Sweet Sunday: Chocolate Soufflé
Seriously, who doesn’t love chocolate? I absolutely do, in all shapes and forms. No matter how delicious the main course is, I’m one of those people who will always leave room for dessert. And if that dessert contains chocolate, I’m basically sold. Everything is better with chocolate. Luckily, there are people in my life that understand me, which is why I got some amazing chocolate-related Christmas gifts!
First of all, nothing could express the truth better than this wonderful pillow that my mom made for me:
Right? I mean, who wouldn’t agree with that?!
Also, I got this little beauty, full of chocolate goodness waiting to happen:
Browsing through the pages, I basically did not find one recipe I didn’t immediately want to try out…Chocolate Rum Fondue, Profiteroles with Coffee Mascarpone and Dark Chocolate Sauce, Rich Chocolate and Whiskey Mud Pie?? Come on!!! I’m this close to making it my goal to try out all the recipes this year, but since that would mean more than one recipe a week, I’d probably regret that pretty soon when I wouldn’t be able to fit into my clothes any longer…
But Sunday was so cold, rainy and just plain dreary that I had to warm my belly and my heart with some chocolate, and I settled on this gorgeous, yet relatively simple recipe:
(for 2 portions)
some butter and sugar for the forms
75g dark chocolate
1 egg + 1 egg yolk
1 tbsp sugar
25g all-purpose flour
Preheat oven to 200°C.
Brush two small forms with soft butter and sprinkle with a little sugar, shaking to coat evenly, and shake out any excess sugar. (This will help the soufflé to “grip” the sides of the form and rise as it cooks.)
Chop chocolate and melt with butter in a water bath, stirring continuously.
Beat egg, egg yolk and 1 tbsp sugar with a mixer until white-ish and foamy. Carefully fold in chocolate butter mixture and stir in the flour.
Fill into the forms and bake for 12-14mins – the core should still be semi-fluid. Don’t open the oven while baking, or the soufflés will collapse!
Sprinkle with some confectioner’s sugar and serve hot – tastes great with a scoop of vanilla ice cream!