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I
slightly adapted this recipe from Good Housekeeping. The
traditional chocolate soufflé recipes scares me as they sound too
complicated and can be a challenge! This version is foolproof and very easy to make. You
can even make this soufflé batter ahead of time and refrigerate
until ready to bake. The secret to this soufflé is using sweetened
condensed milk. Be prepared, as this soufflé is very rich and will definitely satisfy any chocolate craving.
Give it a try!
More great
Chocolate Recipes.
Also more
Cake
Recipes and
Puddings, Creams, &
Custard Recipes.|
Chocolate Soufflé Recipe - Cheaters Chocolate Soufflé
Recipe
Recipe Type:
Puddings, Creams, &
Custards,
Chocolate, Dessert
Yields:
6 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
1 tablespoon granulated sugar
4 ounces
bittersweet or semisweet chocolate
(62 to 75%), chopped into small pieces
1/3 cup sweetened condensed milk*
3 egg whites, room temperature
2 egg yolks, room temperature
3 to 4 tablespoons powdered (confectioners') sugar
* I used fat-free sweetened
condensed milk.
Preparation:
Preheat oven to 375°F. Adjust the oven rack to
the middle position. Liberally spray four (4-ounce) ramekins with
nonstick cooking spray. Coat inside of each ramekin evenly with the 1 tablespoon
granulated sugar; pour out any excess sugar. In
a large microwave-safe bowl, microwave the chopped chocolate on High in
15-second increments, stirring, until just melted, approximately 1 to 2 minutes.
Remove from microwave and stir in sweetened condensed milk. Stir in the egg
yolks until well blended.
Learn different techniques for
How To Melt
Chocolate.
In the large bowl of your electric mixer,
beat egg whites until medium-stiff peaks form, approximately 3 to 4 minutes.
Using a rubber spatula, gently fold 1/3 of the beaten egg whites into the
chocolate mixture until just incorporated. Gently fold in the remaining
beaten egg whites until just incorporated. Do not over mix.
 Divide the batter evenly among the prepared
ramekins. Fill to about 1/4-inch below the rim. With a damp paper towel, wipe
around the rim (edges) to remove any excess filling, butter, or sugar. Sift some of the powdered sugar over the tops of the unbaked soufflés.
Place ramekins on a cookie sheet for easier handling.
NOTE: If preparing ahead of
time, cover with plastic wrap and refrigerate until ready to bake. Remove from
refrigerate approximately 30 minutes before baking and remove the plastic wrap.
Bake 13 to 15 minutes or until tops rise about
1 inch above the rim of the ramekins. The soufflés will be pudffed and beginning
to crack on the top (the centers will be soft). Do not open the oven door while baking.
When done, remove from oven and sift additional powdered sugar over the tops.
Serve immediately as most soufflés will fall as
they cool. I have found that these soufflés do not fall like other recipes.
Makes 4 servings.
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