salt. Slowly whisk in a few tablespoons of milk, forming a thick paste, gradually adding the remaining 2/3 cup. Continue cooking until slightly thickened and small bubbles form around edges, a few minutes longer. Remove from heat and pour into large mixing bowl. Add cocoa powder, remaining 2 T. of milk, egg yolks and vanilla. Stir until smooth and well blended and set aside.
Beat egg whites with cream of tarter until soft peaks form. Slowly, beat in remaining 3 T. sugar until stiff peaks form. Now combine egg whites and chopped chocolate to the batter; folding in small bits at a time until just blended.
Cook for about 12 minutes on bottom third of oven racks. Bake soufflés until puffed above the rim and toothpick from center pulls out with thick batter attached! Top off with fresh whipped cream. These wonderfully rich soufflés offer the best of any chocolate dessert; providing a mouse like treat in the first few bites, along with a more traditional cake/soufflé like taste when you scoop down deep, enjoy!