Author Notes
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
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Ingredients
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1 tablespoon
unsalted butter (for souffle dish)
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1/3 cup
sugar (plus extra for souffle dish)
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3
eggs, separated
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2 ounces
good quality bittersweet chocolate, melted
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1/4 teaspoon
cream of tartar
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1 pinch
Salt
Directions
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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
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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.
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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.
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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.
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Transfer to prepared soufflé dish. At this point you can cover with plastic wrap and refrigerate until you are ready to bake.
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Bake until center is nearly set, 25 to 35 minutes. Garnish however you like and serve immediately (with love)
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