Chocolate Soufflé

Name: Chocolate Soufflé
Ingredients: 1 tablespoon all-purpose flour; 5 ounces bittersweet chocolate, finely chopped; ¼ cup granulated sugar, plus additional for the soufflé dishes; 1 tablespoon unsalted butter, plus additional for the soufflé dishes; ⅓ cup milk; 1 teaspoon vanilla extract; 4 large eggs, separated; 2 teaspoons finely grated orange zest; ⅛ teaspoon cream of tartar; confectioners’ sugar and a fresh purée of strained, lightly sweetened raspberries for garnishing (optional); confectioners’ sugar and a fresh purée of strained, lightly sweetened raspberries for garnishing (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This soufflé is a little denser than traditional versions. It’s great attribute, however, is that it can be made ahead and held in the refrigerator for up to a day before baking Allow a little longer baking time if you are taking it straight from the refrigerator.

Ingredients

1 tablespoon unsalted butter, plus additional for the soufflé dishes
¼ cup granulated sugar, plus additional for the soufflé dishes

Dessert
Vegetarian

Method

Preheat the oven to 375°F. Lightly butter 8 individual soufflé dishes (4 to 6 ounces) or one 6-cup soufflé dish and sprinkle with sugar, turning the dishes to coat evenly. Set in the refrigerator to chill while making the soufflé mixture.

In a double boiler, melt the cho