Chocolate Souffle (Flourless) – This is so easy you won’t believe that the souffle scared you out of the kitchen. Go impress the heck out of your friends and family!
3 oz sweet chocolate
1 oz unsweetened chocolate
1/2 c water
8 eggs, separated (1 hour early to allow whites to come up to room temperature
4 t confectioners sugar
2 T liquor (optional*) – Cointreau, Grand Marnier, Frambroise, etc.
*use finely grated citrus zest for flavor as an option
- Preheat oven to 425 degrees. Butter bottom and sides of four individual** 1 1/2 c souffle dishes – set aside.
- Put chocolate in top of double boiler and melt, add 1/2 the sugar and liquor and stir. (If it gets lumpy when you add the liquor don’t worry – I promise) Let cook briefly.
- Add egg yolks one at a time and beat until thoroughly blended. (See I told you it would be fine.)
- Beat egg whites (now at room temperature) until they form soft peaks.
- Gradually add the remaining sugar, beating constantly until stiff.
- Add 1/2 the whites to the egg mixture and fold them in quickly with the whisk until thoroughly blended. Add the remaining whites and fold them in with a rubber spatula.
- Spoon equal portions of the mixture in the souffle dishes. Arrange the dishes on a baking sheet and place in oven.
- Bake 10-12 minutes. When done the souffle will jiggle like a custard, but not be dry – DO NOT OVER BAKE – center will be very moist.
- Sprinkle top with confectioners sugar and serve immediately.
**NOTE: If using one large souffle baking dish – bake 20 minutes. To serve, take a serving spoon and just dive in!