Edna Lewis’s Chocolate Soufflé
Author's Notes: Chef Edna Lewis's chocolate souffles are rich and decadent, especially when topped with hot chocolate sauce and whipped cream.
Edna Lewis’s Chocolate Soufflé Print Recipe
- 2 Tbs. Unsalted Butter
- 2 Tbs. All-Purpose Flour
- 1 Cup Milk, scalded
- 4 oz. Unsweetened Chocolate, grated
- 1 Tsp. Pure Vanilla Extract
- 1/3 Cup Hot Water
- 3 Tbs. Granulated Sugar
- ¼ Tsp. Salt
- 3 Large Egg Yolks
- 5 Egg Whites
- Preheat the oven to 450˚F, with the rack in the center of the oven.
- Melt the butter in a heavy saucepan over medium heat. Add the flour and cook a few minutes without browning until the flour is well blended. Remove from heat.
- Scald the milk in a small saucepan, add to the butter/flour mixture, stirring rapidly.
- Add the grated chocolate which will melt when it is stirred in. Continue stirring and add 1/3 cup hot water.
- Next add 3 lightly beaten egg yolks, salt, vanilla and 3 tbs. sugar. Stir the batter vigorously until well blended and it appears smooth and satiny. This part can be done ½ hour or so ahead of time. Just be sure to lightly cover the mixture with plastic wrap or waxed paper and put in a warm spot to prevent a skin forming.
- Heat the soufflé dishes so they are hot when the batter is added as this will hasten the cooking.
- Whip the egg whites to soft peaks.
- Stir the chocolate mixture well and fold in the egg whites. Fold in thoroughly, but lightly so as not to lose volume.
- Spoon the mixture into a non-buttered 2 Qt. soufflé dish or 4-6 individual dishes; fill approximately ¾ full. Set the dishes in the oven and raise the heat to 475˚ for 3 minutes to make up for the heat lost when the dishes are set in; then lower the heat back to 450˚F.
- Cook individual soufflés for 12-13 minutes, the larger single soufflé will take 20-25 minutes.
- Remove from the oven, dust with powdered sugar and serve with hot chocolate sauce and whipped cream if desired.