Side Pannel
Flourless Dark Chocolate Souffle with Earl Grey Cream
Flourless Dark Chocolate Souffle with Earl Grey Cream
- Recipe Submitted by Whoopie on 10/18/2014
Category: Kids, Holiday, Chocolate, Desserts
Ingredients List
- -1 pound of chopped dark chocolate
- - 1/2 cup of butter
- - 8 eggs
- - 1/3 cup of granulated sugar plus 4 tablespoons
- - 1/2 teaspoon vanilla extract
- - 1/2 cup of whipping cream
- - 2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)
- - 1 small piece of lemon peel
Directions
1. Preheat the oven at 350F. Butter yo ramekins.
2. Melt chocolate and butter in a double boiler ”“ make sure the bowl doesn”™t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they”™ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture ”“ fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.
While your souffle/cakes are baking, make the earl grey cream:
- Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
- Once it”™s cold, remove all the stuff and give it a quick whip (no need to go all the way).
2. Melt chocolate and butter in a double boiler ”“ make sure the bowl doesn”™t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they”™ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture ”“ fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.
While your souffle/cakes are baking, make the earl grey cream:
- Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
- Once it”™s cold, remove all the stuff and give it a quick whip (no need to go all the way).
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