Hot Chocolate Soufflé recipe
This recipe will put your baking skills into a test. The recipe is a combination of cake and pudding.
Skill Level: Expert
Prep Time: 30 Minutes
Yield: 8 Servings
All you will need is:
2 cups Milk
¼ teaspoon Salt
¼ cups Sugar
½ cup All-Purpose Flour
8 Egg Whites
1 teaspoon Vanilla Extract
6 Egg Yolks (well beaten)
¼ teaspoon Cream Of Tartar
2 tablespoons Butter/Margarine
1 cup Sweetened Whipped Cream
1 cup Hershey’s Cocoa Powder
All you need to do is:
Move the oven rack to lowest positions. Lightly butter 2 quart soufflé dishes.
Sprinkle it with sugar.
Heat oven to 350⁰f. Fit aluminum foil around the dish. Lightly butter one side of the foil.
Attach foil with the buttered side down allowing foil to extend 2 inches above dish. Tape the foil to secure it.
Stir together cocoa, 1 cup sugar, flour and salt in saucepan.
Stir in milk stirring constantly with whisk, until mixture boils.
Now remove it from heat and slowly stir the egg yolks into chocolate mixture and blend well. Combine the egg mixture with chocolate one in pan, blending well.
Cook and stir for 1 minute.
Add butter and vanilla, stirring until blended.
Set aside and let cool for 20 minutes.
Beat the cream of tartar with egg whites until soft peaks are formed then add the remaining ¼ cup sugar and beat until soft peaks are formed.
Also see: Stacked Brownie Delight Recipe
Gently fold the chocolate mixture into ⅓ beaten egg white mixture.
Lightly fold chocolate mixture into remaining beaten egg white mixture just until blended (do not over fold).
Pour the mixture into the prepared dishes and smooth top with spatula.
Place dishes into a larger pan and fill the pan with hot water.
Bake for 1 hour and 10 minutes or until set.
Remove soufflé dish from water.
Carefully remove foil and serve immediately with whipped cream.
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