Dark Chocolate Souffle Recipe

                                     Dark Chocolate Souffle

Souffle a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.

A Souffle can be sweet or savory and served as a main dish, appetizer, side dish or dessert. It is made from a flavored base, then lightened with egg whites and baked in a round, straight-sided earthenware dish. It bakes very high and then falls quickly, so it is served straight from the oven. The outer crust is crisp and the interior is soft. It's a classical dish with many flavors!

1/4 cup butter, softened
1/2 cup flour1 cup milk
1-1/2 oz couverture dark chocolate
2 heaping tbsp cocoa powder
5 egg whites4 egg yolks
6 tbsp sugar Confectioners' sugar for garnish
6 pcs 3-inch souffle dishes/ramekins coated with melted butter and sugar

Cooking Procedure:
Preheat the oven to 400 degrees Fahrenheit.
Work the flour into the butter, form into a roll, and break into small pieces.
Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm.
Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest.
Spoon the mixture into molds and let stand in a pan of hot water (176 degrees Fahrenheit) with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately.

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