When cooking with some of my friends from work we decided to attempt to tackle making our own souffle. Believe it our not (I still have a hard time) it turned out REALLY well. This was the first time I'd ever tried a souffle so I don't know how it was in comparison to others but I thought it was wonderful; light, fluffy, yet still satisfying my ever present chocolate craving ;)
Yields 8 ramekins. (We obviously did not have the correct number of ramekins but we made due ;)
You will need:
- Cooking spray
- 3 tablespoons granulated sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper (optional)
- 3/4 cup fat-free milk
- 3 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon coffee-flavored liqueur (such as Kahlúa)
- 1 large egg yolk 1/4 teaspoon cream of tartar
- 6 large egg whites
- 2 tablespoons granulated sugar
- Powdered sugar (optional)
Steps:
1) Preheat oven to 375°.
2) Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
3) Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
4) Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
2) Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
3) Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
4) Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
5) Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately.
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