Here I am with my final recipe from my first official three course dinner meal last week. The night ended with a dessert that I have made before and is always a hit, Chocolate Souffle. It has the rich creamy and decadent taste of the chocolate and also light and airy at the same time with the egg whites (the secret ingredient in the recipe). It is a cross between a cake and a brownie. This recipe makes six chocolate souffles. This a great ending to any meal, so enjoy!
Light and Decadent Chocolate Souffle (courtesy of Food Network)
- 7 ounces of bittersweet or semisweet chocolate finally chopped
- 4 tbsp of unsalted butter, plus more to prepare molds
- 1 & 1/2 tsp of vanilla extract
- 3 large eggs yolks
- 3 tbsp of warm water
- 1/2 cup of sugar plus 2 tbsp
- 8 large egg whites, at room temperature
- 1/2 tsp fresh lemon juice
- icing sugar for garnish
1. Brush 6 ramekins with soft butter and then coat them with sugar. But the ramekins in the freezer while the rest of the dessert is prepared.
2. Set the oven rack to the lower third part of the oven and preheat to 400 F.
3. Put the chocolate and the butter in a medium heatproof bowl. Bring a saucepan which a inch or so of water to a gentle simmer and place the bowl over the saucepan, making sure it is not touching the water (this prevents the chocolate from melting too fast and seizing up, possibly burning). Stir the chocolate and butter until melted and smooth. Remove chocolate from heat, mix in vanilla extract and set aside.
4. Combine the egg yolks and water in mixer or large bowl and beat until frothy. Gradually add 2 tbsp of sugar and continue beating until ribbons form. Very lightly fold the yolks into the chocolate mixture.
5. Remove prepared ramekins from the freezer. Put the egg whites into a mixer or a large non-reactive bowl (I just use the bowl I mixed the yolks in, but make sure that bowl rinsed out and cleaned well). Add lemon juice. Beat with the mixer on medium until frothy.
6. Gradually add remaining 1/2 cup of sugar and increase mixing speed to high until stiff but not dry peaks form.
7. Working quickly, fold about 1/3 of the whites into the chocolate to lighten. Fold in the remaining whites until blended.
8. Gently ladle in the souffle mix into the ramekins and place on a baking sheet. Level off the surface with a straight edge. Bake until the souffle rises 1 1/2 inches from the ramekins which takes about 18-20 minutes. Remove from oven, dust with icing sugar and serve immediately (because the souffle will collapse if left to sit for more than 5-10 minutes).