"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Souffle Recipe

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This recipe for Chocolate Souffle, by , is from Bart and Mary's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stan & Mickey Olson
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1/2 cup sugar, divided
1/3 cup unsweetened cocoa powder (Ghirradelli)
1/4 cup flour
1 cup whipping cream
2 tbsp butter
1/2 tsp vanilla
1/2 tsp cream of tartar
butter and cocoa for buttering and dusting the souffle pans

Directions:
Directions:
Preheat the oven to 350 degrees. Separate eggs (while they are still cold) and place the white in a large bowl and the yolks in a small bowl. Combine 1/4 cup sugar , the cocoa and flour in a medium saucepan and stir in the cream. Cook over medium heat, always stirring, until the mixture is smooth and starts to boil. Remove from heat. Stir in butter and vanilla and set aside.
Beat the egg whites and the cream of tartar on medium speed until they are foamy. Add the remaining 1/4 c sugar, a little at a time at high speed until they are stiff. Add the yolks to the chocolate mixture and blend completely. Add a large spoon of egg white and stir into the chocolate to lighten it. Gently fold the sauce into the remaining whites. Place soufflé in the souffle dishes that have been buttered and dusted. Put them in a baking pan you have placed a dish towel into. Add oiling water to the bottom of the pan until about halfway up the dish. Place on the middle rack and bake 20 minutes or until they are high above the dishes. Don't open the oven door while they bake. Serve at once and enjoy!

 

 

 

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