Dark Chocolate Skillet Soufflé...Dark Chocolate Skillet Soufflé with Tonka Bean Cream

Dark Chocolate Skillet Soufflé with Tonka Bean Cream is a hor d'oeuvre that serves 6. For $2.11 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 557 calories, 9g of protein, and 42g of fat per serving. 81 person found this recipe to be yummy and satisfying. It is brought to you by The Endless Meal. Head to the store and pick up vanilla, egg yolks, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is solid. Almond Dark Chocolate Pancakes with Dark chocolate sauce, Chocolate Souffle, and Caramel Ginger Soufflé With Wolfberry White Chocolate Sauce are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Bring the milk to almost a boil in a medium sized pot over medium high heat.

2. 02

   Place the chocolate in a large bowl. When the milk comes to almost a boil pour it over the chocolate.

3. 03

   Let the chocolate sit for a few minutes to melt then whisk to combine.

4. 04

   Put the egg whites in a large metal bowl and beat using an electric beater for 2-3 minutes, or until they are very frothy. Slowly add the sugar and continue beating until the egg whites hold firm glossy peaks, about 7 minutes.

5. 05

   Whisk the egg yolks to combine and then add them to the chocolate. (The chocolate should be cool enough by now not to curdle the eggs but if it feels very hot then temper the egg yolks by adding a little of the chocolate to the bowl before you add them to the chocolate.)

6. 06

   Whisk the corn starch, vanilla and sea salt into the chocolate.

7. 07

   Whisk a ½ cup of the egg white into the chocolate. Scape the remaining egg whites into the chocolate and gently fold them in. (Do not whisk in the remaining egg whites; you want them to stay airy.)Preheat the oven to 40

8. 08

   Butter a 9 inch skillet and sprinkle the sugar over the butter. Fill the skillet with the batter to ½ inch from the top.