Best Chocolate Souffle With Dulce De Leche Sauce Recipes
CHOCOLATE SOUFFLé
Some of the most experienced home cooks are afraid of soufflés. They'll never rise, they'll immediately fall, they're difficult to make, they're temperamental. Yet people do want to make soufflés - or want them made for them. Hence this recipe, which is not only not scary, it's also easy. It can be made ahead of time, it's rich and light, it will dazzle your significant other (or anyone else), and it requires no more effort than it takes to beat a few eggs.
Provided by Mark Bittman
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
- Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
- Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
- Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 241 milligrams, Sugar 49 grams, TransFat 0 grams
CHOCOLATE SOUFFLE WITH DULCE DE LECHE SAUCE
Make and share this Chocolate Souffle With Dulce De Leche Sauce recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Butter 2 souffle cups and sprinkle bottom and sides with sugar. Place cups on a baking sheet and chill while preparing the soufflés. Melt chopped chocolate with milk, coffee liquor, instant espresso, cornstarch, ½ teaspoon sugar and cinnamon over medium heat, whisking until mixture is smooth.
- Using an electric mixer, beat egg white with cream of tartar and salt on high speed until soft peaks form. Gradually add remaining 1-1/2 teaspoons sugar; continue beating until stiff peaks form (whites stand up when beaters are lifted from bowl). Using a whisk, blend whites into chocolate mixture until there are no streaks. Fill prepared cups with batter. Bake on the baking sheet until souffles puff, about 20 minutes. Test for doneness by inserting a skewer into the center of a souffle-- souffle is done when skewer comes out clean or slightly moist .
- To serve: Cut a slit in the top of each soufflé and pour the Dulce de Leche Sauce. Garnish with whipped cream and chopped nuts.
- Dulce de Leche Sauce:.
- Boil cream, brown sugar, salt and cinnamon whisking constantly. Reduce liquid to half and remove from the heat; add vanilla.
Nutrition Facts : Calories 624.7, Fat 33.4, SaturatedFat 19.8, Cholesterol 176.7, Sodium 239.6, Carbohydrate 80.8, Fiber 1.7, Sugar 74.4, Protein 6.1
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