Today is National Chocolate Souffle Day, and what better way than to celebrate with a fresh batch created from scratch by locally renowned Chef Annabel Cohen?
Cohen stopped by the Fox2 studios with her favorite recipe, and showed how to pull off the perfect souffle in your own kitchen.
- 8 ounces semisweet or bittersweet chocolate chips (about 1 ¼ cups)
- 1 cup (2 sticks) butter
- 2 cups powdered sugar
- 4 whole eggs
- 4 egg yolks
- ¾ cup flour
- Heat oven to 425°F.
- Butter or spray 8-10 6-ounce ramekins or baking cups. Dust with sugar and place on a rimmed baking sheet.
- Combine chocolate and butter in a microwaveable bowl and cook on high for 2 minutes. Stir or whisk until the chocolate is melted and the mixture is uniform. Stir in sugar. Add eggs and yolks and stir well. Stir in the flour. Divide among the 8 ramekins. Press a pieces of chocolate into the mixture.
- Bake 12 to 14 minutes or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen the cakes and invert onto a serving dish. Dust with powdered sugar. Makes 8-10 servings.