When the urge to fill my face with chocolate strikes, I have to satisfy it quickly. And I like to have a few select recipes on hand that I can turn to at a moment’s notice. Recipes that make one or two servings is perfect – I get to eat it all myself without too much guilt (well, perhaps just a smidge).
I was rather intrigued by this soufflé recipe (from Meals.com) as it incorporated a little surprise inside – a small piece of caramel filled chocolate. But, to tell you the truth, I felt it just didn’t need it. The dessert is very sweet and rich already and to add even more chocolatey sweetness seemed a bit unnecessary. I reckon if you’re going to add something else, it needs to make sense in terms of a taste or texture contrast… I’d rather find a few tart raspberries in the middle or perhaps even a glob of salty peanut-butter.
This was an interesting learning experience for me. I’d never made a soufflé before, and so wasn’t entirely sure if this was a success or not. My understanding of a soufflé was that, apart from the fact it rises dramatically, it was light as air all the way through. Mine, on the other hand, had a lightly crunchy exterior and a soft and squidgy interior – not unlike a lava cake. It did rise, though it deflated somewhat by the time I took this photo. I thought it was a big failure until I did some investigation and discovered that there are two distinct types of chocolate soufflé – the traditional version we all associate with the term ‘soufflé’ and this ‘trending’ cake-like variation with an oozing chocolate centre. Hmm. Not quite what I had in mind, but still decadently delicious. Next time around though I’ll be looking for a more traditional soufflé recipe. In the meantime, if you love chocolate and like the density of a lava cake, this baby’s for you!
CHOCOLATE SOUFFLÉ FOR TWO
- Granulated sugar (to line ramekins)
- 1/2 cup semi-sweet chocolate morsels or chopped chocolate
- 2 tablespoons butter
- 1 tablespoon cocoa
- 1 large egg, separated
- 1/2 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 bite-size caramel-filled chocolates
- Powdered sugar (optional)
- Preheat oven to 400° F. Spray two 6-ounce ramekins or custard cups with non-stick cooking spray; coat lightly with granulated sugar.
- Microwave morsels (or chopped chocolate), butter and cocoa in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If necessary, microwave at additional 10-second intervals, stirring just until chocolate is melted. Stir in egg yolk and vanilla extract.
- Beat egg white in small mixer bowl until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form. Stir about a quarter of the egg white mixture into chocolate mixture to lighten. Fold in the remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about three-quarters full. Drop 1 bite-size chocolate into centre of each soufflé; press in slightly. Place soufflés on baking sheet.
- Bake on centre oven rack for 16 to 20 minutes or until puffed and centre still moves slightly. Sprinkle with powdered sugar. Serve immediately – I reckon it’s even better if you add some pouring cream into the centre – it cuts nicely through the sweetness.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting