Chocolate Souffle Recipe
Chocolate Souffle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe has been treasured and passed down in our family for years. It came from my Aunt Clara, whose cooking was a blend of her country and rural French roots. I can always depend on everyone being home to eat-and on time-whenever I make this for dessert.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 2 ounces unsweetened chocolate
  • 1/4 cup butter, cubed
  • 5 tablespoons all-purpose flour
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • SAUCE:
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Baking cocoa or ground cinnamon, optional

Directions

In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly. Add extracts. In a small bowl and with clean beaters, beat egg whites 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 whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.
Grease the bottom of 1-1/2-qt. baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325° for 1 hour or until a knife inserted near the center comes out clean.
For topping, beat the cream in a chilled small bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired. Yield: 6 servings.
Originally published as Chocolate Souffle in Country April/May 1995, p49

Nutritional Facts

1 each: 407 calories, 31g fat (19g saturated fat), 187mg cholesterol, 244mg sodium, 28g carbohydrate (20g sugars, 2g fiber), 7g protein.

  • 2 ounces unsweetened chocolate
  • 1/4 cup butter, cubed
  • 5 tablespoons all-purpose flour
  • 1/3 cup plus 1 teaspoon sugar, divided
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • SAUCE:
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Baking cocoa or ground cinnamon, optional
  1. In a large heavy saucepan, melt chocolate and butter over low heat. In a small bowl, combine flour, 1/3 cup sugar and salt; add milk and stir until smooth. Stir into the melted chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. In a small bowl, beat egg yolks. Stir a small amount of filling into yolks, return all to the pan, stirring constantly. Add extracts. In a small bowl and with clean beaters, beat egg whites 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 whites into chocolate batter until no white streaks remain, then fold in remaining egg whites.
  3. Grease the bottom of 1-1/2-qt. baking dish; add souffle batter. Place dish in a larger pan. Fill large pan with hot water to a depth of 1 in. Bake at 325° for 1 hour or until a knife inserted near the center comes out clean.
  4. For topping, beat the cream in a chilled small bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve souffle warm with a dollop of sauce. Sprinkle with cocoa or cinnamon if desired. Yield: 6 servings.
Originally published as Chocolate Souffle in Country April/May 1995, p49

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