I used to be in the “souffles are too hard to make camp” until I tried this recipe. As I read it, I quickly realized that souffles are in fact not hard at all. This one only requires three ingredients being mixed together before it is heaped into a bowl and baked. Yes, the technique you use folding in the egg whites does matter since you don’t want to deflate the whites or the souffle won’t rise, but it is mostly a very straightforward recipe. Now that I’ve gotten over my souffle phobia, I make this recipe all the time. It is particularly wonderful for Valentine’s Day, but don’t wait for a special occasion to make it!
adapted from Gourmet 2002
1/3 cup granulated sugar
5 ounces bittersweet chocolate, roughly chopped
3 large egg yolks at room temperature
6 large egg whites
1. Preheat the oven to 375ºF. Butter a 2 quart souffle dish and set aside.
2. In a double boiler or heatproof bowl set over simmering water add the chocolate and stir until smooth and melted. Then remove the chocolate from the heat and add the egg yolks. The mixture will stiffen when this happens, this is normal.
3. In a mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Then add 1/3 cup of sugar bit by bit and continue to beat until the mixture holds stuff peaks.
4. Stir up cup of the egg whites into the chocolate mixture to lighten it up. Then fold in the remainder of the egg whites until no more white is showing, but they are not overmixed.
5. Spoon the mixture into the souffle dish and bake for about 25 to 28 minutes, or until the top has risen and the center is still a little jiggly.