Mexican Chocolate Soufflé
As we well know, chocolate has been around for a very long time, dating all the way back to pre-Columbian Mexico. Once considered a gift from the gods by the Mayans, and after being introduced to Europe, reserved for Spanish royalty, chocolate has become a worldwide favorite when preparing desserts. You’ll find it in cakes, tarts, dessert sauces, and soufflés, as you see here. Mexican chocolate, available in Latin markets and some supermarkets, is flavored with cinnamon, almonds, and vanilla. It makes for an unmistakable—and irresistible—soufflé.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Brush eight 1/2-cup ramekins or custard cups with the melted butter.
Step 2
Set a large metal bowl over a saucepan of simmering water, add the chocolate and the 6 tablespoons butter to the bowl, and stir until the mixture is melted and smooth (the mixture will be a little grainy). Remove the bowl from the heat and let the mixture cool slightly. Then whisk in the egg yolks.
Step 3
Using an electric mixer, whip the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold the whites into the chocolate mixture in three additions. Divide the chocolate batter among the prepared ramekins.
Step 4
Bake the soufflés for 16 to 18 minutes, or until they are puffed but the centers still jiggle slightly. Serve immediately.
