Fairway's Chocolate Souffle
Updated 4:30 PM EDT, Mon, Jan 3, 2011
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Sara whips up chocolate souffle with Dan and Mitchell.
Feeds 4 people
1/4 cup butter
1/4 cup flour
3/4 cup milk
3 egg yolks
3 egg whites
1/2 cup sugar
2 squares unsweetened chocolate
In a heavy pan melt the butter then add the flour and cook very slowly over a low heaty for 5 minutes. Take the pan off of the heat and add the chocolate (the heat from the pan will melt it). Place the pan back on the stove over a low heat and add the milk in thirds mixing with a wire whip. The mixture should thicken. Take the pan off of the stove.
In an electric mixer bowl add the egg yolks then the sugar, mixing with a medium speed. The mixture should turn a pale yellow and thicken. Add the yolk and sugar mixture to the heavy pan.
Clean the bowl and add the egg whites. Begin mixing on a slow speed and increase it gradually until the egg whites stiffen. Take one third of the egg whites and fold vigorously into the mixture in the heavy pan with a rubber spatula. Take the rest of the egg whites and fold them into the mixture gently.
Butter an 8" ramekin and dust with granulated sugar. Fill three quarters of the way with the souffle mixture. Take a container large enough to hold the ramekin (pyrex, a deep baking sheet, etc.) and fill one inch up its sides with hot water. Put the ramekin in the water bath and place in a 400 degree oven for 10 minutes then lower to 350 degrees and cook for 20 minutes more. Take out of the oven and serve with fresh whipped cream.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.