Comments on: Chocolate Souffles

By: nlanza

nlanza — Mon, 12 Sep 2005 14:55:22 +0000

If they’re a bit dry, then yeah, there was probably a little overcooking — they should be slightly liquid in the center.

Also, be careful not to over-beat the eggs; if you do, the texture will be a bit too even and cake-like.

By: adm

adm — Sun, 11 Sep 2005 20:22:24 +0000

We tried this and they ended up being very light and reasonably tasty, but a bit dry (perhaps overcooking). Given that I’ve never made nor eaten a souffle, they could have been technically perfect, although something felt a bit wrong. I tried another recipe from Epicurious which didn’t rise as well as yours but had a deeper chocolate flavour (twice as much choc) and a more pleasingly dense and moist interior. Is there a key to the proper rising? Should souffle be uniformly light and fluffy or light on top and a bit more dense inside? Thanks for providing the recipe.

By: Food

Food — Tue, 06 Sep 2005 15:15:53 +0000

Chocolate souffles

From here: 7oz semisweet chocolate, chopped roughly 1/4 cup strong coffee 4 tbsp unsalted butter, room temperature 4 egg yolks 8 egg whites 1 pinch salt 1/4 cup sugar…