By Traeger Kitchen
Erupting with flavor, our Baked Chocolate Soufflé begins with a lava cake and ends with a topping of smoke-infused whipped cream.
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|1 Pint||Cream, whipping|
|220 g||semisweet chocolate|
|1 1/4 Cup||powdered sugar|
|1 Tablespoon||bourbon vanilla extract|
|As Needed||cocoa powder|
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
For the Smoked Whipped Cream: Add cream to a shallow, aluminum baking pan. Place the pan on the grill and smoke for 30 minutes.
180 ˚F / 82 ˚C
1 Pint Cream, whipping
Pour the smoked cream into a large mixing bowl and refrigerate for later use.
Increase the grill temperature to 375°F and preheat with the lid closed.
Brush 4 small soufflé cups with 1 tablespoon melted butter.
1 Tablespoon butter
Melt the chocolate and remaining butter in a heatproof bowl over simmering water and stir until smooth.
220 g semisweet chocolate
1/2 Cup butter
Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
1 Cup powdered sugar
2 Large eggs
2 egg yolk
6 Tablespoon flour
Pour batter into the prepared soufflé cups. Place cups on the grill and bake for 13-14 minutes, or until the sides have set.
375 ˚F / 191 ˚C
For the Whipped Cream: Remove the chilled smoked cream from the refrigerator, add the bourbon vanilla and whip until airy.
1 Tablespoon bourbon vanilla extract
Add confectioners’ sugar and continue whipping until whipped cream forms stiff peaks.
1/4 Cup powdered sugar
Dust soufflés with confectioners’ sugar and cocoa and top with a dollop of smoked whipped cream. Enjoy!
As Needed powdered sugar
As Needed cocoa powder
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