Chocolate Soufflé

Photo by Beth Galton

Ingredients

Custard Sauce
3 ounces semisweet or bittersweet chocolate
3 tablespoons butter
½ teaspoon vanilla extract
2 tablespoons sugar
Pinch cream of tartar
Pinch salt
+ 3 more ingredients
- 2 egg whites
- 2 tablespoons unsweetened cocoa
- 2 egg yolks

Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat a...

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Comments

Variations on Chocolate Soufflé

- "Blood Orange Crème Anglaise":/recipes/10852
- 4 large egg whites
- 2 tablespoons water
- 1/4 cup heavy cream
- +2 other ingredients
- 5 egg whites
- 2 egg yolks
- 3 1/2 ounces bittersweet chocolate
- 1 tablespoon cocoa powder
- 3/4 cup butter
- 1/2 cup flour
- 1/2 cup milk
- 1 cup sugar
- 1 5 1/2- to 6-cup glass or ceramic soufflé dish
- 5 ounces bittersweet chocolate (not unsweetened)
- 3 large egg yolks
- 6 large egg whites
- +1 other ingredients
Chocolate Soufflé
- 1/2 teaspoon cream of tartar
- 1 pinch salt
- 4 egg whites
- 3 egg yolks
- confectioners' sugar
- 1 tablespoon unsalted butter
- +3 other ingredients