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Individual Chocolate Soufflés

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Serves 4
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  • 2 tablespoons plus 3/4 cup granulated sugar, divided
  • 1/2 cup Dutch process cocoa
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon confectioners' sugar
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    1. Preheat oven to 350°F.
    2. Coat four 7-ounce ramekins with cooking spray. Sprinkle with 2 tablespoons granulated sugar. Over medium heat, combine 1/2 cup granulated sugar, cocoa, flour and salt in a saucepan. Add milk slowly, stirring with a whisk until blended. Stirring constantly, bring to a boil and cook until thick. Remove from heat and let stand, about 3 minutes. Slowly stir in vanilla and egg yolks. Spoon chocolate mixture into a bowl and let cool.
    3. Place egg whites in large bowl. Beat with mixer at high speed until foamy. Slowly add 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Slowly stir a quarter of the stiffened egg whites into chocolate mixture. Fold in remaining egg whites and chopped chocolate.
    4. Spoon mixture into ramekins and bake 15 minutes or until set with tops puffed. Dust with confectioners' sugar and serve in ramekins.

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