Lucy Van Pelt in Peanuts by Charles M. Schulz
In response to yesterday's post: Chocolate CAN do the trick for Valentine's Day. Just the mention of chocolate soufflé can conjure up feelings of decadence and luxury. The ability to prepare a chocolate soufflé usually commands the admiration of the diners. However, the difficulty in preparing a soufflé has been somewhat exaggerated over time, and, although, most people won't even attempt it, soufflés can be quite simple to make. This yummy chocolate soufflé is easy to make and can be the perfect finale to a romantic dinner.
Don’t be fooled by the diminutive size of these cakes: They’re beyond decadent, and will instantly quell any chocolate craving you have. And they couldn’t be easier, requiring just five ingredients and 15 minutes from start to finish.
This recipe is primarily dependant on good chocolate, so be sure to use the best quality chocolate that you enjoy.
Ingredients:
4 Tbsp unsalted butter, plus more for the ramekins
1 Tbsp flour, plus more for the ramekins
50gr bittersweet chocolate
1 large egg plus 1 large egg yolk
2 Tbsp granulated sugar
Preparation:
1. Heat oven to 450ºF.
2. Butter two 6-oz ramekins and dust the inside with flour.
3. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.
4. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.
5. Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with confectioners’ sugar and serve with fresh mint or berries, if desired. Serve immediately.
Make-Ahead Tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature.
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