SOUFFLE, Chocolate (with optional flavors)


Don’t be afraid to make this one early in the day, to finish just before serving to create a wow for dinner guests from the smell of baking chocolate from the rich smooth creamy chocolate center of the warm cake as guests dig in. Or freeze individual unbaked portions, and simply bake right from freezer.

See chef’s note below

6 ounces Bittersweet chocolate, chopped
6 Tablespoons butter
3 eggs
¾ cup sugar
5 tablespoons plus 1 ½ teaspoon cornstarch, sifted
Add one or two of the following options as flavoring ingredients:
1 teaspoon cinnamon, ground
1/2 teaspoon ginger
1 teaspoon espresso powder
1. Butter and sprinkle with granulated sugar each serving cup, porcelain, or aluminum. Spill out any excess sugar that does not stick to the butter. Set containers aside until needed.
2. Combine chocolate, butter, and your choice of flavorings, if using, in double boiler, melt. Cool.
3. In separate bowl, whisk eggs, sugar, and your choice of flavorings until sugar dissolves. Whisk the slightly cooled chocolate mixture into the egg mixture.
4. Add the cornstarch and gently whisk in until cornstarch is blended and no longer visible.
5. Place this batter into buttered and sugared baking cups, 3/4 way up; bake at 325ºF for approximately 15 – 25 minutes or until tops have formed crusts and cake is soft to touch.
6. Serve in the porcelain soufflé cup or remove from aluminum cup onto plate, alone or with one of our serving suggestions.  This recipe makes 6 to 8 individual soufflés depending on size of containers. Because they are flourless, they will ultimately settle and fall a bit.

Serving suggestions: Serve warm with warm French, Crème anglaise sauce, (see recipe) and/or with fresh orange sections, and/or candied orange peels.

Chef’s Notes: This recipe may be made the morning of the meal you wish to serve it with. Keep containers refrigerated. Then, thirty minutes before you want to serve them, bake as directed above.  They are done when the batter inflates to fill the cup and cracks on the top. Cool slightly before taking out of the tin cups so you do not burn yourself.  They will deflate slightly when you remove them from the cup, and when completely cooled. Still delicious!
Or serve while still warm in the porcelain baking soufflé cups. They also will deflate slightly when completely cooled. Serving quickly after baking is recommended.

You may also freeze the batter in the cups and bake right from the freezer, which may take a few more minutes in the oven. Serve while warm. This recipe makes 6-8 individual servings depending on your baking container.


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