How to Make a Chocolate Soufflé
This is a basic recipe for a chocolate soufflé. Anyone with a basic knowledge of cooking and kitchen utensils can make this soufflé with ease. There is a common misconception that a soufflé is one of the hardest things to create in the kitchen. I don’t believe this to be true. Anything is possible if one were to approach the task with out fear and a strong desire to accomplish that task. Just follow the instructions and have fun. If your soufflé does not come out as desired just relax and start over.
Here is list of ingredients that you are going to need. 3 tablespoons of butter, 2 tablespoons of unsweetened cocoa powder, 3 ounces of semi-sweet chocolate, ½ teaspoon of vanilla extract, 2 eggs with the yolks separated, 2 tablespoons of sugar, a pinch of salt and a pinch of cream of tartar. As for the kitchen utensils you are going to need a working oven and range, 2 large metal or Pyrex bowels, a large sauce pan, 2 ramekins, a wisk, a large spoon, a silicone spatula, measuring utensils and a timing device. Once you have gathered all the utensils and measured out all the ingredients we can begin.
First you will have to preheat the oven to 375 degrees Fahrenheit. Next use 1 tablespoon of butter to coat the ramekins by rubbing the butter all over the inside of each dish. Then sprinkle some of the cocoa powder over the butter coating and tap out the excess.
The next step involves a double boiler. This is accomplished by placing one of the large bowels over a pan of simmering water. Place the chocolate and the remaining butter in the bowel and occasionally stir until everything is melted and smooth. Once this is accomplished, remove the bowel from the heat and add the vanilla extract. Then wisk in the egg yokes one at a time until the mixture is smooth. Then set this bowel aside.
In the third step you are going to place the egg whites, sugar, salt and cream of tarter in the clean bowel. Beat the mixture with a wisk...
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