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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...
19

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

70

min

Trans-fat Free, Low Sodium
 

Ingredients

For the souffle:
½ cup sugar
plus 2 tablespoons, divided
3 tablespoons all-purpose flour
3 tablespoons cocoa powder
unsweetened
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
unsweetened
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

Directions

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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