Prepare the Souffle
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.
Remove the soufflé mixture from the refrigerator 30 minutes before baking and let stand at room temperature. Preheat oven to 450 degrees Fahrenheit.
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.
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion4 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
how do I warm/serve for friday night? My oven is not so high for shabbos...
I would warm them up 30 min before serving on the hot plate.
It's a great recipe!!
I use it almost every shabbot!!
chocolate s can i use anything instead of the chili powder? do i need to use it?
You can totally leave out the chili. It's for those who like a little Mexican chocolate inspired dessert.
questions does this recipe freeze well?
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.