Chocolate Souffle

Adapted from a newspaper clipping. This dessert goes well with vanilla ice cream or frozen yogurt. If souffle falls, you can still serve it; it will be still delicious, just more dense.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400 degrees F. Butter a 2 quart souffle dish or 6 8 ounce ramekins. Sprinkle with about 1/4 cup sugar. Combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. Whisk egg yolks into chocolate.
  • Beat egg whites until frothy. Gradually add 1/4 cup sugar and continue beating until soft peaks form. Stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate.
  • Spoon into prepared dish(es) so they are about 3/4 full. Bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. Once souffle has risen, remove from oven and serve.
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RECIPE MADE WITH LOVE BY

@threeovens
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@threeovens
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"Adapted from a newspaper clipping. This dessert goes well with vanilla ice cream or frozen yogurt. If souffle falls, you can still serve it; it will be still delicious, just more dense."
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  1. threeovens
    Adapted from a newspaper clipping. This dessert goes well with vanilla ice cream or frozen yogurt. If souffle falls, you can still serve it; it will be still delicious, just more dense.
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