Recipe for Palo Chocolate Souffle


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

Preheat oven to 350. Set a full kettle of water on to
Butter six 4-ounce souffle 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 the butter and beat 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 and then stir in the 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, and then fold in the remaining whites just until combined.
Pour the batter into prepared souffle cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
Bake for 20 minutes. Serve immediately with warm vanilla sauce.

6 souffle cups
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