- 1 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
- 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
Reviews for Chocolate Cayenne Souffles
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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."