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... 19
|For the souffle:|
plus 2 tablespoons, divided
skim, low-fat or of course whole fat
semisweet, coarsely chopped, or chocolate chips
|For the sauce:|
skim, low-fat or whole milk
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.