Chocolate Soufflé
On New Year's Eve, my daughter requested something special for breakfast. As I was already doing 5 other things, sure!
This recipe for chocolate soufflé is relatively easy to prepare, if you get everything ready first. Nature's Farm egg whites whip up so wonderfully, this recipe makes 3 ramekin soufflés.
Chocolate Soufflé
1+ tbs melted butter, for brushing inside the ramekins and as an ingredient
2 tbs white sugar
2 ounces dark chocolate callets (chips, or broken pieces)
1 tbs flour
4 1/2 tbs milk
pinch salt
1 large egg yolk
2 large egg whites
pinch of cream of tartar
Preheat oven to 375ºF. Have a baking dish that fits 2-3 ramekins.
Brush the insides of the ramekins with melted butter, and then coat with white sugar, keeping the extra sugar poured off for the soufflés.
Place chocolate in a metal bowl over a water bath. Do not let the bowl touch the water or come to a boil. In a separate saucepan, use melted butter and whisk in flour. Cook and stir until thickened and incorporated, for about a minute. Transfer to the melted chocolate. Add salt. Add egg yolk and keep the bowl warm over the water bath.
Whip egg whites with a pinch of cream of tartar, until a soft peak, adding the sugar, 1/3 at a time.
Mix almost half of the egg whites with the chocolate mixture. Then gently fold in the remaining egg whites. Divide mixture into the ramekins. Place in the baking dish and bake for 12-15 minutes, until the soufflés have risen.
Serve, and enjoy immediately.
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