It also includes the recipe for the Chocolate Souffle!
Here goes!
3 tablespoons butter, plus more for greasing souffle cups
6 tablespoons sugar, plus more for greasing souffle cups
1 cup milk
3 tablespoons flour
3 tablespoons Dutch-processed cocoa
2 ounces (1/3 cup) semi-sweet or bitter-sweet chocolate, melted
4 eggs separated
Preheat oven to 350 deg and set a full kettle of water to boil.
Butter 6 four ounce souffle cups and coat with sugar. Set aside. Bring the milk to a boil. Melt butter in med sausepan over med heat. Add flour and cocoa to butt and beat with whisk until smooth pastelike consistancy. reduce heat and let stand 1 min. Slowly add milk, whisking until smooth, blend melted chocolate, set aside for 5 min then stir in egg yolks
In a sep bowl beat egg whites until frothy. Slowly add sugar, 1 tablespoon at a time until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. Pour the batter into the cups and place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 mins. Serve immediately with Vanilla and/or choco sauce
Vanilla - 1 1/4 cups heavy cream, 1/2 vanilla bean, split lengthwise, 3 tbls sugar, 2 small egg yolks
Bring Cream and vanilla bean to low boil over med heat. Combine sugar and yolks. Add 2 spoons of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3-4 mins.
Chocolate - 1/4 c boiling water, 4 tbls sugar, 6 oz dark chocolate, chopped, 3 tbls cocoa
Bring water and sugar to boil. Remove from heat and add chocolate. Cover pan and let sit a few min until melted. Stir in cocoa until smooth
Bon Apetit!
Scratch
Here goes!
3 tablespoons butter, plus more for greasing souffle cups
6 tablespoons sugar, plus more for greasing souffle cups
1 cup milk
3 tablespoons flour
3 tablespoons Dutch-processed cocoa
2 ounces (1/3 cup) semi-sweet or bitter-sweet chocolate, melted
4 eggs separated
Preheat oven to 350 deg and set a full kettle of water to boil.
Butter 6 four ounce souffle cups and coat with sugar. Set aside. Bring the milk to a boil. Melt butter in med sausepan over med heat. Add flour and cocoa to butt and beat with whisk until smooth pastelike consistancy. reduce heat and let stand 1 min. Slowly add milk, whisking until smooth, blend melted chocolate, set aside for 5 min then stir in egg yolks
In a sep bowl beat egg whites until frothy. Slowly add sugar, 1 tablespoon at a time until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. Pour the batter into the cups and place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 mins. Serve immediately with Vanilla and/or choco sauce
Vanilla - 1 1/4 cups heavy cream, 1/2 vanilla bean, split lengthwise, 3 tbls sugar, 2 small egg yolks
Bring Cream and vanilla bean to low boil over med heat. Combine sugar and yolks. Add 2 spoons of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3-4 mins.
Chocolate - 1/4 c boiling water, 4 tbls sugar, 6 oz dark chocolate, chopped, 3 tbls cocoa
Bring water and sugar to boil. Remove from heat and add chocolate. Cover pan and let sit a few min until melted. Stir in cocoa until smooth
Bon Apetit!
Scratch
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