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Soufflé au chocolat

 
One serving costs about $1.06

$1.06 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish
spoonacular Score:18%

Spoonacular Score: 18%

 

Soufflé au chocolat might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 356 calories, 5g of protein, and 27g of fat per serving. For $1.05 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, heavy cream, egg yolks, and a few other things to make it today. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so spectacular. Try Pots De Chocolat, Les Truffles au Chocolat, and Pain Au Chocolat for similar recipes.

Ingredients

Servings:
1.94 cups
1.94 cups chocolate
chocolate
6 large
6 large egg whites
egg whites
2 large
2 large egg yolks
egg yolks
1 cup
1 cup heavy cream
heavy cream
1 pinch
1 pinch salt
salt
2 Tbsps
2 Tbsps sugar
sugar
1.94 cups chocolate
1.94 cups
chocolate
6 large egg whites
6 large
egg whites
2 large egg yolks
2 large
egg yolks
1 cup heavy cream
1 cup
heavy cream
1 pinch salt
1 pinch
salt
2 Tbsps sugar
2 Tbsps
sugar

Equipment

hand mixer
hand mixer
baking sheet
baking sheet
sauce pan
sauce pan
spatula
spatula
bowl
bowl
oven
oven
hand mixer
hand mixer
baking sheet
baking sheet
sauce pan
sauce pan
spatula
spatula
bowl
bowl
oven
oven


Instructions

  1. 1.Butter eight 3/4-cup souffl dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.
  2. 2.Arrange prepared souffl dishes on large baking sheet.Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared souffl dishes, filling dishes completeley.
  3. 3.Position rack in center of oven and preheat to 204C. Bake souffls on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.06
Ingredient
340 grams chocolate
6 larges egg whites
2 larges egg yolks
1 cup heavy cream
2 tablespoons sugar
Price
$5.46
$1.20
$0.45
$1.29
$0.03
$8.44

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Disclaimer

Nutritional Information

Quickview
356 Calories
5g Protein
26g Total Fat
29g Carbs
2% Health Score
Limit These
Calories
356
18%

Fat
26g
41%

  Saturated Fat
15g
99%

Carbohydrates
29g
10%

  Sugar
25g
28%

Cholesterol
86mg
29%

Sodium
66mg
3%

Caffeine
28mg
9%

Get Enough Of These
Protein
5g
11%

Vitamin B2
0.27mg
16%

Magnesium
53mg
13%

Copper
0.25mg
13%

Selenium
8µg
12%

Manganese
0.22mg
11%

Phosphorus
101mg
10%

Vitamin A
498IU
10%

Fiber
2g
9%

Iron
1mg
7%

Potassium
190mg
5%

Zinc
0.81mg
5%

Calcium
36mg
4%

Vitamin E
0.54mg
4%

Vitamin K
3µg
3%

Vitamin D
0.44µg
3%

Vitamin B5
0.28mg
3%

Vitamin B12
0.16µg
3%

Folate
9µg
2%

Vitamin B6
0.04mg
2%

Vitamin B3
0.32mg
2%

Vitamin B1
0.02mg
2%

covered percent of daily need

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