I love all things chocolate. Cake, pie, cookies, candies. I’ve never met a chocolate-covered anything that I haven’t at least savored a tiny bit. So, when I found a Chocolate Soufflé recipe in an old cooking magazine, I was intrigued. A light, fluffy, warm dessert for a cold night by the fire with dear friends. And most importantly, chocolate.
This recipe is surprisingly easy for a very fancy result. But beware, you must eat it immediately!
Adapted from Everyday Food Magazine
1/4 c. sugar, plus more for baking dish
1 c. bittersweet chocolate chips
1 t. pure vanilla extract
1/4 c. water
3 large egg yolks, lightly beaten
4 large egg whites
1/4 t. cream of tarter
Preheat oven to 350. Lightly butter 1.5-quart tall sided baking dish and coat with sugar, taping out excess. Make sure sugar reaches all the way to the top of the dish.
In a double broiler (or large heatproof bowl over a pot of simmering water), combine chocolate, vanilla, and water. Stir until just melted and remove from heat. Stir until smooth and let cool to room temperature.
While chocolate cools, beat egg whites and cream tarter in an electric mixer on medium-high until soft peaks form (about 2 minutes). Gradually add sugar and beat until stiff and glossy peaks form (about 5 minutes).
Stir egg yolks into cooled chocolate mixture until well combined.
Fold egg-white mixture into chocolate mixture with rubber spatula. Turn the bowl as you fold the mixtures together until they are just combined.
Transfer mixture to baking dish, taking care not to get batter at the top of the dish. Bake souffle until puffed and set (30-35 minutes). Best when served immediately from oven. To be extra fancy, dust the top of your hot souffle with powdered sugar.
Serves 4-6, depending on how much you love chocolate.