RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1607
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| Recipe Name: |
Soufflé au Chocolat |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.36
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Ounce(wt)s chocolate, baking, unsweetened
1 Cup milk, whole
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Directions:
Melt butter in saucepan and blend thoroughly with flour. Add milk slowly stirring constantly. Add chocolate stirring until chocolate is melted and thoroughly blended.
Mix in salt, sugar and vanilla bean. When sauce is smooth and thick, remove from heat and set aside. Remove vanilla bean. When cool, add four lightly beaten egg yolks and beat thoroughly. Fold in 5 stiffly beaten egg whites.
Butter soufflé dish, sprinkle with heavy coating of granulated sugar and pour in the mixture.
Set dish in pan of hot water and in preheated oven at 400 degrees for 15 minutes. Reduce heat to 375 degrees and bake 20 to 25 minutes longer. Serve with whipped cream. |
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| Nutrition per Serving: |
| Calories: |
209 |
Total Carbs: |
24.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
179.8 |
Fat: |
10.5 |
Protein: |
8.07 |
| Fiber: |
1.76 |
Sodium: |
172.77 |
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