I’m fixin’ to bake a chocolate souffles, when I receive a text message from my daughter. She says, “I highly recommend you should listen to Shania Twain.”
Perfect timing . . .
I turn on Shania
-Whip egg whites
-Make a sauce with the melted chocolate and egg yolks
-I’m folding in the sauce to the egg whites “Man, I feel like a woman” blares over the speakers
-Souffles go into the preheated oven
-My thoughts drift back to carpool days, driving all over Dallas with my four children, friends, dogs, even a chicken sometimes
-We listened to “Up.” It was our theme song.
-Happy memories….the days were long, but the years flew by
-The oven’s timer bell rings, the souffles have risen to perfection!
-Our kitchen door opens, Jim is home for dinner.
-Just in time for the souffles.
-Life is short, maybe we’ll have dessert first!
-Celebrating National Chocolate Souffle day!
The key to a serving spectacular souffle is timing! A souffle is simply a flavored sauce folded into stiffly beaten egg whites, filled into a prepared souffle dish and baked until tall and fluffy.
- 8 ozs. unsweetened chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 cups whole milk
- 6 large eggs, seperated
- 1/4 t. salt
- 1 t. vanilla
- 1/8 t. cream of tartar
- 1/2 cups sugar
Chocolate sauce: Melt the chocolate in the water and add the remaining ingredients. 6 ozs. semi-sweet chocolate pieces, 3 T. cold water, 1/3 cup cream, 1 T. butter
Preheat oven to 425º.
Grease a souffle dish with butter. Lightly sprinkle with sugar.
Double a piece of parchment paper, butter it, wrap around the souffle dish, and secure with cooking kitchen twine. Set aside.
Place the chocolate in the top of a double-boiler and melt over hot, not boiling water! Set aside to cool.
In 2-quart saucepan, add the flour and 1/4 sugar; slowly add the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Cook 2 minutes; set aside to cool.
Stir the melted chocolate into the cooled milk mixture.
With a spatula, quickly beat in the egg yolks; set mixture aside.
In a clean separate bowl large bowl with a clean whisk, beat the egg whites with a pinch of salt. When frothy, add the cream of tartar and continue beating until soft peaks form.
With the mixer at high speed, gradually add the sugar, and the vanilla, beating until stiff glossy peaks form.
Stir 1 cup of the beaten egg whites into the sauce.
Fold the remaining egg whites into the sauce.
Fill into the prepared souffle dish.
Place in the oven. Turn down the temperature to 375º.
Bake 30 to 35 minutes or until puffy and lightly brown.
As soon as it is done, remove the collar, dust the surface with sifted confectioners' sugar, and bring to the table. To keep the souffle standing, hold your serving spoon and fork upright and back to back; scoop them into the crust and tear it apart, fill with chocolate sauce and serve!
Create joy -
Bake for friends and family!