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Chocolate Souffle
Updated 9:30 AM EST, Tue, Feb 9, 2010
Recipe Provided by: Chef Antoine Amrani of Antoine Amrani Chocolates
Ingredients:
5 Eggs
5 Yolks
4 oz Sugar
4 oz AP Flour
6 oz Dark Chocolate
7 oz Butter
Directions:
- Over a water bath melt the chocolate and butter.
- In a kitchen aid bowl whisk the eggs, the yolks, and the sugar on 3rd speed until it doubles in volume.
- Drizzle the chocolate butter over the eggs and whisk slowly once the chocolate is combined with the eggs.
- Fold in the sifted flour.
- Pre butter and flour 4 oz tin cups.
- Pour the batter in.
- Let sit in refrigerator for ½ hour before baking at 375 for 10 minutes.
- Flip it over and serve.
- The inside should be liquid.
- Vanilla ice cream goes will with the soufflé and fresh raspberries.
