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Michel's Chocolate Soufflé


6 Egg Yolks
2oz Sugar
3oz Flour
3oz Milk
2Tb. Cocoa Powder
1Tb. Vanilla Extract
2Tb. Kona Coffee Liqueur
6 Egg Whites
4 1/2Tb. Sugar (4 and one half tablespoons)

Mix egg yolks and 2oz sugar with vanilla extract and flour until smooth. Bring milk to a slow boil, reduce to medium heat. Add egg mixture with a wooden spoon until mixture thickens(4-6 min.) Transfer dough to a mixing bowl with a dough paddle(if available). Work with mixer for an additional 10 minutes to ensure a lump-free, cooled dough. When the dough is at room temperature begin beating egg whites until they begin to stiffen. Add the sugar slowly and keep beating until the egg whites are stiff but still a little soft. It's called "soft peak" in the professional kitchen.

With a whisk slowly add the cocoa powder and coffee liqueur into flour dough. Gently whisk in the egg whites one spoon at a time until half of the whites remain. Be sure that there are no lumps in the dough, keep working the whisk, then using a rubber spatula gently fold in the remaining egg whites. Using a rubber spatula will prevent the remaining egg whites from breaking. This will result in a more impressive, higher soufflé.

Prepare Soufflé Ramekins-4 4oz size

2Tb. Soft Butter
1/3C Granulated Sugar

Take a pastry brush and butter 4 ramekins or oven proof dishes. Sprinkle generously with sugar and fill in with the soufflé mix.

Bake in a convection oven at 375 degrees for 18-20 minutes, or in a conventional oven for about 25-30 minutes also at 375 degrees. Serve hot from the oven sprinkled with powdered sugar, ice cream or vanilla sauce to go along ...