My baking experiment #27 – chocolate soufflé

There were some egg whites leftover from the crème brûlée so i decided to bake chocolate soufflé today:

http://www.bhg.com/recipe/desserts/so-easy-chocolate-souffle/

Ingredients

  • 1/4 cup semisweet chocolate
  • 1/4 cup whipping cream
  • 2 egg whites
  • 1 tbsp sugar

Instructions

  1. Preheat oven to 400 degree F. Coat insides and rims of two 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set aside on a baking sheet.
  2. In a small microwave-safe bowl, combine chocolate and cream. Microwave on high for 30 seconds to 1 minute until smooth, stirring twice. Let cool to room temperature.
  3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Add sugar and beat until soft peaks form.
  4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes until a knife inserted near the center of souffles comes out clean.
  5. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture.

The soufflé was so light & airy, like eating a cloud! It didn’t rise straight up but rather turned into a dome on top. After coming out of the oven it fell rather quickly, only had enough time for a picture. The soufflé was not overly sweet so the chocolate ganache gave it a more pronounced chocolate flavor. This is almost like a much lighter version of the chocolate lava cake. If you like a light dessert, this is perfect. Just the right amount of sweetness to satisfy your chocolate craving, but not overly indulgent so you don’t have to feel guilty eating it! 😉

the ingredients
the ingredients
IMG_20150416_200057374
chocolate mixture
beaten egg whites
beaten egg whites
the batter
the batter
into the ramekins
into the ramekins
after baking
after baking
adding the ganache
adding the ganache
light & fluffy
light & fluffy
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