Chocolate Soufflé

Chocolate Soufflé

by Anna
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Let’s celebrate National Chocolate Soufflé Day!  I know I am celebrating because I made my first one and it was a success.  I was a little concerned, but I read up on tips for what could cause problems with soufflés, and I was prepared to do battle.

You have heard all about them falling and what a catastrophe that was right before your dinner guests arrived, right?  I remember watching sitcoms when I was younger, like Bewitched, where that would happen. Of course, all Samantha had to do was wiggle her nose and she would produce the perfect puffed up dish.  But we can’t all be her, can we? And since we can’t, I would suggest using this particular recipe.

I kind of tweaked this one with some ideas from another recipe during my soufflé research, and I am so glad it worked out.  Kind of gutsy for a beginner, don’t you think?  Yes, sometimes I do take risks when I cook, but usually the results are pretty good.

This particular recipe is for a larger dish that serves 6, and I opted for it instead of using the cute single-serve ramekins.  For one thing, I dropped one of the red ones that I purchased at Walmart last week. I was in a rush to make the chocolate soufflé and get a good picture during the good lighting period of the day in my kitchen.  Well, you know what happens when you rush–dishes crash to the floor, grandchildren need assistance, the kitchen counters are covered in stuff but you don’t have time to clean up so you take shortcuts.  You know the drill.

Next time, I will use the cute ramekins and I will have replaced the broken red one.  That will be fun and I will do it when I have more time.

Hope you enjoy this beautiful chocolate fix and let me know how yours turns out, okay?

You might want to serve this salad as your main dish so that you have room for this dessert.

 

Adapted from Martha Stewart and Lily Ernst.

Chocolate Soufflé

Here is a delicious, decadent, chocolate dessert that is a definite crowd pleaser.
By:
Ingredients
  • Butter, at room temperature (about 3 tablespoons should do it)
  • 1/4 cup sugar, plus more for baking dish
  • 1 cup semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 3 large egg yolks, plus 4 large egg whites
  • 1/4 teaspoon cream of tartar
Directions
Step 1
Preheat oven to 350° F. Lightly butter a 1 1/2 quart, tall-sided baking dish with 1 tablespoon of the butter. Coat with sugar, tapping out the extra. Set the dish on a cookie sheet with a rim.
Step 2
In a large, heat-proof bowl set over a pot of simmering water (or use a double boiler, but I like the bowl and pot method. I have seen the Pioneer Woman do that and it works like a charm), combine chocolate, vanilla, pinch of salt, 2 tablespoons melted butter, and 1/4 cup of water. Stir until chocolate is melted and smooth–about 10 minutes. Remove from heat and let cool to room temperature, roughly 20 minutes.
Step 3
Stir egg yolks into cooled chocolate mixture until well combined. (Be sure it has cooled because you don’t want to scramble your yolks. Gross.) Set this soufflé base aside
Step 4
In a large bowl, use an electric mixer to beat egg whites and cream of tartar on medium-high until soft peaks form–about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes–DO NOT OVERBEAT.
Step 5
Fold half of your egg whites into the chocolate base using a rubber spatula. Gently cut down through the center and lift up some base from the bottom of the bowl, turning the bowl as you continue to fold. Repeat with the other half of the egg whites until just combined.
Step 6
Transfer mixture to your baking dish, keeping the rim of your dish clean
Step 7
smooth top of mixture. Bake soufflé until puffed and set 30-35 minutes. Do not open oven during the first 25 minutes.
Step 8
Dust the finished soufflé with powdered sugar, if desired, and serve right away because it will begin to lose it’s “puff” and collapse as it cools. But it still tastes amazing.

 

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