My baking buddy and I made a delicious chocolate souffle this past Saturday. And for the very first time too!!
Neither one of us had ever eaten one, much less made one.
When you hear of people baking souffles, it always seems scary, doesn’t it? … You listen in awe, but then you hear this little voice in your head saying, “oh this is scary, souffles are so difficult to make!” But then you think, “If can bake a souffle, then I can bake anything!” (cue the Rocky theme song…)
It really wasn’t that bad. Actually, it wasn’t bad at all. We did learn a lesson about chocolate and butter and how cold butter makes melted chocolate get all lumpy and bumpy. But other than that, we prepped, mixed, then sent the little ramekins full of the souffle mixture to the oven to do their thing as we sat back with a glass of prosecco, watching them rise.
PS.. Grab a bottle of wine and a good friend to make it extra fun!
This recipe is from Baking Mischief, sans the creme anglaise. I must say, it’s perfectly darn wonderful without it.
To prep the ramekins, you’ll need:
- 1 Tb butter (room temperature)
- 1 Tb (12g) granulated sugar
– Give the ramekins a good rub with butter. All around the sides and bottom, give it a good coat. Then coat them with the sugar, being mindful to sprinkle the sides as well. Discard any loose sugar. Then place them in the fridge to cool until needed.
To make the souffles, you’ll need:
- 1 cup (6 oz) chopped semisweet chocolate bits (high-quality chips work well too)
- 1 Tb, (1/2 oz) unsalted butter, diced
- 3 large eggs, separated, room temperature
- 1/8 tsp cream of tartar
1 Preheat your oven to 400F.
2 Put the chocolate in a double boiler and melt over simmering heat. (If you don’t have a double boiler, like me, you can place a glass bowl over a pot with about 1 inch of water. Just be mindful the bowl does not touch the water, as this could cause your chocolate to overheat.)
3 Stir in the diced butter (This is where your chocolate may get lumpy and bumpy. Don’t worry. It’ll smooth out when you add the egg yolks.) Remove from heat.
4 Place 3 egg white in a mixer with the cream of tartar and beat until you get stiff peaks. (I like to use a stand mixer, so I can do other things while it’s mixing. However, if you don’t have a stand mixer, it’s ok. You can do this with a hand held mixer, as well.) The peaks should stand straight up when you take the beater out. If you’re really brave… you can turn the bowl upside-down over your head and see if any falls out! Haha… if it all stays in the bowl, you’re good!
5 Place the beaten egg whites in the refrigerator to chill.
6 Returning to the chocolate mixture (we wanted it to cool a bit, so we don’t scramble our eggs when we add them): add 2 egg yolks and stir until smooth.
7 Remove egg whites from the refrigerator and use a silicon spatula to fold in 1/4 of the stiffened egg whites into the chocolate mixture. Continue to fold in the rest gently until completely incorporated, but be very mindful not to overmix and knock all of the air out of the egg whites.
8 Remove the ramekins from the refrigerator and divide the mixture eventually between the two, filling to the top. If needed, gently level-off with a clean knife.
9 Place the ramekins on the bottom rack in your oven for about 11 to 13 minutes, or until nicely elevated.
**Do not open your oven before the timer goes off. Be patient. Wait for them to rise:)
10 Serve immediately.
PS… You can make these ahead and chill them for up to 24 hours before baking, if needed. Cover them tightly with clingfilm before chilling. When ready to bake, remove clingfilm and bake on the bottom rack of your oven at 400F for 13 to 15 minutes.
Happy baking!! xo