Saturday, February 6, 2010

Chocolate Souffle

This decedent desert is light and airy and tastes like a mix of chocolate brownies and pudding. All good stuff, but the best thing about a chocolate souffle is that it's a lot easier to make than it sounds. I'm new to making souffle's, but ever since Julia Child showed me how easy it was to make I've made a couple. Yeah, I admit it. I watch 35 year old cooking shows on the Internet. You can too, click here.

Making a souffle is a production. It's a lot of steps, but its fast and easy. It took the bf and I less then 20 minutes to mix and get our chocolate souffle in the oven. First, you make a roue on the stove (equal parts butter and flour).The second step is to make a white sauce by whisking some hot milk into the roue. The white sauce gets set aside while you work on the eggs. A souffle is basically all eggs. This important ingredient gives the souffle it's famous shape and height. Separate the eggs. Stiffly beat the whites and set aside. Mix the yolks into the white sauce on the stove with your flavorings. I used a little sugar, vanilla, melted chocolate, and some Kahlua. If you were making a cheese souffle this is where you'd add the cheese. Finally, you mix it all together. Fold the egg whites into the mixture and pour into a buttered and sugared souffle dish or individual ramekins. I've done both, the pictures here are from the one medium souffle.

Souffles are finicky creatures. I'm sure you've heard horror stories of souffles falling or not rising. Luckily mine have always rose. Unfortunately they have also fallen, but that's not my fault. It turns out that all souffles fall. You basically have 10 minutes or less until all the air escapes. A souffle rises because all those whipped egg whites are basically pockets of air. As the souffle heats, the air in the pockets expand and cause the souffle to rise. The stiff sides of the baking dish help the souffle rise up and not out and this is why you should never bake a souffle in a rounded dish. Anyways, once the souffle is out of the oven, the air inside those pockets start to cool and with that your souffle starts to deflate. When this happens I get a little sad. I know its gonna happen, but you invest all this energy into wondering how much the souffle will rise and then there's just a few minutes to marvel at the beautiful creation before the air fizzles out.

My recipe is below. It is halfed from an original recipe with a few personal changes to make two chocolate souffles in individual ramekins or one medium size souffle. Enjoy, but I'm warning you its rich. I get full after eating half a serving, but I always have to push on or the bf tries to eat mine. Luckily, for both of us there's no way a souffle can be that bad for you. Again its mostly eggs (healthy protein) and you'd be surprised to learn what a small amount of sugar and chocolate goes in. Bake 25 to 30 minutes at 400 degrees.

1 tablespoon butter
1 tablespoon flour
1/4 cup milk
1/8 cup sugar
3 egg whites
2.5 egg yolks
4 ounces semi sweet chocolate
1/2 tsp vanilla
2 tablespoons Kahlua
Powder sugar for garnish

1 comment:

  1. Alison: Can I invite you to an local food event? Email me at guardjk(at)gmail(dot)com