Individual Chocolate Souffles - Dacor Wall Ovens Manual

Cooking Guide Default Mode and Temperature: Surround Bake/350˚
Suggested Time: 14-16 minutes
Tips: Use (6) 4-ounce ceramic dishes. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#1 Soufflés in Small Ceramic Dish
Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory.
Individual Chocolate Soufflés
1 Tablespoon butter, softened
1
⁄ cup granulated sugar plus additional for sprinkling
3
5 oz chopped bittersweet chocolate (not unsweetened)
3 large egg yolks at room temperature
6 large egg whites
Special equipment: (6) 6 ounce glass or ceramic soufflé dish
Adjust oven rack to position 2. In Dacor Guide, select Small Soufflés. Allow oven to preheat. Generously butter soufflé dish and
sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl
from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add
sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1
cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
Place in oven and set timer for 14-16 minutes. Bake until puffed and crusted on top but still jiggly in center. Serve immediately.
After Baking: Serve at once as soufflés begin to deflate. The soufflé should be puffed and browned lightly on top, while moist
inside.
Serves 6.
RECIPES
Soufflé-Small Soufflé Dish
70
1 ⁄ cup
3