Chocolate Cayenne Souffles Recipe

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Chocolate Cayenne Souffles Recipe
Chocolate Cayenne Souffles Recipe photo by Taste of Home
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Chocolate Cayenne Souffles Recipe

Read Reviews
4 1 1
Publisher Photo
This rich, chocolately souffle has a surprise ending...a little kick of heat from the cayenne pepper. It's very yummy. —Diane Halferty, Corpus Christi, Texas
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 large egg
  • 1 teaspoon plus 1 tablespoon butter, divided
  • 2 teaspoons plus 4 tablespoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 2 ounces semisweet chocolate, chopped
  • 1/8 teaspoon cayenne pepper
  • Dash salt

Directions

Separate egg; let stand at room temperature for 30 minutes. Coat two 6-oz. ramekins with 1 teaspoon butter and sprinkle with 2 teaspoons sugar. Place ramekins on a baking sheet; set aside.
In a small saucepan over medium heat, melt remaining butter.
Stir in 2 tablespoons sugar and the flour until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Whisk in the chocolate, cayenne and salt until chocolate is melted. Transfer to a small bowl.
Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
In another bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form.
With a spatula, stir a fourth of the egg white into chocolate mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared ramekins.
Bake at 400° for 12-15 minutes or until the tops are puffed and centers appear set. Serve immediately. Yield: 2 servings.
Originally published as Chocolate Cayenne Souffles in Taste of Home Fall 2012

Nutritional Facts

1 serving: 384 calories, 19g fat (10g saturated fat), 125mg cholesterol, 179mg sodium, 50g carbohydrate (42g sugars, 2g fiber), 8g protein.

  • 1 large egg
  • 1 teaspoon plus 1 tablespoon butter, divided
  • 2 teaspoons plus 4 tablespoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 2 ounces semisweet chocolate, chopped
  • 1/8 teaspoon cayenne pepper
  • Dash salt
  1. Separate egg; let stand at room temperature for 30 minutes. Coat two 6-oz. ramekins with 1 teaspoon butter and sprinkle with 2 teaspoons sugar. Place ramekins on a baking sheet; set aside.
  2. In a small saucepan over medium heat, melt remaining butter.
  3. Stir in 2 tablespoons sugar and the flour until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Whisk in the chocolate, cayenne and salt until chocolate is melted. Transfer to a small bowl.
  4. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
  5. In another bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form.
  6. With a spatula, stir a fourth of the egg white into chocolate mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared ramekins.
  7. Bake at 400° for 12-15 minutes or until the tops are puffed and centers appear set. Serve immediately. Yield: 2 servings.
Originally published as Chocolate Cayenne Souffles in Taste of Home Fall 2012

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dlt56 User ID: 5017884 190168
Reviewed Feb. 16, 2013

"I made these for my husband and myself for Valentines Day. They were easy to assemble and turned out great. Definitely a keeper in my recipe files."

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