19th Century Chocolate Soufflé
January 1, 1970
Circa 1886Alice Prescott’s Chocolate Soufflé
Cocoa makes a particularly light chocolate soufflé. It may be served with chocolate sauce and whipping cream. The base may be made several days in advance.
Butter and sugar 6-8 ramekins, depending on size
1 cup whole milk, heated until small bubbles form around the outside edge of the pan.
2 egg yolks
4 tablespoons sugar
3 tablespoons flour
1/2 tablespoon corn starch
4 tablespoons cocoa powder
Combine the egg yolks, sugar, flour and cornstarch in a bowl with a splash of the warm milk and stir until smooth.
Slowly whisk the warm milk into the egg mixture. Return the mixture to the stove. Stir over low heat until a finger drawn through the back of a spoon leaves a line or it reaches approximately 180 degrees Carefully whisk into the cocoa powder and incorporate well. Pour into a plastic container and chill.
When ready to serve, warm the mixture in a pan over low heat.
Whip 6 egg whites with 12 tablespoons of sugar until stiff peaks form. Fold a small amount of this into the soufflé base to lighten it, then add fold the base into the remaining egg whites. Scoop into buttered and sugared ramekins. Bake at 375* for 10 minutes. Serve immediately.
Yield: Approx. 6-8 small souffles