Chocolate Soufflé
A dish where butter and flour do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- 1½ squares Baker’s chocolate
- ⅓ cup sugar
- 2 tablespoons hot water
- 3 eggs
- ½ teaspoon vanilla
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.
Nutrition (estimated, per serving)
| Calories | 552 |
|---|---|
| Protein | 14.9 g |
| Fat | 30.8 g |
| Carbs | 54.0 g |
| Fiber | 2.5 g |
| Sodium | 152 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States