Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of chocolate with 2 to 3 tablespoons of water, rum, or brandy. Every time I tried to add the liquid, the chocolate seized, so I make the recipe without it. It is delicious - seriously delicious. I serve it in individual souffle dishes and pour a little bit of homemade chocolate sauce inside and top it with a dollop of lightly whipped cream. I can't remember if I added the liquid after the chocolate melted, which caused the seizing or if I tried to melt it all together. I just know that after wrecking a lot of good chocolate I gave up and started making it without the liquid. Any suggestions?
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Sale! Smart Cookware & Sharp Knives
The Illustrated Biographies of 16 1/2 Desserts
Marble: Stone Cold Stunners
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.