Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps the batter supremely fluffy. Despite its heady warmth, chocolate souffle is light enough to finish an extravagant meal.
A parchment collar will ensure maximum height for your souffle. If desired, serve souffle with whipped cream, creme anglaise, or fruit sauces such as orange, raspberry, or strawberry.
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GwenninSpring - I know it's several years too late, but just in case anyone else was wondering the same question, don't worry about adding the chocolate cream to the egg whites while it's still hot. Egg whites, unlike cream, do not deflate when they come in contact with heat.
I have saved this since Feb. 2001, recently inherited a souffle dish, and finally was able to make it. I followed the instructions exactly and it turned out perfectly. The 8 year wait was worth it. We actually liked it more the 2nd day (leftovers).
I would like to make this for a small Valentine luncheon. Do I read this right?? is the chocolate cream still hot when you are adding the egg white mixture?? I can't think that that would not deflate totally. Thanks.
An excellent recipe! I used a springform pan to make mine (all my ramekins were busy) and it came out fine...nice and light and fluffy. I served it warm, with fresh whipped cream and sliced strawberries.