There’s nothing like chocolate to end a meal and nothing (well almost nothing – a little romp in the sack can go a long way here) more magnificent than to pull a soufflé out of the oven and present it at the table. And then my French friend, Alain, speaks about the crisp, and then the hiss – the sound that’s made when spooning out the first serving. It’s beautiful, exciting and delicious! Just like I hope your Valentine’s Day turns out to be! Make this chocolate soufflé for dessert, with LOVE and it will be the perfect way to end a Valentine’s Day dinner.
This recipe is from Mark Bittman, originally printed in the NY Times, and it is super easy and the very best part is that you can make this in the morning, keep it refrigerated and bake it while you’re eating your main course and it will be ready in about 25 minutes! Now the soufflé won’t rise quite as much this way, but who cares? The trade off of not having to jump up and make the whole thing after dinner is well worth it. And it’s even gluten-free as there’s not a speck of flour in it.
Now Mark says this recipe serves two, but I say it really serves four. You can’t make it smaller as you can’t have one and a half eggs, right? So make this for the two of you but know that you can also use this recipe to serve four. I don’t have a picture of the serving, but I want to tell you that I garnished it with a whole strawberry to add a little color. It was beautiful. Raspberries are also nice.
CHOCOLATE SOUFFLE – serves 2 – 4 – Recipe by Mark Bittman
About 1 Tbs. butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 oz. good quality bittersweet chocolate, melted
Pinch of salt
1/4 tsp. cream of tartar.
Preheat oven to 350 degrees. Butter one 4-cup soufflé or other deep baking dish. Sprinkle with sugar, invert it and tap to remove excess sugar.
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Wash beaters well, or use a different set, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar, until they are very stiff and glossy.
Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; (egg yolk mixture will have become very stiff so this step is very important) then carefully fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish. At this point you can cover with plastic wrap and refrigerate until you are ready to bake.
Bake until center is nearly set, 25 to 35 minutes. Serve immediately.