This decadent dessert takes the stress out of souffle. No more
tiptoeing around the kitchen or being terrified to open the oven door.
We make the souffle fall on purpose! With all the chocolaty goodness of a
fresh souffle this denser version is almost like an incredibly rich
moist brownie with a gourmet feel that is sure to wow your guests.
At $.34 a serving who can afford not to serve this at their next party.
Ingredients
At $.34 a serving who can afford not to serve this at their next party.
Ingredients
4 T or 1/2 stick Butter or Margarine
6 T Flour
1 1/2 C Milk
1 C Semi Sweet Chocolate Chips
8 Egg Yolks
8 Egg Whites
1 tsp Vanilla
1/2 C Sugar
Directions
Dissolve flour into milk. In a sauce pan melt butter, add milk slurry. Cook stirring regularly until thick and bubbly.
Add chocolate chips and stir until melted. Remove from heat. Beat egg yolks with a fork and add to chocolate mixture.
Beat egg whites and vanilla until soft peaks form. If you have a stand alone mixture grease and sugar (rub the sides and bottom of the dish with butter and coat in sugar by putting some int eh bottom and shaking it around the pan until all the butter is covered) a 9x13 casserole dish while the eggs are being whisked. If you are beating by hand prepare the dish ahead of time.
Gradually add sugar until hard peaks form. Gently fold one cup egg whites into chocolate mixture to lighten it up. Then fold chocolate mixture into remaining egg whites. Pour into prepared pan.
Bake in preheated oven for 35 to 40 minutes or until a toothpick comes out clean @350 degrees. Remove from oven. Allow to cool (it is wonderful at room temperature for up to 36 hours) and dust with a powdered sugar stencil with a raspberry and mint leave on garnish, or serve hot with raspberry sauce.
Makes 12 servings.
Add chocolate chips and stir until melted. Remove from heat. Beat egg yolks with a fork and add to chocolate mixture.
Beat egg whites and vanilla until soft peaks form. If you have a stand alone mixture grease and sugar (rub the sides and bottom of the dish with butter and coat in sugar by putting some int eh bottom and shaking it around the pan until all the butter is covered) a 9x13 casserole dish while the eggs are being whisked. If you are beating by hand prepare the dish ahead of time.
Gradually add sugar until hard peaks form. Gently fold one cup egg whites into chocolate mixture to lighten it up. Then fold chocolate mixture into remaining egg whites. Pour into prepared pan.
Bake in preheated oven for 35 to 40 minutes or until a toothpick comes out clean @350 degrees. Remove from oven. Allow to cool (it is wonderful at room temperature for up to 36 hours) and dust with a powdered sugar stencil with a raspberry and mint leave on garnish, or serve hot with raspberry sauce.
Makes 12 servings.
Budget Breakdown
Butter or Margarine Butter-$.50 @ $4.00 lb margarine $.25 @ $2.00 lb
Eggs- $1.34 @$2.00 dozen
Flour- $.15 @ $4.00 for a 5 lb bag
Milk- $.29 @ $3.00 a gallon
Chocolate chips- $1.50 @ $3.00 for a 12 ounce bag
Vanilla- Negligible
Sugar- $.27 @ $6.00 for a 5lb bag
Total Cost $4.05 Price per serving $.34
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