Warm Chocolate Soufflé with a Hint of Chili
Recipe By Esther Deutsch
- Cooking and Prep: 3.5 h
- Serves: 8
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Contains:
Ingredients (10)
Main ingredients
Garnishes
Start Cooking
Prepare the Souffle
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In a double boiler, melt margarine and chocolate over medium heat. In the bowl of an electric mixer, or with a hand mixer, beat eggs, egg yolk, and sugar. Add the melted chocolate to the egg mixture, then beat in chili, flour, and salt. Refrigerate for three to eight hours.
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Remove the soufflé mixture from the refrigerator 30 minutes before baking and let stand at room temperature. Preheat oven to 450 degrees Fahrenheit.
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Spray eight ramekins with nonstick cooking spray. Fill the ramekins with the soufflé mixture and bake until crusts forms on top, the sides are cake-like, and the centers are gooey, 15-17 minutes. Remove from the oven. Dust the tops of the soufflés with the confectioners’ sugar. Serve warm with ice cream and berries on the side.
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You can totally leave out the chili. It's for those who like a little Mexican chocolate inspired dessert. -
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Do you want to freeze them raw Tova or once baked.
after they are baked
Generally not. A souffle is a very delicate cake.
can i make it a night before? and bake it the next day
Yes! Now you're talking.
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Log in to ask a question Write your question here
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Replies:
You can totally leave out the chili. It's for those who like a little Mexican chocolate inspired dessert.
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Replies:
Do you want to freeze them raw Tova or once baked.
after they are baked
Generally not. A souffle is a very delicate cake.
can i make it a night before? and bake it the next day
Yes! Now you're talking.
