![\"chef](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2014\/05\/DSC053661-580x386.jpg\")
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classic chocolate souffl\u00e9 makes\u00a0 6 souffl\u00e9s\u00a0<\/i><\/span><\/p>\n equipment:<\/span> kitchen scale<\/span> <\/p>\n ingredients<\/span>:<\/span><\/p>\n granulated sugar, as needed for ramekins<\/span> 8 oz (227 g) bittersweet chocolate, finely chopped instructions:<\/span><\/p>\n Flavor<\/span><\/p>\n Foundation<\/span><\/p>\n Base<\/span><\/p>\n Leavening<\/span><\/p>\n classic chocolate souffl\u00e9 Measuring your ingredients by weight (rather than volume) is the most accurate way to bake and produces the best results. makes\u00a0 6 souffl\u00e9s\u00a0 equipment: kitchen scale 6 ramekins, 3\u201d diameter 2 saucepans double boiler or bain marie 2 nonreactive bowls measuring cup wire whisk spatula large spoon rimmed baking sheet mixer with […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342,18,1],"tags":[],"class_list":["post-14207","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/14207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=14207"}],"version-history":[{"count":13,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/14207\/revisions"}],"predecessor-version":[{"id":15198,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/14207\/revisions\/15198"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=14207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=14207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=14207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Measuring your ingredients by weight (rather than volume) is the most accurate way to bake and produces the best results.<\/i><\/span><\/p>\n
\n<\/i><\/p>\n
\n6 ramekins, 3\u201d diameter<\/span>
\n2 saucepans<\/span>
\ndouble boiler or bain marie<\/span>
\n2 nonreactive bowls<\/span>
\nmeasuring cup<\/span>
\nwire whisk<\/span>
\nspatula<\/span>
\nlarge spoon<\/span>
\nrimmed baking sheet <\/span>
\nmixer with whisk attachment (or large bowl with balloon whisk)<\/span><\/p>\n
\nunsalted butter, as needed for ramekins<\/span><\/p>\n
\n<\/span>1 tablespoon (1\/2 oz) unsalted butter<\/span>
\n1 tablespoon + 1 teaspoon (1\/2 oz 13 g) all-purpose flour<\/span>
\n4 eggs, divided<\/span>
\n1\/3 cup + 1 tablespoon (3 oz\/ 85 g) granulated sugar, divided <\/span>
\n1 cup (8 oz\/240 ml) whole milk
\n<\/span>\u00bc teaspoon freshly grated f\u00e8ves de tonka*
\n<\/span>\u00bc teaspoon cornstarch
\n<\/span>pinch of salt
\n<\/span>2 egg whites<\/span><\/p>\n
\n<\/span>* In the U.S, you probably will not be able to find Tonka beans in stores; however, you can substitute vanilla which is equally delicious. Scrape the vanilla beans from a 2\u201d piece of a fresh vanilla pod and add the beans to the milk. Proceed with the recipe as otherwise indicated.<\/i><\/span><\/p>\n![\"chef](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2014\/05\/photo-41-375x500.jpg\")
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