There’s nothing more magnificent than pulling a soufflé out of the oven and presenting it at the table. This Valentine’s Day I made this beautiful soufflé, recipe courtesy of Mark Bittman, and it was a huge success! Plus it’s SO easy, and can be baked while you eat dinner so it’s warm and ready for dessert!
Mark Bittman says this recipe serves 2 but it absolutely can serve 4. You can also garnish this with raspberries or any bright seasonal fruit of your choice. —MaryFrancesCooks
What You'll Need
unsalted butter (for souffle dish)
sugar (plus extra for souffle dish)
good quality bittersweet chocolate, melted
cream of tartar
Preheat oven to 350 degrees. Butter one 4-cup soufflé or other deep baking dish. Sprinkle with sugar, invert it and tap to remove excess sugar
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Wash beaters well, or use a different set, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar, until they are very stiff and glossy.
Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; (egg yolk mixture will have become very stiff so this step is very important) then carefully fold in remaining whites, using a rubber spatula.
Transfer to prepared soufflé dish. At this point you can cover with plastic wrap and refrigerate until you are ready to bake.
Bake until center is nearly set, 25 to 35 minutes. Garnish however you like and serve immediately (with love)