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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Butter and flour 10 -3/4cup ramekins. Melt chocolate and butter in medium
bowl over pan of simmering water, stirring occasionally. Remove bowl from
over water and cool chocolate mixture to lukewarm.
Using electric mixer at high speed beat sugar, eggs, yolks and salt until
batter falls in heavy ribbons when beaters are lifted, about 6 minutes
Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate
mixture. Divide mixture among prepared ramekins. (Can be prepared ahead.
Cover souffles individually with plastic and refrigerate up to 1 day or
freeze up to 1 week.)
Preheat oven to 400F . Place ramekins on baking sheet; bake souffles
until puffed and beginning to crack on top (centers will be soft), about 18
minutes (19 if frozen.), and serve.
Contributor: epicurious.com? Bon Apetit june 2001 (pg 30)
| Ingredients:
10 Ounce(s) bittersweet or semisweet chocolate; chopped
10 Tablespoon(s) butter; diced
8 105/304 Ounce(s) sugar
4 large eggs
4 large egg yolks
1 Ounce(s) salt
163/625 Pound(s) all purpose flour |
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