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Double Melted Chocolate Soufflés with Oozy Warm Fudge


Chocolate, fudge, souffles... all these delicious things appear in one recipe to satisfy your sweet tooth, may think about making it...













Trans-fat Free, Low Sodium


For the souffle:
½ cup sugar
plus 2 tablespoons, divided
3 tablespoons all-purpose flour
3 tablespoons cocoa powder
1 pinch salt
generous pinch
1 ¼ cups milk
skim, low-fat or of course whole fat
3 ounces chocolate
semisweet, coarsely chopped, or chocolate chips
1 ¼ teaspoons vanilla extract
1 large egg yolks
6 large egg whites
For the sauce:
1 tablespoon butter, unsalted
cup sugar
2 tablespoons cocoa powder
1 tablespoon all-purpose flour
½ cup milk
skim, low-fat or whole milk
½ ounce chocolate
bittersweet or semisweet, coarsely chopped, or chocolate chips


Arrange the oven rack to the lowest postion, and remove the middle rack.

Preheat the oven to 425°.

For the the soufflés:

Coat a 6 (8-ounce) souffle dishes with cooking spray or grease with butter.

Sprinkle 2 tablespoons sugar evenly among the prepared dishes. Set aside.

In a medium saucepan, over medium high heat, whisk together the remaining ½ cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and the salt until the sugar dissolves and the mixture is smooth.

Slowly whisk in 1¼ cups milk, whisking frequently, bring to a boil.

Cook 2 minutes or until slightly thick, whisking frequently, remove from the heat.

Stir in 3 ounces chocolate until melted and smooth.

Transfer the mixture to a large bowl, cool to room temperature.

Whisk in the vanilla and egg yolk.

Add the egg whites in a large mixing bowl with an electric mixer, beat at high speed until stiff peaks form (do not overbeat).

Gently fold ¼ of egg whites into the chocolate mixture, then gently fold in the remaining egg white mixture.

With a wooden spoon or spatula, transfer the mixture into prepared dishes.

Sharply tap the dishes 2 or 3 times on the counter to level.

Arrange the dishes on a baking sheet, then put the baking sheet on the bottom rack of the preheated oven.

Right away turn oven temperature down to 350°.

Bake about 40 minutes or until a wooden stick inserted in the soufflé comes out clean.

For the sauce:

Melt the butter in a small saucepan over medium-high heat.

Whisk together ⅓ cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour until well mixed.

Slowly whisk in ½ cup milk until well mixed, then bring to a boil.

Cook 1 minute or until slightly thick, whisking frequently.

Remove from heat, add ½ ounce chocolate, whisking until smooth.

Spoon the sauce over the soufflés, serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 29831% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 89mg 4%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 10%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 0%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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