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s Individual Chocolate Souffles
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Ingredients
1/4 Cup Granulated Sugar (Plus Extra For Dusting) |
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Instructions Butter 2 shallow 3/4 cup gratin dishes and dust them with additional granulated sugar, shaking out the excess. In a bowl, blend together 2 Tablespoons of the remaining granulated sugar, the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal. In a saucepan bring the milk to a boil. Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat, whisking, for 1 minute, or until it is thickened, and let it cool. Preheat oven to 400F In a bowl beat the egg yolk slightly and beat in the chocolate mixture. In another bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 2 tablespoons granulated sugar, a little at a time, beating, and beat the meringue until it holds stiff glossy peaks. Stir one fourth of the meringue into the chocolate pastry cream to lighten it and fold in the remaining meringue gently but thoroughly. Divide the mixture between the prepared dishes and bake the souffles in a shallow baking pan in the middle of the oven for 15 minutes, or until they are puffed. Dust the souffles decoratively with the confectioner's sugar and serve immediately. Per Serving (excluding unknown items): 309 Calories; 15g Fat (41.0% calories from fat); 10g Protein; 39g Carbohydrate; 3g Dietary Fiber; 130mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com. ![]() |
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The Best of Gourmet 1993 edition, pg. 236
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