Espresso Souffle

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About: I enjoy photography, horticulture and carpentry, and am almost always doing something relating to of those things.

Intro: 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!

Ingredients:

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

Tools:

Electric mixer (hand mixer will just take longer) with whisk attachment
Large Spatula
2 Ramekins
Measuring cup/spoons
Bowls
Oven =]

Step 2: Add to the Bowls

Before you do anything, preheat the oven to 400. Once it gets to 400, turn it down to 375. This insures a hot oven when you're ready to put it in. Get out two mixing bowls, and put the following in each:

Bowl 1:

Egg whites
1T of the espresso

Bowl 2:

Chocolate
Cream (or milk)
Butter
The rest of the espresso
Egg yolks

How to separate an egg

Step 3: Mixing

First off, mix up bowl 2, until it looks like the picture. After that, beat the whites until you have soft peaks. Then add the sugar, and beat more, until you have firm peaks) Be careful not to over whip bowl 1.

Don't use the same thing to mix bowl 2 as you do bowl 1.

Then, bit by bit, fold bowl one into bowl two.

How to fold

Step 4: Baking/Serving

The next thing you do is wipe butter around the inside of the ramekins, and then roll sugar around the inside. This will help you get a nice sweet, crispy crust around the outside. Then, slowly pour the batter into the ramekins, at least 3/4 of the way up. Place the ramekins on a baking sheet, and pop them in the oven. Leave them in for about 15 minutes. The souffles will rise, and you will see the top getting crustier/darker. The longer you leave them in, the longer they will stay risen. Serve them right out of the oven, and warn people that they are HOT. Enjoy.

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    14 Discussions

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    90mp11

    8 years ago on Introduction

    English conversion for the 0.25 tonne of butter and 5ml of melted chocolate? Anyone help?

    1 reply
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    red-king90mp11

    Reply 8 years ago on Introduction

    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.

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    tchitwood

    8 years ago on Introduction

    Oh my, this looks and sounds absolutely wonderful!!! My mouth is watering...

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    zachninme

    11 years ago on Introduction

    Good job. I'd like to suggest beating bowl 1 first, then bowl 2. That way bowl 1 is kept clean of fats.

    6 replies

    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.

    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.

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    Always Dance

    11 years ago on Step 1

    Those directions are clear and well documented. On a personal note - the souffles are amazing!!