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Dark Chocolate Souffle

 Dark Chocolate Souffle
Chocolate lovers won't be able to resist this rich souffle from our Test Kitchen home economists. The addition of a little orange extract provides a perfect complement.
6 ServingsPrep: 30 min. Bake: 50 min.

Ingredients

  • 1 teaspoon plus 3 tablespoons butter, divided
  • 1 tablespoon plus 1/2 cup sugar, divided
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 4 ounces dark chocolate, chopped
  • 4 eggs, separated
  • 1/2 teaspoon orange extract, optional
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • TOPPING:
  • 1/4 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla or orange extract
  • 1 cup heavy whipping cream

Directions

  • Grease a 1-1/2-qt. souffle dish with 1 teaspoon butter. Sprinkle 1
  • tablespoon sugar into dish and turn to coat thoroughly; tap out
  • excess sugar and discard.
  • In a saucepan, combine 1/4 cup sugar, flour and salt. Stir in milk
  • until smooth. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Reduce heat to low; add chocolate and
  • remaining butter. Cook and stir until chocolate is melted; remove

2 of 2

Dark Chocolate Souffle (continued)

Directions (continued)

  • from the heat.
  • In a small bowl, beat egg yolks. Stir a small amount of hot filling
  • into yolks; return all to the pan, stirring constantly. Stir in
  • vanilla; transfer to a large bowl.
  • In a bowl with clean beaters, beat egg whites and cream of tartar on
  • medium speed until foamy. Gradually beat in remaining sugar on high
  • until stiff peaks form. With a spatula, stir a fourth of the egg
  • white mixture into chocolate batter until blended. Fold in remaining
  • egg white mixture until no white streaks remain.
  • Pour into prepared dish. Bake, uncovered, at 350° for 50-55
  • minutes or until a knife inserted near the center comes out clean.
  • For topping, in a small chilled bowl, combine the confectioners'
  • sugar, cocoa and vanilla. Gradually add cream. Beat on high until
  • stiff peaks form. Serve souffle immediately with a dollop of
  • topping. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 491 calories, 32 g fat (19 g saturated fat), 220 mg cholesterol, 240 mg sodium, 43 g carbohydrate, 2 g fiber, 8 g protein.