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...
Yield
6 servingsPrep
15 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the souffle: | |||
| 118 | ml |
sugar
plus 2 tablespoons, divided |
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
cocoa powder
unsweetened |
|
| 1 | pinch |
salt
generous pinch |
*
|
| 296 | ml |
milk
skim, low-fat or of course whole fat |
|
| 86.7 | ml/g |
chocolate
semisweet, coarsely chopped, or chocolate chips |
|
| 6.3 | ml |
vanilla extract
|
|
| 1 | large |
egg yolks
|
|
| 6 | large |
egg whites
|
|
| For the sauce: | |||
| 15 | ml |
butter, unsalted
|
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
skim, low-fat or whole milk |
|
| 14.5 | ml/g |
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.
