 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Chocolate lovers won't be able to resist this rich souffle from our Test Kitchen home economists. The addition of a little orange extract provides a perfect complement. Ingredients:
1 teaspoon plus 3 tablespoons butter, divided |
1 tablespoon plus 1/2 cup sugar, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 cup milk |
4 ounces dark chocolate, chopped |
4 eggs, separated |
1/2 teaspoon orange extract, optional |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
topping: |
1/4 cup confectioners' sugar |
2 tablespoons baking cocoa |
1/2 teaspoon vanilla or orange extract |
1 cup heavy whipping cream |
Directions:
1. Grease a 1-1/2-qt. souffle dish with 1 teaspoon butter. Sprinkle 1 tablespoon sugar into dish and turn to coat thoroughly; tap out excess sugar and discard.
2. In a saucepan, combine 1/4 cup sugar, flour and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to low; add chocolate and remaining butter. Cook and stir until chocolate is melted; remove from the heat.
3. In a small bowl, beat egg yolks. Stir a small amount of hot filling into yolks; return all to the pan, stirring constantly. Stir in vanilla; transfer to a large bowl.
4. In a bowl with clean beaters, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in remaining sugar on high until stiff peaks form. With a spatula, stir a fourth of the egg white mixture into chocolate batter until blended. Fold in remaining egg white mixture until no white streaks remain.
5. Pour into prepared dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
6. For topping, in a small chilled bowl, combine the confectioners' sugar, cocoa and vanilla. Gradually add cream. Beat on high until stiff peaks form. Serve souffle immediately with a dollop of topping. Yield: 6 servings.
|
|