Souffle

A Souffle can either be a sweet or savory mixture that is made of custard and whipped egg whites. Known to be one of the more intimidating baking dishes because of its propensity to "fall" or collapse during or after baking, every souffle has two basic components, a cream or puree base and egg whites. The base is known to provide the flavor and the egg whites provide the rise.

Fast Facts

1. French Translation: "To blow up"
2. First Recipe: 1742 (France)
3. Common Variations: Cheese, Chocolate & Fruit
4. When first out of the oven a souffle should be fluffy and will then fall five to ten minutes are cooling
5. Usually made in a ramekin or porcelain container with a flat bottom
6. Start to finish baking time: 45 minutes

Making the Chocolate Souffle

Ingredients and Tools

1. 1/3 cup sugar plus additional for sprinkling
2. 5 oz bittersweet chocolate, chopped
3. 3 large egg yolks at room temperature
4. 6 large egg whites
5. Light whipped cream
6. Ceramic souffle dish

Directions

Preheat oven at 375 degrees. Butter the souffle dish and sprinkle with sugar. Put dish aside. In a saucepan with a little simmering water, melt chocolate in a metal bowl set on top of the pan. Stir to keep smooth. Remove bowl from heat and stir in yolks. The mixture should stiffen. In a large separate bowl beat the whites adding a pinch of salt. Use an electric mixer at medium speed adding the sugar a little at a time. Continue to mix. Sir in about a cup of whites into the chocolate mixture and then add the remaining. Fold them in the chocolate gently. Spoon the entire mixture into the souffle dish evenly. Place into the middle of the oven for about 24 minutes. Serve immediately.

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