
Soufflé au Chocolat
A classic French dessert for a reason, these cloud like cakes get their pillowy texture from perfectly whipped egg whites and are a dream with every bite! Join me in making my recipe for four individual soufflé cakes that are the perfect after dinner treat to impressive a loved one or really… anyone!
What you will learn:
- Step-by-step instructions for the perfect soufflé au chocolat
- The method for gently folding egg whites into a melted chocolate mixture
- Storage and make-ahead tips
What’s Included:
- Recipe for the ultimate chocolate souffle
- Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
Special Equipment Needed:
Four 6″ ramekin bowls (like these), baking sheet, double boiler or microwave safe bowls, mixing bowls, stand or hand mixer
Ingredients Needed:
heavy cream, unsalted or salted butter, bittersweet or semisweet chocolate, vanilla, salt, espresso powder, eggs, granulated sugar, cream of tartar (optional)