The ultimate Hallmark Holiday is nearly upon us. Why not whip up a little happiness courtesy of The Minimalist’s Chocolate Souffle? The souffle doesn’t care if you are alone on Valentine’s Day and savoring its chocolaty goodness all by yourself or if you’re sharing it with someone special. C’mon, desserts don’t discriminate. Remember the black and white cookie from Seinfeld? “Look to the cookie”.
Me, I like to look AT the cookies, and souffles, and tarts, and all sorts of treats. And I especially like to gobble them down. But if you happen to be around when I make this, I will most likely share some with you. You might have to shoot me with one of Cupid’s arrows to get my hands off the spoon though…just so you know what you’re getting yourself into.
Oh, and if chocolate doesn’t happen to be your thing (as if), Mr. Bittman has kindly shared a non chocolate, Simple Souffle.
Mark Bittman – The New York Times
About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each 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, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.