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Best Homemade Crazy for Chocolate Souffle Is Super Easy to Make

April 30, 2008

Crazy for chocolate? Then get in line for this dessert to come out of your own oven! This is a great easy to make version of a vanilla soufflé.

If you like great desserts, this is one to try for your next party or for when you are craving your chocolate but bad!

Ingredients:

  • 1/3 cup flour
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 4 eggs separated (separate when cold, much easier to do when eggs are cold)
  • 1/4 teaspoon cream of tarter to stabilize egg whites
  • 1 teaspoon pure vanilla extract
  • Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)
  • 1 UN-greased casserole dish 1-1/2 quarts size
  • 2 squares of unsweetened chocolate


Directions:

  1. Note: you can bake this at two different oven temperatures…
  2. If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.
  3. If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.
  4. The above baking techniques work for all fruit soufflés that I post.
  5. In a saucepan on top of stove on medium low heat, combine flour, sugar, salt, chocolate and stir in milk a little at a time.
  6. Cook stirring constantly with a whisk until the entire mixture is smooth and thick.
  7. Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.
  8. While that is cooling, start on your egg whites.
  9. Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add extracts and cream of tartar.
  10. Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the ‘batter’, then add remaining egg whites and gently fold in.
  11. Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.
  12. Try not to peak and open up your oven, as this can upset the soufflé from rising. Let it do its thing, I know patience is a virtue and a really good soufflé.
  13. Once baked, bring to table at once and serve it up with a soft dollop of whipped cream – to go extra fancy, add a little of a chocolate flavored liquor to your homemade whipped cream as flavoring) and add a fresh spring of mint on the serving for that “Martha look” or a squirt of your favorite chocolate syrup.
  14. Sprinkle and sift a little of confectioners sugar on top and voila.
  15. And as I mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!
  16. Photo credit belongs to gastronomicaljourney.wordpress.com (though I edited and brightened it), but recipe is 100% Divaliscious!

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