Chocolate Souffle!

I DID IT!

Finally I overcame the daunting fear of that culinary delight: the souffle. I never understood the 'big deal' made about souffles until I tasted it... Mmmmmm....Yum....

What I still can't understand however, is the big deal about making one. It was so easy, I don't know why I've held it in such unattainable high regard all these years! Yes, it's luxurious; Yes, it always wins on Iron Chef. Thus, I thought it was supposed to be hard, arduous, and a litmus test of culinary skills. But really, anyone with the ingredients and an oven can make this! Give this excellent recipe a whirl, and surprise yourself...

Chocolate Souffle for Two

You will need a small Ramekin in order to make this recipe. 

1 oz. Heavy Cream 
4 oz. Semi-Sweet Bakers Chocolate
1/2 tbsp. Butter, salted 
2 Egg yolks
3 Egg Whites 
Cream of Tartar (a small pinch)
1/6 cup White Granulated Sugar (plus a little extra, separate)
Confection Sugar 


Preheat oven to 375 degrees.
Butter sides of Ramekin(s), and pour some white sugar in. Shake and roll the ramekin to coat the bottom and sides with sugar, dumping excess.
Whisk Egg Whites and Cream of Tartar until soft peaks form.
Add White Granulated Sugar to Egg Whites, and whip until stiff peaks form.  
Using a double boiler, melt Chocolate, Butter, and Heavy Cream.
Once melted, whisk in Egg Yolks.
Fold Egg Whites into the Chocolate mixture (but not over the heat!)
Pour folded mixture into Ramekins.
Bake at 375 degrees for 15 minutes. 
DO NOT OPEN OVEN DOOR UNTIL THE 15 MINUTES HAVE PASSED!
Powder Confection Sugar on top Souffle once out of the oven. 
Serve immediately. 
*Keep in mind, the Souffle will deflate some within minutes of being removed from the oven. This is normal.

 Now, the top of my souffle cracked, which I guess is a faux pas. It did not affect the taste in any way -Still, next time, I will throw 1-2 ice cubes on to the bottom of the oven to create some steam which should help. I also do not own "authentic" Ramekins, but my little crocks have the fluted sides and worked perfectly. They are slightly larger than individual Ramekins, so I was able to pour the entire souffle batter into one vessel. But, if I might add, it turned out quite nice for a romantic two person serving that way. I also suggest whenever whisking egg whites is called for, use an electric beater in a metal bowl. The time and energy saved is phenomenal!