When it comes to making an impressive dish for Valentine’s Day, a chocolate souffle takes the cake. But easy? Really? Really, says Alain Eigenmann, chef-owner of Alain’s Bistro in Nyack. Just take your time and beat the eggs very slowly.
“Take 10 minutes to beat the eggs, and go half of it on medium speed,” he says. “Then beat for two minutes on high.”
And when you take a souffle out of the oven, its puffy, chocolatey goodness may fall, but your date’s impression of you will be as high as ever.
“Every time I tell a guy how to make a souffle, they really impress their wife or girlfriend,” says Eigenmann. “And not too many restaurants make them, so it’s a good experience” for home cooks.\
- 1 tablespoon butter
- Sugar to coat ramekins
- 3 ounces semisweet or bittersweet chocolate
- 3 tablespoons heavy cream
- 2 egg yolks
- 4 tablespoons sugar, divided
- 1 tablespoon flour
- 2 tablespoons unsweetened cocoa powder
- 3 egg whites
- Confectionery sugar for dusting
- Heat oven to 375. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with sugar.
- For chocolate sauce, using a double boiler or a glass bowl in the microwave, warm the heavy cream and the bittersweet chocolate, stirring until there is a smooth texture.
- In a separate saucepan, whisk the yolks, 2 tablespoons sugar, and 1 tablespoon flour over medium heat until the mixture is thickened and smooth. Transfer to a large bowl blend in cocoa powder, set aside.
- In a clean bowl, slowly beat the egg whites, 2 tablespoons sugar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the egg-yolk mixture. Spoon into the ramekins, fill to top and form a dome.
- Bake until puffed for 10 to 12 minutes, dust with confectionery sugar and serve immediately.
- At table, pierce top of souffle with spoon, and pour chocolate sauce over top.