Real Recipes From Real Home Cooks ®

chocolate almond souffle

Recipe Photo
No Image
review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From a Hershey's cookbook.

yield 4 -6
cook time 1 Hr 5 Min
method Bake

Ingredients For chocolate almond souffle

  • 1/4 c
    butter
  • 1/3 c
    unsweetened cocoa
  • 1/4 c
    all purpose flour
  • 1 c
    milk
  • 3/4 tsp
    almond extract
  • 4
    egg yolks, room temperature
  • 1/2 c
    sugar
  • 3/4 c
    ground almonds (about 3 ounces whole)
  • 4
    egg whites, room temperature
  • 2 Tbsp
    sugar
  • almond whipped cream (below)

How To Make chocolate almond souffle

  • 1
    Grease bottom only of 1 quart souffle dish. Measure length of aluminum foil to fit around souffle dish; fold in thirds lengthwise. Lightly oil one side of collar; tape securely to outside of dish (oiled side in), allowing collar to extend 3 inches above rim. Set aside.
  • 2
    Melt butter in small saucepan over low heat. Remove from heat; stir in cocoa and flour, blending well. Gradually blend in milk. Cook over low heat, stirring constantly, until mixture is smooth and thick and just begins to boil. Remove from heat; stir in almond extract. Press plastic wrap directly onto surface; cool 20 minutes.
  • 3
    Beat egg yolks and 1/2 cup sugar in small mixer bowl until thick and lemon colored. Fold ground almonds and reserved cocoa mixture into egg mixture; set aside. Beat egg whites in large mixer bowl until foamy; gradually add 2 tablespoons sugar, beating until stiff peaks form. Fold cocoa mixture into egg whites just until blended.
  • 4
    Pour into prepared dish. Place dish in larger pan; place in oven on bottom rack. Pour hot water into pan to depth of 1 inch. Bake at 350 for 60-65 minutes or until cake tester inserted halfway between edge and center comes out clean. Carefully remove foil.
  • 5
    Prepare Almond Whipped Cream: Beat 1/2 cup heavy or whipping cream, 1 tablespoons powdered sugar, and 1/8 teaspoon almond extract or 1 teaspoon amaretto in small mixer bowl until stiff. Serve immediately with the cream.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT