Bittersweet Cocoa Soufflé With Orange Blossom Cream Recipe

Name: Bittersweet Cocoa Soufflé With Orange Blossom Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 3 tablespoons sugar; 2 tablespoons all purpose flour; 2/3 cup plus 2 tablespoons whole milk; 1/2 cup atural unsweetened cocoa powder (spooned into cup to measure, then leveled); 2 large egg yolks; 1 teaspoon vanilla extract; 4 large egg whites; 1/8 teaspoon cream of tartar; 3 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped; 8 2/3-to 3/4-cup ramekins or custard cups

Servings: persons

1/2 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2/3 cup plus 2 tablespoons whole milk
1/2 cup atural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 large egg yolks
1 teaspoon vanilla extract
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped
8 2/3-to 3/4-cup ramekins or custard cups

1
Butter eight 2/3-to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium- low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1/4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
2
Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD:
3
Cover; chill.
4
Position rack in bottom third of oven and preheat to 375u00b0F. Bake souffles until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled souffles). Using spoon, form small indentation in top of each souffle; spoon dollop of
5
into indentations. Serve immediately.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup plus 3 tablespoons sugar, 2 tablespoons all purpose flour, 2/3 cup plus 2 tablespoons whole milk, 1/2 cup atural unsweetened cocoa powder (spooned into cup to measure, then leveled), and more.

Yes, Bittersweet Cocoa Soufflé With Orange Blossom Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bittersweet Cocoa Soufflé With Orange Blossom Cream

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