I don't consider myself an expert at too many things.  Sure there's marketing, skiing and Jimmy Buffet albums, but the list is short.  Above all else, I'm an expert in chocolate. There isn't a day that goes by that something chocolate doesn't touch my lips. And for this chocoholic, the ultimate chocolate experience is the chocolate soufflé.

 

I don't get to eat chocolate soufflés too often.  Restaurants typically don't like to make them, but I sure love to eat them.  I remember once, a long time ago, Eve's Aunt was treating for a trip to Paris including a night at the famous Maxim's restaurant.  She asked if they were serving their famous chocolate soufflé that evening.  "Non, madam," he was very sorry to report. Aunt Connie made a long face that was apparently sad enough to report to the chef and a few minutes later the waiter returned to say that the chef had a change of heart.  We placed our chocolate soufflé order even before we had determined what we would be having for dinner because of the length of time it took to make them.

 

I can't think of a better chocolate experience. Sure, there is chocolate chocolate fudge ice cream or the indulgence chocolate cake with five thin layers of cake and four thick layers of chocolate icing, but the chocolate soufflé has always been (read with a Keith Jackson accent) the Grand Daddy of them all.

 

Recently I stumbled across a recipe for the fabled chocolate soufflé.  I was instantly excited at the prospect that someone with very little cooking talent might be able to create something so sacred in his own home. I read the recipe and convinced myself that I could do it and then announced to my family that I would be making a special dessert as my Valentine's Day.

 

I cooked the soufflés in small Pyrex glass bowls and served them with homemade whipped cream and fresh raspberries. It was great (if I do say so myself). Luckily both boys were so full they couldn't finish theirs (Dad to the rescue).

 

So, with that success under my belt (albeit a notch looser), I thought I would share this belated Valentine with the rest of you.  Below is the recipe I used. It's easy and tasty. I look forward to hearing if anyone else gives it a whirl.

 

Chef Gregoire

 

 

Chocolate Soufflé

 

INGREDIENTS
-1/3 cup sugar plus additional for sprinkling
-5 oz bittersweet chocolate (not unsweetened), chopped
-3 large egg yolks at room temperature
-6 large egg whites

Accompaniment: lightly sweetened whipped cream.
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Cooks' note:
• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.


Makes 2 to 4 servings.