I was making a soufflé when I discovered what happened in Boston. In fact I was talking to my mom—my whole family lives there.
After hearing the tragic news, I felt paralyzed—and even frivolous when it came time to writing about baking a soufflé. I just could not write about dessert when my hometown had been attacked, and on such a momentous day, when people worldwide were running in the infamous Boston Marathon.
So I share an old post with you. You can read In Khatija’s Kitchen, which gives you a tiny glimpse of my life in Boston, plus you can meet one of my cooking muses.
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Now for this chocolate soufflé, which I can now share with you. I had some Scharffen Berger chocolate (my favorite baking chocolate) waiting to be used on something nothing less than delightful, and I had some new products from OXO related to eggs. So what better way to use the chocolate and the OXO products than a chocolate soufflé?
Although it’s an elegant dessert, it’s by no means complicated to make. In fact, it’s surprisingly easy. Be sure to have ramekins—I bought mine at Broadway Panhandler, but you can get them at any kitchen store.
Make this for an elegant weeknight dessert to make dinner extra special.
Some tips:
- Use high quality chocolate, like Scharffen Berger
- Make sure the eggs are room temperature—they’ll whip up better and faster
- Use an egg beater, like the one above from OXO to whip the eggs
- When folding the egg whites into the chocolate mixture, do so very carefully
- serve alone or with creme anglaise
And if you fear that your soufflé will fall when it comes out of the oven, fear not: it will still taste wonderful.
[gmc_recipe 4648]