Chocolate almond soufflé
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Chocolate almond soufflé
  Chocolate    Souffles    Almonds  
Last updated 6/12/2012 1:15:05 AM. Recipe ID 44296. Report a problem with this recipe.
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      Title: Chocolate almond soufflé
 Categories: Souffles
      Yield: 6 Servings
      2 tb Butter or margarine
    1/4 c  All-purpose flour
    1/2 c  Milk
    1/2 c  Almond liqueur
      4 oz Bittersweet chocolate;
           -finely chopped
      6 lg Eggs; separated
    1/8 ts Cream of tartar
      3 tb Sugar
           Almond crème sauce;
  Butter a 2-quart soufflé dish; dust with sugar-- and set aside
  Melt 2 tablespoons butter in a heavy saucepan over low heat; whisk in
  flour until smooth. Cook, whisking constantly, 1 minute. Gradually
  add milk and liqueur; cook over medium heat, whisking constantly,
  until thickened and bubbly. Add chocolate, stirring until melted;
  remove from heat, and cool slightly.
  Beat egg yolks until thick and pale. Gradually stir about 1/4
  chocolate mixture into egg yolks; add to remaining chocolate mixture,
  stirring constantly.
  Beat egg whites and cream of tartar until foamy. Gradually add sugar,
  1 tablespoon at a time, beating until stiff but not dry; fold into
  chocolate mixture. Pour into prepared soufflŽ dish.
  Bake at 450° for 10 minutes. Reduce heat to 400°, and bake 18 more
  minutes or until puffed. Serve immediately with Almond Crème Sauce,
  if desired. Makes 6 servings.
  Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to
  create their magnificent proportions. Here are a few helpful tips for
  high and mighty soufflés.
  •Separate egg yolks from whites while eggs are cold.
  •To make your soufflé rise higher, let egg whites sit at room
       20    minutes before beating them.
  •Beat egg whites until stiff but not dry. Lift beaters up from bowl
  to see if peaks hold their shape.
  •Fold egg whites into the soufflé mixture by cutting down through the
  center of the mixtures, across the bottom, and up the sides of the
  bowl. Give the bowl a quarter turn, and repeat folding and turning
  until mixtures are blended.

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Recipe ID 44296 (Apr 03, 2005)

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