Dark Chocolate Souffle Recipe

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Dark Chocolate Souffle
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Ingredients
9
Count
Nutrition
1490
Calories
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Ingredients:

Directions:

  1. Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan.
  2. In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat.
  3. Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth.
  4. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
  5. Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see Crowning Glory below).
  6. Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one.
  7. Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.
  8. Crowning glory
  9. Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
  10. Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1489.77 Kcal (6237 kJ)
Calories from fat 691.68 Kcal
% Daily Value*
Total Fat 76.85g 118%
Cholesterol 869.41mg 290%
Sodium 508.8mg 21%
Potassium 759.03mg 16%
Total Carbs 157.58g 53%
Sugars 116.49g 466%
Dietary Fiber 4.11g 16%
Protein 41.22g 82%
Vitamin A 0.4mg 14%
Iron 6mg 33%
Calcium 540.6mg 54%
Amount Per 100 g
Calories 201.5 Kcal (844 kJ)
Calories from fat 93.55 Kcal
% Daily Value*
Total Fat 10.39g 118%
Cholesterol 117.59mg 290%
Sodium 68.82mg 21%
Potassium 102.66mg 16%
Total Carbs 21.31g 53%
Sugars 15.76g 466%
Dietary Fiber 0.56g 16%
Protein 5.58g 82%
Vitamin A 0.1mg 14%
Iron 0.8mg 33%
Calcium 73.1mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.4
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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