Now that we’ve tried our hand at Gouda Cheese Fondue, it’s time for my other favorite item, Chocolate Soufle recipe!Â This is a truly wonderful & easy treat, just make sure to separate the eggs carefully so that no specks of yolkÂ contaminate the whites.Â Enjoy!
- 2 tablespoons unsalted butter
- 4 tablespoons sugar
- 4 ounces bittersweet chocolate, cut into small pieces
- 4 eggs, separated
- 2 tablespoons orange liqueur
- 3 egg whites
- 1/2 lemon, juiced
- Powdered sugar, for garnish
- Unsweetened whipped cream
Go ahead & preheatÂ your oven to 400 F, orÂ 200C.Â Butter 6 (1-cup) soufflÃ© dishes and dust them with about 2 tablespoons of the sugar. Chill them in the refrigerator until needed.
Melt the chocolate in a metal bowl set over a double boiler. Remove the bowl from the heat and stir in the egg yolks and the liqueur.
In a clean bowl, using a wire whisk or an electric beater, beat all 7 egg whites until they form soft peaks when the whisk or beaters are lifted out. Beat in the lemon juice and the remaining 2 tablespoons sugar. Continue beating the whites until they form stiff peaks that are still very shiny. Stir a quarter of the beaten whites into the chocolate mixture, and then gently fold in the remaining whites.
Fill the buttered and sugared soufflÃ© dishes with the soufflÃ© mixture. Run your thumb around the inside edge of each dish to make a shallow, uniform depression all along the rim of the mixture, so that the soufflÃ©s will form hat shapes when they rise. Put the dishes in the oven and bake until the edges are set but the middles are still soft, 8 to 10 minutes.
Carefully transfer each soufflÃ© to a napkin-lined dessert plate. Dust the tops with powdered sugar, if desired, and spoon a dollop of whipped cream into the center of each soufflÃ©. Serve immediately.