Chocolate soufflé is a delicious and decadent desert, a perfect treat for Mother’s Day. Here is a simple and easy recipe.
1 tbs. butter
3 eggs, separated
2 oz. good quality bittersweet chocolate, melted
pinch of salt
¼ tsp. cream of tartar
Preheat oven to 350 degrees. Butter a 4-cup soufflé dish or other deep baking dish. Set aside 1 tbls. sugar. Sprinkle dish with remaining sugar; then invert dish and tap to remove excess sugar. Beat egg yolks with sugar until they are very thick and light – mixture should fall easily in “ribbons” from beaters. Blend melted chocolate into the mixture and then set aside.
Clean beater; then beat egg whites with salt and cream of tartar until the whites form soft peaks. Continue beating whites, gradually adding remaining tablespoon of sugar until the whites are stiff and glossy. Stir a heaping spoonful of the egg white mixture into the egg yolk mixture. Using a rubber spatula, fold the remaining whites into the egg yolk. Pour into prepared soufflé dish. Bake until center is nearly set, about 25 to 35 minutes. Serve immediately. Serves 2.