One of todays favorite around the world, chocolate soufflé is a delicate dessert that will leave anyone asking for more. Once baked, they should be served immediately to look its best.

Ingredients:

8oz of semi-sweet chocolate

1/4 cup of sugar

3 egg yolks, left at room temperature

7 large egg whites

2 tbs of butter

2 tbs of granulated sugar, for lining

6 ceramic ramequins (5 oz.)

pinch of salt

1 teaspoon of orange extract

 

Directions:

1. Pre-heat oven at 375 degrees.

2. Butter the inside of ramequins and sprinkle granulated sugar lightly.

3. Melt the chocolate in double-broiler over simmering water and stir until completely smooth texture is obtained.

4. Remove the melted chocolate from heat and add in the egg yolks on by one. Mix well and set aside.

5. In the mixer, beat the egg white on medium until soft pick. Raise to high and add sugar slowly until stiff pick.

6. Gently fold the egg white mix one quarter at a time into the chocolate mixture until completely combined.

7. Place ramequins on baking tray and fill each one to make them 3/4 full.

8. Pass the end of your thumb around the circumference of the ramequin to help the soufflé rise evenly.

9. Bake for 20-25 minutes until soufflé rises and the top is still jiggly in the center.

10. Serve immediately.

 

© 2018 by Ruth Barnes, all rights reserved

by