Picture of Espresso Souffle
Here's my Recipe for a chocolate espresso souffle. First off, I'd like to thank zachninme for helping me convert a chocolate souffle recipe into an espresso one. Also, the recipe that I got the original recipe from www.cookingforengineers.com. The recipe makes about two servings. In the pictures, you will see that I am making a double recipe, because it's for my whole family.

Step 1: Get your stuff!

Picture of Get your stuff!

1/2c Chocolate syrup or melted chocolate
1/4T melted butter
2 Large eggs
2T sugar
2T cream/milk
1 Shot of espresso


Electric mixer (hand mixer will just take longer) with whisk attachment
Large Spatula
2 Ramekins
Measuring cup/spoons
Oven =]
kaizengirl5 years ago
Does T = teasoon or tablespoon?
T= table spoon
t= teaspoon
Weissensteinburg (author)  kaizengirl5 years ago
Should be tablespoon.
90mp115 years ago
English conversion for the 0.25 tonne of butter and 5ml of melted chocolate? Anyone help?
red-king 90mp115 years ago
did you just say .25 TONNE of butter? I think it's in tablespoons (i hope so anyway)... also, it says half a cup of chocolate now.
tchitwood5 years ago
Oh my, this looks and sounds absolutely wonderful!!! My mouth is watering...
zachninme8 years ago
Good job. I'd like to suggest beating bowl 1 first, then bowl 2. That way bowl 1 is kept clean of fats.
Weissensteinburg (author)  zachninme8 years ago
How does the order of beating them determine if it is kept clean of fats or not?
Well, if you beat the fatty bowl, the one with all the chocolate and egg yolks, when you go to beat the egg whites, theres going to be some residual fat on the beater. Rinsing them won't help, you'll need soap. It gets to the point where its easier to just beat the egg whites first.
Weissensteinburg (author)  zachninme8 years ago
I used two bowls.
Yeah, I know that, but it stays on the beater itself.
Weissensteinburg (author)  zachninme8 years ago
I actually did the chocolate by hand, it didn't take long. But you make a good point. I don't want to do bowl one first, though, because you'll loose some air bubbles within.
Ah. Yeah, I'd do it by hand as well, but it was really bubbly!
Those directions are clear and well documented. On a personal note - the souffles are amazing!!