Chocolate Soufflé
Description
Don't let the word soufflé scare you into not making this wonderful, incredible dessert. It will definitely impress you family or guests and it's very easy and forgiving to prepare.
Ingredients
1/3 c. sugar, plus additional for sprinkling
5 oz. bittersweet chocolate (NOT unsweetened), chopped
3 large egg yolks, at room temperature
6 large egg whites
lightly sweetened whipped cream, for garnish if desired
Directions
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Preheat oven to 375 degrees. Generously butter a 5 1/2 to 6 c. glass or ceramic soufflé dish; sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat; stir in yolks, mixture will stiffen.
Beat egg whites with a pinch of salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add the sugar, a little at a time, continuing to beat at medium speed; beat at high speed until egg whites just hold stiff peaks. Stir about 1 c. whites into chocolate mixture to lighten; add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish; run the end of your thumb around inside edge of soufflé dish, helping soufflé rise evenly.
Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 - 26 minutes.
Serve immediately with lightly sweetened whipped cream, if desired.
2-4 servings.
To Make in Advance: The soufflé can be assembled up to 30 minutes before baking. Keep at room temperature, covered with an inverted large bowl, not letting the bowl touch soufflé.