How To Make A Richly Flavored Souffle

Soufflés are a delicate and elegant dessert. While you may have been wary of baking a soufflé before – we’ve all a collapsed soufflé defeat an aspiring chef – you can impress your guests with this recipe. Blending all ingredients smoothly is key to making the perfect soufflé. Mix warmed Kahlua with instant coffee and allow it to dissolve while you are making the batter. You can add this to the combination of the roux and egg yolks, then add in the cocoa and sugar. Slowly add the fluffed egg whites with the cocoa batter. Do this by hand to gently combine the two. Spray the soufflé dishes with a nonstick spray and then coat them in sugar. When filling the dishes with batter, be careful to not spill any on the edge of the dishes. That will prevent the soufflé from rising properly. Don’t fill the dishes all the way so the soufflé has room to grow. When they are done baking, finish the dish with a sprinkling of powdered sugar and a few raspberries as a garnish. In this video, Chef Susie provides an online cooking lesson for making a richly flavored Kaluha and espresso soufflé. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Espresso and Kahlua Soufflé Recipe

1-1/2 Tbsp granulated sugar
3/4 cup milk
2 Tbsp unsalted butter
2 Tbsp A.P. Flour
2 large egg yolks at room temperature
4 large egg whites at room temperature
1 tsp. cream of tartar
1 tsp instant espresso and 1T. coffee liqueur
1/3 cup granulated sugar
3 Tbsp unsweetened dutch process cocoa powder

1. Coat generously 4, 8 oz. ramekins with a baking or cooking spray. Sprinkle granulated sugar to thoroughly coat the inside. Be sure to rotate the dish to evenly distribute the sugar. Pour out any excess. Lower the oven rack to the lower third of the oven. Pre-heat oven to 375oF
2. Put ramekins on a cookie sheet tray
3. For Espresso Kahlua, Add 1 tsp. of instant espresso powder in a bowl and add 1 T of Kahlua microwave. 20 seconds to to dissolve. Reserve
4. Heat milk until it steams and get hot in saucepan
5. Melt butter and oil in another small saucepan. Whisk in flour and cook stirring for a minute or so
6. Slowly whisk in the hot milk and cook over medium-low heat stirring until the mixture looks like a thick pancake batter, this may take 2-3 minutes
7. Place ingredients in a clean new bowl allowing cool slightly
8. Then whisk in the egg yolks, one at a time, until incorporated
9. At this point add the espresso and Kahlua mixture
10. Then fold in the 1/3 cup of sugar and cocoa powder throughout

For The Egg Whites
11. Ensure that the bowl you are whipping the egg whites in is perfectly free of oil
12. Beat egg whites with electric mixer on medium speed until foamy. Add the cream of tartar, gradually increase speed until high and beat until shiny and stiff, but not dry. DO not overbeat. Should be the same texture as foamy milk as for a cappuccino
13. Using a rubber spatula, stir a third of the whites in the egg-yolk mixture. Gently fold in the remaining egg whites just until evenly distributed
14. Allow a few streaks of white to remain this will help with the lift
15. Then spoon the mixture into the ramekins ,ensuring no drops have fallen on the top of the ramekins
16. Bake until risen and firm to the touch
17. Total baking time should be 27-28 minutes
18. Serve right away!

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