PALO CHOCOLATE SOUFFLé

Palo Chocolate Soufflé image

Provided by coconutcream

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon butter, plus more for greasing souffle cups
6 tablespoons sugar, plus more for dusting souffle cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa powder
2/3 cup semisweet chocolate (2 oz.) or 2/3 cup bittersweet chocolate, melted (2 oz.)
4 eggs, separated

Steps:

Preheat oven to 350°. Set a full kettle of water on to boil.
Butter six 4-ounce soufflé cups and coat with sugar; set aside.
Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

Nutrition Facts : Calories 234.1, Fat 14.8, SaturatedFat 8.2, Cholesterol 151.8, Sodium 84.4, Carbohydrate 23.4, Fiber 3.4, Sugar 13, Protein 8.4