I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

You are here: Home / Giveaway / Double Chocolate Soufflés

By 12 Comments

Double Chocolate Soufflés

As I’ve mentioned before, I cannot help myself from making a million desserts in December. There is something about the last month of the year that makes me want to bake my little heart out. Oxo has decided to help my cause by asking me to check out their new and improved Egg Beater. I am a huge fan of Oxo products (bowls, containers, apple corers; you name it, I have it). So I knew that their egg beater would find a happy home in my kitchen. Oxo also sent me an extra egg beater to give away to one of lucky reader. Details will be below!

 

The egg beater has a non-slip grip handle for ease of use. The beaters are removable and  then entire base can be detached and is dishwasher-safe (a must in my kitchen. I’m way too lazy to clean dishes after cooking). The beater itself has managed to improve upon its predecessors by adding a steel bridge at the bottom that can rest on the bottom of the bowl. This allows the beaters to be slightly in the air without causing arm strain.Note: This contest is now closed. Congratulations to Jill J;you have won! Check your e-mail 🙂
Photo courtesy of oxo.com


Their website had a great video that shows all the features so I wanted to include that hereas well.

So I really wanted to test this bad boy. I decided to not only test it’s ease of use, but it’s ease of cleaning by making a recipe that uses the egg beater in more than one step of the process. How about a chocolate souffle topped with a warm fudge sauce and some freshly made whipped cream? (Not going to lie, the whipped cream was an afterthought because my souffle collapsed. Sigh. Still learning…)
Ingredients:
   Souffle:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites
   Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped
  Whipped cream:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powered sugar

 

This recipe requires a bit of oven preparation. Take out the top rack of your oven. Position the other rack as low as possible. Preheat your oven to 425 degrees.
Spray six 8-ounce souffle dishes (or ramekins) with cooking spray. Sprinkle evenly with 2 tablespoons (or 1 teaspoon per ramekin) of sugar and set aside.

In a large saute pan, combine 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and the salt over medium-high heat, stirring with a whisk or the Oxo egg beater. Add 1 1/4 cups milk, stirring constantly. Bring to a boil and cook for 2 minutes or until it begins to thicken, stirring constantly.

Remove from heat and add 3 ounces chocolate, stirring until smooth. Add to a large bowl and allow to cool to room temperature.

 

In a medium bowl, add the egg whites (reserve one egg yolk!) and beat using your egg beater until stiff peaks form. This took a good 5 minutes for me.

Once the egg whites are beaten, the chocolate mixture should have cooled. Add the vanilla and egg yolk to the chocolate mixture and stir.Fold in 1/4 of the egg white mixture into the chocolate mixture.

Once combined, gently fold in the remaining egg whites.

 

Spoon the mixture into the ramekins. Sharply tap the dishes two or three times on counter to even out each mixture in the ramekin. You want them to be about 3/4 full so that they can puff over the top of the ramekin. If you are making these ahead of time, you can cover the ramekins at this stage and freeze until you’re ready to bake them.

 

When ready to bake, place them on a baking sheet and place in the preheated oven (which is at 425) on the bottom rack. Immediately reduce the temperature to 350 degrees (keep the souffles in the oven and don’t open the door, the temperature will slowly lower over time). Bake for 40-45 minutes or until a toothpick inserted into the side comes out clean.

The sauce can also be made ahead of time if you so wish. Melt the butter in a small pot over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour, stirring well with a whisk.

Gradually add 1/2 cup milk stirring constantly. Bring to a boil and cook for 1 minute, continuing to stir. Remove from heat, add 1/2 ounce chocolate and stir until smooth. Spoon over warm souffles.

 

To make the whipped cream, add the heavy cream to a bowl. Using the egg beater, beat the cream until peaks are just about to form. Add the vanilla and the powdered sugar and beat until peaks form. Add a dollop of the fresh whipped cream to the souffle and serve.

 

So my souffle came out puffy and happy and I was so excited!

But as I started adding the chocolate sauce, it began to deflate. Sigh.

So I topped it off with the fresh whipped cream and called it even.

Souffles are notoriously difficult to make, but I wanted to at least give it a shot. Who honestly cares if it deflated though? It still tasted wonderful! I think even a collapsed souffle still looks pretty darn nice as well, no?

 

So if you’re still with me, you can win your very own Oxo egg beater to beat and whip until your heart’s content.
How to enter:

a Rafflecopter giveaway

Good luck, and feel free to leave me a comment below with any questions, comments, or complaints 🙂

Note: I received both a free egg beater for myself and for the giveaway through Oxo’s Blogger outreach program. All opinions and photos with the exception of the egg beater photo are mine.

Related posts:

Bourbon Pumpkin Flan Peanut Butter Banana Pudding Cheesecake Bars Cocoa Almond Pretzel Crust Brownies Homemade French Vanilla Ice CreamHomemade French Vanilla Ice Cream

Comments

  6. this looks great! Chocolate souffle is pure heaven. And don’t worry; they’re supposed to deflate after a few minutes… that’s perfectly normal. I always like to think that that just makes a perfect holeish area to dump delicious things like that chocolate sauce hehehe

    Reply

  10. Aw! Don’t worry if your souffles deflate — it’s the inevitable end of all souffles.

    In fact, in most fine dining places no one but the head chef is allow to make and bake the souffles — the timing is so crucial, and the general rule is that a souffle MUST be served within 90 seconds of leaving the oven. If the customer goes to the bathroom or steps out for a smoke, it’s considered a DISASTER, so serving the perfect souffle takes a lot of skill and a little bit of luck! 🙂

    Reply

  12. Wow, those were gorgeous even if the chocolate sauce caused a little deflation. I think your fix worked and I doubt anyone complained about a little whipped cream garnish!

    Reply

What do you think?

CommentLuv badge

Categories

BrandBacker Member

Archives