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Hot Chocolate Souffle
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Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 4
Dessert » Souffle » FrenchVisual Recipe By: damnhooligan Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: 1/4 cup sugar |
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Step 1: You will also need: Mixing bowls, saucepan and four stoneware ramekins or a four-cup soufflé dish. |
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Step 2: An oven set to 350F (180C) and just to ensure even heating, a pizza stone. |
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Step 3: Butter and then lightly sugar the ramekins. You can either just tap the sugar around, or cover the top of the ramekin with plastic wrap and shake it. |
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Step 4: Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan. Then add 3/4 milk, and heat stovetop to medium-high. |
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Step 5: Stir continuously until cocoa mixture starts to bubble, and remove from heat. If you don't keep stirring like I did last time I made a soufflé, you'll end up with a chocolate lump with turd-like consistency. This is how it should look: |
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Step 6: Beat 2 egg yolk with a whisk or a fork. |
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Step 7: Beat 1/3 of the cocoa mixture into the egg yolks. |
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Step 8: Then slowly stir in the rest of the cocoa mixture. If you dump the whole mixture in at the same time, your eggs might just scramble. |
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Step 9: Stir in butter/margarine and vanilla, and then set aside to cool slightly. |
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Step 10: Beat 3 egg whites, 1/4 teaspoon cream of tartar and a pinch o' salt together with an electric mixer until foamy. Then beat in 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy. |
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Step 11: Back to the eggs. You'll know the egg whites are beaten just right when you can remove the mixers and the egg white forms these sexy double peaks. |
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Step 12: Stir 1/4 of the egg whites into the cocoa/egg yolk mixture. |
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Step 13: Visually divide the remaining egg whites into thirds, and carefully fold each third in one at a one with a spatula. The more air bubbles you crush, the less awesomely puffy the soufflé’s going to be. |
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Step 14: Pour batter into dishes and set timer for 1 hour. WARNING: Don't open the oven door. Don't kick the oven door. Just leave the kitchen all together. |
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Step 15: Its 4:55 in the morning. Goodnight, little soufflés. |
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Step 16: Beep, beep, beep, beep! Lessee what these bad boys look like. SUCCESS! If the soufflettes don't look quite done, keep em in there for another 5-10 minutes. |
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Step 17: There is but one last thing to do. Dribble your topping of choice (whipped cream, powered sugar, Gran Marnier or the less successful Magic Shell™) over the soufflé and dive into the warm chocolately abyss... |
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