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Saturday, May 5, 2012

How a Chocolate Soufflé Can Make Your Day!

Every once in a while, such as today, I crave something decadent and chocolaty. The first thing that comes to my mind is a light puffy chocolate soufflé. Now don't be scared just because you hear the word soufflé. Although it sounds like something fancy and difficult to make, it's actually pretty simple to prepare. Here's a quick and easy recipe that is sure to please with ease.
Chocolate Soufflé
Servings: 6

7 ounces finely chopped bittersweet or semi-sweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 ½ teaspoon vanilla extract
3 large egg yolks
3 tablespoons warm prepared coffee
½ cup granulated sugar, plus 2 tablespoons
8 large egg whites, room temperature
½ teaspoon lemon juice
Confectioners' sugar
Raspberries or strawberries for garnish
1.    To prepare the ramekins, brush six (6 ounce) ramekins with soft butter coating them with granulated sugar afterwards. Place all the ramekins in the freezer to set (about 4-8 hours).

2.    Set an oven rack in the lower third of the oven and preheat it to 400°F.

3.    Place the saucepan filled with an inch of water on top of your stove bringing the water to a slow simmer. Put the chocolate and butter in a medium heatproof bowl placing it on top of the saucepan stir the chocolate occasionally until melted and smooth. Then remove the chocolate/butter mixture from the heat and stir in the vanilla extract. Allow the mixture to cool.

4.    In a stand mixer combine the egg yolks and coffee beating them until frothy. Gradually add 2 tablespoons of sugar while beating this mixture until ribbons form. This should take about 5 minutes. Lightly fold the egg yolks into the chocolate mixture. Make sure to rinse the bowl well to beat the egg white next.

5.    Put the egg whites in the clean stand mixer bowl and add in the lemon juice. Beat this mixture until frothy. Then gradually add the remaining 1/2 cup of sugar beating this mixture on high. Make sure to beat the egg whites until stiff peaks form.

6.    Quickly fold in one third of the egg whites into the chocolate to lighten it up. Then fold in the remaining egg white until everything is blended.

7.    Remove the ramekins from the freezer and gently ladle the soufflé mixture into the ramekins making sure level off the surface with a straight edge, scraping any excess extra back into the bowl. Then place the ramekins on a baking sheet. Bake for about 18-20 minutes or until soufflés rise 1 1/2 inches from the ramekins. Remove the ramekins from the oven, dusts with confectioners' sugar, and garnish with raspberries or strawberries. Serve immediately and enjoy!