Best Wishes and a Recipe ..... For You !

Happy "National Chocolate Soufflé Day !"  Yum !

I can not tell you how much I love a good Chocolate  Soufflé ! And despite their reputation the are easy to make. Some tips: 

Make sure your oven is hot - Gently fold in the egg whites as to not deflate them - Individual Soufflés area better choice for a larger dinner party and make a few extra for fun! One large soufflé is great for an intimate gathering of four friends around the table.

Chocolate Soufflé

                   softened butter for the soufflé dish

3        Tbl     all purpose flour
3        Tbl     unsalted butter
1 ½    cup     milk
12      oz       bittersweet baking chocolate, coarsely chopped
½       cup     brewed strong coffee
1        tsp     vanilla
½       cup    granulated sugar
5        ea      egg yolks
7        ea      egg whites
                   powdered sugar

Preheat your oven to 375. Butter a 2-1/2 quart soufflé or baking dish. You can also use 4 individual sized ramekins, just use deep ones.

Melt 3 Tbl of the butter in a saucepan over low heat, whisk in the flour and milk and cook until it thickens. Stir in the chocolate and stir constantly until it is melted. 

Remove this mixture from the heat; add the coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly then set this wonderful, gleaming goo  aside.

In a separate bowl, beat the egg whites to soft peaks and gradually beat in the remaining sugar, continuing to whisk until the peaks stiffen.

Gently fold the egg whites into the chocolate mixture then pour into the prepared dish.
Bake 35 - 40 minutes until the soufflé rises 2 inches above the soufflé dish. 

Dust with powdered sugar and serve immediately.