Palo Chocolate Soufflé

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon butter, plus more for greasing souffle cups
  • 6
    tablespoons sugar, plus more for dusting souffle cups
  • 1
    cup milk
  • 3
    tablespoons all-purpose flour
  • 3
    tablespoons Dutch-processed cocoa powder
  • 23
    cup semisweet chocolate (2 oz.) or 2/3 cup bittersweet chocolate, melted (2 oz.)
  • 4
    eggs, separated
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DIRECTIONS

  • Preheat oven to 350°. Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
  • Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.
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