I was intimidated by making soufflé ever since seeing the scene in the movie Because I Said So where the chocolate soufflés collapse when the oven is opened. Determined to succeed, I turned to The Food Network and followed their approach with only minor adjustments. To my surprise, the soufflés came out tall and airy and stayed that way long enough to serve. A few minutes later they began to sink slightly, which worried me until I learned that soufflés normally deflate as they cool because the air bubbles need heat to maintain structure. Overbaking is the only way to keep them rigid, and that defeats the point of a properly cooked soufflé.
Here are a few practical tips to reduce early collapsing: 1) Stop beating the egg whites as soon as they become voluminous—don’t overbeat. 2) Fold the whites gently into the chocolate mixture with a spatula until just combined—don’t overstir. 3) Bake long enough so the center is set; underbaking increases the chance of sinking. Practice helps, but these steps will improve your success rate.
Now it’s time to study for my pharmaceutical chemistry and pharmacology midterms. First, though, I’ll go for a run around San Francisco to work off that rich, delicious soufflé I just enjoyed.
Recipe adapted from The Food Network, 2007.
| Chocolate Soufflé for Two |
#ratingval# from #reviews# reviews
|
Print
|
- 1/3 cup semisweet chocolate chips
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1 large egg yolk
- 1 tbsp warm water
- 2 tbsp plus 2 tsp granulated sugar
- 2 large egg whites, room temperature
- 1/8 tsp fresh lemon juice
- Pinch of salt
- Pinch of cinnamon
- Confectioners’ sugar for garnish
- Grease two ramekins with softened butter and coat the inside with granulated sugar.
- Place the ramekins in the freezer and chill for at least 30 minutes.
- Gather all ingredients and equipment and set them on the countertop.
- Position an oven rack in the lower third of the oven and preheat to 400°F (200°C).
- Melt the chocolate and butter together in a small heatproof bowl set over a saucepan of simmering water (bowl should not touch the water), or use a small covered crockpot.
- Stir the chocolate occasionally until smooth and fully melted.
- Remove from heat and stir in the vanilla extract and cinnamon. Set aside.
- In a bowl, whisk the egg yolk with warm water until frothy, then add 2 tsp sugar gradually and continue beating for about 5 minutes until slightly thickened.
- Gently fold the yolk mixture into the melted chocolate until combined.
- Remove the ramekins from the freezer.
- In a clean bowl, add the egg whites, lemon juice, and a pinch of salt. Begin whipping at medium speed until frothy.
- Gradually add 2 tbsp sugar while increasing speed to high and beat until the whites hold stiff peaks.
- Stop beating as soon as stiff peaks form to avoid overwhipping.
- Fold about one third of the whipped whites into the chocolate to lighten the mixture, then fold in the remaining whites gently until just blended.
- Spoon the soufflé batter into the chilled ramekins, smoothing the tops, and place them on a baking sheet.
- Bake until the soufflés have risen and the tops spring back when lightly touched, about 18–20 minutes.
- Remove from the oven, dust with confectioners’ sugar, and serve immediately.
