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Hawaiian Chocolate Souffle

Featured in the Honolulu Star-Advertiser on February 13, 2013.
Recipe compliments of Lonohana Hawaiian Estate Chocolate, www.lonohana.com

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Ingredients:

Hawaiian Chocolate Souffle

  • Butter and sugar to coat baking pan
  • 1 cup milk
  • 1 ounce locally-grown dark chocolate (about 70%), chopped
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/3 cup sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Directions:

  1. Preheat oven to 325°F.
  2. Generously grease a 7-inch baking pan with butter; sprinkle sugar evenly over butter to coat pan.
  3. In a saucepan, melt the chocolate into the milk, stirring frequently and making sure the milk does not boil.
  4. In a separate saucepan, melt butter, then stir in flour until well blended.
  5. Combine chocolate mixture with flour mixture; whisk until smooth; add and dissolve sugar.
  6. In a separate bowl, beat egg yolks until light in color.
  7. Beat part of the sauce into the yolks, then add sauce/egg yolk mixture back into the saucepan; stir lightly so that the yolks thicken slightly.
  8. Remove from heat and cool well; stir in vanilla.
  9. In another bowl, whip egg whites and salt until they form stiff peaks.
  10. Fold them lightly into chocolate mixture.
  11. Place into baking dish.
  12. Set baking dish in a water bath; bake 30 minutes or until firm.
  13. Serve immediately with whipped cream or specialty sauces like chocolate, lilikoi, or strawberry.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
250 calories, 14 g fat, 8 g saturated fat, 30 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 1 g fiber, 28 g sugar, 3 g protein

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