I am happy to finally be able to post my souffle recipe for everyone to read. Thanksgiving is just a few days away and this morning I took a break amid the chaos of our holiday preparations to whip up this special treat for my readers. I chose a nice light chocolate souffle because I don't want to overdo it before the holiday. This dessert is elegant, light and not too sweet. It is a perfect after dinner dessert.
Preparing a souffle can be a true test of your cooking skills. While there are many advanced recipes floating around the web, I wanted to make sure that the anyone could make this magnificent souffle. I am a firm believer that gourmet does not mean complex or expensive, just layered and rich.
You must have a mixer to properly make this souffle. If you don't have a stand-up mixer then an electric hand mixer will do. You will have to whip the egg whites to the perfect consistency, the same as you would if you were making a meringue. For this souffle, I whip the egg whites so that they are at the "soft peak" stage. The photo below should help you identify this stage: turn the mixing attachment upside down, and if the egg whites are just finally starting to stand on their own then they are ready for cooking.
Once you have the perfect egg whites you need to fold the 2 mixtures together. I use a rubber spatula to do this, otherwise I find that the egg whites deflate. I always cook my souffle in smaller ramekins for individual servings, rather than an oversized one I would have to divide between my guests (someone might end up being stabbed with a fork). I also find that the souffle cooks best at 350, but some ovens may need to cook hotter, especially if you don't have a convection oven.
Lastly, the eggs must be at room temperature before you begin, otherwise it will throw the entire recipe off. I hope you enjoy this souffle as much as I do, and I hope you all have a wonderful Thanksgiving this year. We are looking forward to a giant feast with the centerpiece being one of the 15 pound turkeys we raised on the farm this year. Keep posted for the wonderful recipes and photos from our holiday.
Recipe: Simple Chocolate Souffle
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1/4 cup flour
- 1/4 tsp. salt
- 1 T instant coffee
- 1 cup milk
- 1/2 tsp vanilla
- 5 egg whites
- 1/2 tsp. cream of tartar
- 4 egg yolks
- Heat oven to 350F.
- In a saucean, combine 1/4 cup sugar (save the other 1/4 cup for the egg whites), flour, cocoa, and salt. Cooking over medium heat, add the milk and vanilla and stir constantly until the mixture thickens to the consistency of melted chocolate. It will thicken up very fast once it begins to boil. Remove from heat and allow the mixture to cool completely. Add egg yolks and instant coffee to the chocolate mixture and stir thoroughly to combine.
- Add the egg whites and cream of tarter into your mixer and whip them on high until the mixture starts to shine, then slowly sprinkle in the remaining 1/4 cup sugar a little bit at a time. Make sure you add the sugar slowly enough for all of it to dissolve. Continue whipping the egg white mixture until it reaches the soft peak stage shown in the photo above.
- Transfer the egg white mixture to a medium bowl and add the chocolate mixture to it, folding them together carefully to combine.
- Fill up ramekins until they are about 1/4 full and bake for about 35 minutes until firm. Top with powdered sugar and serve immediately.
Number of servings (yield): 4