Celebrating National Chocolate Souffle Day with Chef Annabel

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.

Cohen notes that In cooking -- and especially baking -- it's better to weigh ingredients instead of using traditional "cup" measurements. Weight measures are so much more accurate. That said, using the recipe below (with volume measurements -- cups, spoons, etc.) will still yield delicious results! 
 
If you want to serve these in the ramekins, no need to butter/sugar the baking dishes first. 
 
Ingredients 
  • 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
 
Directions
  • 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. 
 
Click here for more information about Chef Annabel and additional recipes. 

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