Chocolate Souffle

I am a junkie for chef shows. I watch Top Chef, Hell's Kitchen, Master Chef, Iron Chef and any other chef reality show I Can find! My husband is a trained chef so he gives me inspiration to try new gourmet things. One episode of master chef, the great Chef Ramsay had the amature chefs make a souffle. Supposedly this is a very difficult dessert because it can be ruined very easily. I thought I would try it out! Here is how my chocolate souffle ended!

This picture was taken with my cell phone, so it isn't excellent, but I was really excited about how they turned out! They were nice and crisp on the outside and then when you dig into the center they were perfectly spongy and moist. Here is the recipe I used from the food network website.

Chocolate Souffle- for two

Bottom of Form

Ingredients

• 3 tablespoons granulated sugar, divided
• 2 1/2 ounces semisweet or bittersweet chocolate , chopped
• 1 large egg , separated
• 2 large egg whites
• 1 tablespoon heavy cream
• 1 teaspoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Confectioners’ sugar for dusting (optional)

Directions

Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)

Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.

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I recommend doing the chocolate last, because I had a problem with my chocolate getting hard before I was ready with the egg whites! Also, this says 18-22 minutes, Mine took about 23 minutes, but that was me standing by the oven watching it from 13 minutes on! I did NOT want to screw it up and have my husband be right that the dessert was difficult. My favorite was that it tasted like uncooked cake batter. Who doesn't love uncooked cake batter? This was my first ever eaten and baked souffle! Try it out!