Chocolate Soufflé

Chocolate Soufflé

Looking for a delicious dessert? Then check out this fluffy chocolate soufflé topped with whipped cream.

Prep Time

20

Minutes

Total Time

1:25

Hr:Mins

Makes

6

servings

4
large eggs
2
oz unsweetened baking chocolate
1/2
cup granulated sugar
2
tablespoons cornstarch
1
cup milk
2
tablespoons butter or margarine, room temperature
1
teaspoon vanilla
About 2 teaspoons butter or margarine, room temperature, to grease soufflé dish
Additional granulated sugar for coating soufflé dish
1/2
teaspoon salt
1/4
teaspoon cream of tartar
Frozen whipped topping, if desired
  1. Place an egg separator over a small bowl. Crack open 1 egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Place yolk in another small bowl, then separate 2 more eggs. When separating fourth egg, place the yolk in another container; cover and refrigerate up to 4 days to use in another recipe. Set remaining 3 egg yolks aside.
  2. Place the 4 egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
  3. Meanwhile, coarsely chop the chocolate. In a 1-quart saucepan, stir the sugar and cornstarch until mixed. Gradually stir in the milk. Add the chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
  4. In a small bowl, beat the egg yolks with an electric mixer on medium speed until very thick and lemon colored. Gradually beat in the chocolate mixture. With a wooden spoon, stir in 2 tablespoons butter and the vanilla. Cool to room temperature.
  5. Heat the oven to 350°F. Spread 2 teaspoons butter on the bottom and side of a 6-cup soufflé dish, using a paper towel or piece of waxed paper. Sprinkle additional sugar over the butter. Make a 4-inch band of triple thickness of foil that is 2 inches longer than the circumference of the dish; butter one side of the band and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, with masking tape around top outside edge of dish. (A buttered and sugared 2-quart casserole can be used instead of a soufflé dish and foil band.)
  6. Add the salt and cream of tartar to the egg whites; beat with an electric mixer on high speed just until egg whites form stiff peaks when beaters are lifted. Stir about 1/4 of the egg whites into the chocolate mixture. Add remaining egg whites; to fold in, use a rubber spatula to gently cut down vertically through the mixture, then slide the spatula across the bottom of the bowl and up the side, turning mixture over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding just until egg whites are blended into mixture. Carefully pour batter into the soufflé dish; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  7. Bake 45 to 55 minutes or until a knife inserted halfway between the center and the edge comes out clean. Do not be alarmed if cracks appear on the top because they are characteristic of this soufflé.
  8. Meanwhile, make Sweetened Whipped Cream. Serve soufflé immediately. Carefully remove foil band and divide soufflé into sections with 2 forks. Serve with whipped cream.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.
Preparing Soufflé Dish
Use a small wire strainer to sprinkle sugar evenly in the buttered soufflé dish. Move the strainer back and forth to sugar the bottom, then tilt and rotate the dish to sugar the side. Extend the depth of the soufflé dish by securing a band of foil, buttered side in, with masking tape around top outside edge.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 115mg;
  • Sodium 280mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 1g,
    • Sugars 19g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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