Скачать или смотреть Easy Chocolate Soufflés | Maxi's Kitchen

This is the easiest and most fool proof method I’ve found for chocolate soufflés :) The recipe is from my mother in law’s French cookbook by Clements and Wolf-Cohen. Comment below with any thoughts or questions!

RECIPE:
-6 ounces Bittersweet chocolate, chopped
-2/3 Cup Unsalted Butter, cut in small pieces
-4 Large Eggs, separated
-1/4 tsp Cream of Tarter
-3 Tbsp Superfine Sugar
-6 x 1/3 Cup Ramekins (or 4 larger)

1. Generously butter six 1/3 cup ramekins. Sprinkle each with a little superfine sugar and tap out any excess. Place ramekins on a baking sheet.
2. In a heavy saucepan over very low heat, melt chocolate and butter, stirring until smooth. Remove from the heat and cool slightly, then beat in the egg yolks. Set aside, stirring occasionally.
3. Preheat the oven to 425°F. In a clean grease free bowl, whisk the egg whites slowly until frothy. Add the cream of tarter, increase the speed and whisk until they form soft peaks. Gradually sprinkle over the sugar, 1 Tbsp at a time, whisking until the whites are stiff and glossy.
4. Stir a third of the whites into the cooled chocolate mixture to lighten it, then pour the chocolate mixture over the remaining whites. Using a rubber spatula or large metal spoon, gently fold the sauce into the whites, cutting down to the bottom, then along the sides and up to the top in a semicircular motion until they are just combined (Don’t worry about a few white streaks). Spoon into the prepared dishes.
5. Bake the soufflés for 10-12 minutes until risen and set, but still slightly wobbly in the center. Serve immediately.

20 minute prep time + 10 minute cook time

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VIDEO SUMMARY:
0:00 - Intro
0:29 - Prepare ramekins
1:39 - Separate eggs
2:15 - Melt together chocolate and butter
3:06 - Mix chocolate with egg yolks
3:37 - Beat egg whites
4:48 - Mix egg whites and chocolate
6:00 - Fill ramekins
6:40 - Bake souffles
7:08 - Taste test and outro

Thanks again for watching!