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
Ingredients:
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
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
Directions:
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!