Dessert in the Red Tent: Chocolate Souffle

Sebastian Coman Photography

Last year, I read the book 'Lunch in Paris'.  I loved it and I hated it.  I loved it because it is FULL of good recipes and a romantic story that took this American expat to her new home in Europe where she fell in love, got married and got a culinary education.  I hated it because I did too... but didn't get a book published about it.  It's a fun read, really.  Don't mind my bitterness.  Just make this dessert.  And for those of you who don't do sugar well, this might be for you.  It's really high in protein with all the egg whites. And it is sooooooo quick and easy.  

  Make it. 

     Be happy.

Chocolate Souffle Cake

This is from the book, 'Lunch in Paris' by Elizabeth Bard. I tend to scale it down for 4 eggs. As you can see, it can be made gluten free in individual ramekins. Ladies, this is what they serve in the red tent.

Ingredients

• Butter and sugar for the mold(s)
• 7 ¼ ounces bittersweet chocolate (65% cocoa is ideal)
• 2 Tablespoons espresso or strong filter coffee (optional)
• 5 eggs, separated
• ½ cup sugar
• pinch of salt
• 1 Tbls. Flour (omit if making mini souffles) (can use GF flour)

1. Preheat oven to 350F. Lightly butter and sugar a 10-inch ceramic tart mold or souffle dish. Or to make individual souffles, follow the instructions at the end.
2. In the top of a double boiler or in the microwave, melt the chocolate w/ the coffee. Let cool.
3. Separate the eggs. Whites to large mixing bowl or standing mixer w/ whisk attachment. Yolks into a medium mixing bowl.
4. Whisk together yolks and ½ cup sugar until mixture is a light lemon yellow.
5. Pour melted chocolate into yolks and quickly whisk to combine. It will be thick. Add flour (omit if making mini souffles).
6. Beat egg whites with a pinch of salt until they hold a stiff peak.
7. Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Then add the chocolate mixture back into the remaining egg whites; fold gently to combine.
8. Pour batter into prepared dish and bake for 20 minutes. It will puff up quite a bit. Touch the center; if it feels reasonably firm, remove the cake fro the oven. If not, give it another minute or 2. The cake will fall and wrinkle a little after coming out, but that gives it a homemade charm.

Yield: 6-8

Variation: Mini souffles: butter and sugar 6 ramekins and divide the batter evenly among them. Bake at 375F for approximately 14 minutes. The cakes should still be a little jiggly, but not raw, on top. If you wait until they are stiff and springy on top, they will be overcooked underneath. Serve straight from the oven.

Tip: When you butter the sides of your ramekins, use vertical strokes, going from bottom to top. It helps the souffle 'crawl' up the sides as it bakes and make it rise even higher.