Chocolate Souffles

• 4 Tablespoons Butter
• 1/4 cups Sugar For Ramekins
• 1/2 cups Chocolate
• 1-1/2 Tablespoon Heavy Cream
• 1-1/2 teaspoon Flour
• 1-1/2 teaspoon Vanilla
• 4 whole Eggs At Room Temperature

1. 1. Preheat oven to 375. Grease 4 ramekins with butter and sprinkle 1 teaspoon of sugar in each to coat to prevent souffle from sticking
2. 2. Combine chocolate, cream, flour and vanilla in double boiler over low heat and stir until smooth
3. 3. Separate 3 eggs and place 3 egg whites in one bowl and 2 yolks in another (discard 3rd egg yolk). Add remaining egg to bowl with yolks and whisk
4. 4. Gradually add the melted chocolate to the egg yolk mixture, slowly, be careful not to cook the eggs
5. 5. Beat the egg whites until soft peaks form
6. 6. Gently and gradually fold the egg white mixture in to the chocolate mixture until well blended, working gently so as not to deflate the mixture
7. 7. Fill 4 ramekins to 1/2 inch from top
8. 8. Bake 10 to 15 minutes until well puffed
9. 9. Serve warm but with caution because ramekins will be hot

butter, ubc, chocolate, heavy cream, flour, vanilla, eggs at

Taken from tastykitchen.com/recipes/desserts/chocolate-souffles/ (may not work)