Have you ever felt intimidated by something that in your view, is too big to even think about accomplishing? Well, that is how I felt about soufflé recipes or at least, how I used to feel. You know when you are eating in a restaurant and you see this big, fluffy, almost too perfect specimen of a dessert and you think: “Wow, I bet that’s hard to make.” That’s exactly how most home cooks feel about the soufflé. Some culinary schools even have a semester class devoted to learning how to make the perfect souffle. I’m not the kind to back down from a challenge, so I set about dispelling the mystery that surrounds the soufflé. I’ve watched many a YouTube video as well as channeling my inner Martha Stewart and came up with what I call the unintimidating Chocolate Soufflé recipe.
I needed a soufflé dish in order to make the dessert which by the way, I found at GoodWill for only $1.99. And then, I was off to meet my opponents: Eggs, Chocolate and Sugar. “You mean this is it?” I said to myself, “Only three ingredients and I have been denying myself this lovely little treat all of these years?” So with my confidence at an all time high, I slayed these little warriors and in 30 minutes flat, I was in chocolate paradise. Here’s how I did it:
Preheat oven to 350 degrees
6 ounces Semi-Sweet Baking Chocolate , finely chopped ( I used Ghirardelli)
4 egg yolks
7 egg whites
1/4 c sugar + some to coat soufflé pan
Unsalted butter at room temperature to coat souffle pan
Butter the soufflé pan and dust with 1 tsp sugar.
In separate mixing bowl, beat egg whites on medium speed while gradually adding remaining sugar until eggs whites form stiff peaks.
Pour into the souffle dish and bake for 30 minutes. Make sure rim of soufflé dish is clean. Serve immediately as the eggs will gradually deflate once removed from the oven. Dust with confectioner sugar and serve with fresh whipped cream.
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