February 17, 2008

Soufflé Me, Baby

A chocolaty dessert doesn't leave you feeling entirely gluttonous at the end of dinner?

Chocolate Soufflé

From Epicurious

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites

• Preheat oven to 375°F
• Generously butter soufflé dish and sprinkle with sugar
• Melt chocolate in a metal bowl set over a saucepan of simmering water
• Stir occasionally until smooth
• Remove bowl from heat and stir in yolks (mixture will stiffen)

• Beat whites with a pinch of salt in a large bowl until soft peaks form
• Add sugar, a little at a time, continuing to beat at medium speed
• Beat at high speed until whites just hold stiff peaks
• Stir about 1 cup whites into chocolate mixture to lighten
• Add mixture to remaining whites, folding gently but thoroughly

• Spoon into soufflé dishes (fill to the top, unlike the 2nd picture!)
• Run the end of your thumb around inside edge of soufflé dish
• Bake until puffed and crusted on top but still jiggly in center
• 24 to 26 minutes
• Serve immediately

Makes 3-4 servings.

Oh, and we topped it with some homemade whipped cream with fresh strawberries whipped in. Clutch.


divertee said...

i want one of those!

miss maggie said...

nom nom nom! let's make these an every weekend tradition!!