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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a pizza stone on lower oven rack to ensure even heating. | 2. Preheat oven to 350 degrees. | 3. Butter and then lightly sugar four stoneware ramekins or one 4-cup souffle dish. | 4. (To easily sugar the dish, cover the top with plastic wrap after putting some sugar in and shake it around until lightly coated.). | 5. Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan. | 6. Add 3/4 milk, and heat over medium-high heat, STIRRING CONTINUOUSLY,until cocoa mixture starts to bubble. **Very important to stir continuously!**. | 7. Remove from heat. | 8. Beat egg yolks with a whisk; Beat 1/3 of the cocoa mixture into the egg yolks. | 9. Very slowly stir in the rest of the cocoa mixture. DO NOT DUMP IT IN ALL AT ONCE. | 10. Stir in butter and vanilla. | 11. Set aside and let cool slightly. | 12. Beat 3 egg whites, 1/4 teaspoon cream of tartar and salt together with an electric mixer until foamy. | 13. With beater still going, add 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy. | 14. Continue to beat the egg whites until they form stiff peaks. | 15. Stir 1/4 of the egg whites into the cocoa/egg yolk mixture. | 16. Divide the remaining egg whites into thirds, carefully folding each third in one at a time with a spatula until just mixed. DO NOT OVER MIX! | 17. Pour batter into dishes, place in oven and bake for 1 hour. DO NOT OPEN THE OVEN DOOR DURING BAKING TIME. | 18. After 1 hour, if souffles do not look quite done, continue cooking for another 5 -10 minutes. | 19. Remove from oven and serve immediately as is, or topped with whipped cream, powered sugar, Gran Marnier, fresh raspberries (or another topping of your choice). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
baking cocoa	1/4	cup		-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	1	tablespoon	softened	85.5	3.9285	2.6715	7.2
butter	1	teaspoon	softened	85.5	3.9285	2.6715	7.2
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg white	3			51.48	0.7227	10.790999999999999	0.1683
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
salt	1	pinch		-	-	-	-
sugar	2	tablespoons		201.495	50.398999999999994	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.