Easy Peasy Chocolate Souffle

I love chocolate! When I think of dessert, 9 out of 10 times, its chocolate related. For some reason, I had in my mind that Chocolate Souffle was difficult to make. I had visions of a souffle that never rose, or that collapsed as soon as I took it out of the oven. I decided to tackle the making of a chocolate souffle. To my pleasant surprise, it was easy peasy! It literally took no more than 30 minutes to make, including prep time.

Another nice thing about Chocolate Souffle is that there is no cream or flour in the ingredients. It’s basically just chocolate, eggs & sugar. In my book, that’s healthy! So go ahead and give it a try. You might just surprise yourself.

Preheat oven to 375 degrees F.

Butter ramekins and sprinkle with sugar. You should be able to fill 4 – 6 ramekins, depending on size.

You will need 5 ounces of 60 to 70 percent bittersweet chocolate. This is where a digital scale comes in handy.

Melt chocolate in a mixing bowl over low simmering water. If your chocolate pieces are too big, make sure to chop it up first.

Stir the chocolate constantly, till fully melted. Make sure NOT to cook the chocolate, or you risk ruining the whole batch.

Add 3 egg yolks. Make sure that your egg yolks are at room temperature. I suggest taking your eggs out of the fridge, 30 – 40 minutes prior to using them.

Stir in egg yolks, until fully incorporated in the chocolate.

In a mixing bowl, add a pinch of salt to 6 egg whites.

Beat egg whites on medium high speed, until your egg whites reach a soft peak.

Crank up the speed to high and slowly add 1/3 cup sugar, until you have nice stiff peaks.

Carefully stir in 1/3 of the beaten egg whites to the chocolate mixture.

Now gently fold the remaining egg whites.

The souffle mixture should be even in color, with no white streaks.

Using a ladle or a spoon, fill in the ramekins with your lovely souffle mixture. Place on a baking sheet, and bake for about 15 minutes, give or take 3 minutes, depending on your oven and ramekin size.

Voila! Ready to serve and enjoy!

Ingredients:

5 ounces good quality bittersweet chocolate (60 – 70 percent)

1/3 cup sugar

3 large egg yolks @ room temperature

6 large egg whites @ room temperature

a pinch of salt

Cooking method:

Preheat oven to 375 degrees F. Butter ramekins and sprinkle with sugar. You should be able to fill 4 – 6 ramekins, depending on size. Set aside. Place 5 ounces of bittersweet chocolate in a metal mixing bowl, over low simmering water.

Stir the chocolate constantly, till fully melted. Make sure NOT to cook the chocolate, or you risk ruining the whole batch.

Add 3 egg yolks to the melted chocolate. Make sure that your egg yolks are at room temperature. (To bring your eggs to room temperature, take your eggs out of the fridge, 30 – 40 minutes prior to using them.)

Stir in egg yolks, until fully incorporated in the chocolate. In a mixing bowl, add a pinch of salt to 6 egg whites. Beat egg whites on medium high speed, until your egg whites reach a soft peak. Now crank up the speed to high and slowly add

1/3 cup sugar, until you have nice stiff peaks. Carefully stir in 1/3 of the beaten egg whites to the chocolate mixture. Now gently fold the remaining egg whites. The souffle mixture should be even in color, with no white streaks.

And that’s it! Easy peasy. Enjoy!