Chocolate Souffle

Oh chocolate how I love you.  I haven't made a sweet treat in quite a while.  I was trying to avoid them as Florida vacation time is here. 

I would like to tell you that I honestly haven't been eating too many sweets but that would be a lie.  

We have chocolate in the candy drawer. I have a husband who insists on getting frozen yogurt after dinner. And there is no way not to get a cookie when in a Great Harvest Bread Co. store. Ops!

Thus, I gave up and made chocolate souffle.  This was my first try and it really wasn't as hard as you would think given that the only time I really see souffle is at fancy restaurant menus.

Although this tasted marvelously, I don't think it was truly Soufflé.  More like lighter chocolate cake.  This was my first go around and I believe I folded the chocolate and egg whites a bit too much.  A mistake like this isn't so bad though. I guess I will just have to try again.
 

Chocolate Soufflé

by Emily Morris, Real Simple

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake dessert chocolate

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Ingredients (serves 2)

• 3 tablespoons butter
• 2 tablespoons unsweetened cocoa
• 3 ounces semisweet or bittersweet chocolate
• 1/2 teaspoon vanilla extract
• 2 egg yolks
• 2 egg whites
• 2 tablespoons sugar
• pinch salt
• pinch cream of tartar

Instructions

Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.

In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.)

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