Sunday, October 28, 2012

National Chocolate Day & Chocolate Souffles

     Happy National Chocolate Day!  It's a great holiday isn't it?  Not that I ever need an excuse to eat chocolate, but sometimes it is nice when it is even easier to rationalize than usual.  There are so many different ways to enjoy chocolate, whether is be the traditional candy bar or hot chocolate, to the fancy ganaches and truffles, or to a more savory application such as mole.  There are different varieties, from the deep dark chocolate, to the creamy smooth milk chocolate, or the mild buttery white chocolate.  While I love all sorts of different types of chocolate, I am a bit more partial to a good dark chocolate.  Especially when I am picking a good chocolate to use in my baking.  I find that the bittersweet or dark chocolate seems to be the best chocolate in my eyes for baking.  I love the aroma of dark chocolate as it bakes in the oven.


     Ever since I was a little girl I have loved the whole idea of chocolate souffles.  Sprinkle it with a little powdered sugar and you have a show stopper dessert.  Many people get wary about souffles, thinking that they will be too difficult, or temperamental for a novice chef.  Well they aren't really that hard, but there are a few things that one can do to make it much easier to have a picture perfect souffle, first you definitely want to make sure that you prepare the ramekin correctly, make sure to coat the inside with butter, you must use butter!  Also when you add the eggs and the egg white make sure to do them one at a time and make sure everything is blended completely without lumps.  This is a pretty basic souffle recipe, but absolutely delicious.  Give it a try and I am sure you will be pleased with the results.

Love From Scratch Chocolate Souffle

1 tablespoon sugar
2/3 cup cocoa (use whatever type of cocoa you prefer)
1/4 cup flour
1/4 cup butter, softened
1 cup milk (it works best if you don't use skim)
1/2 cup sugar
1 teaspoon vanilla extract
4 eggs, separated
3 tablespoons white sugar


Butter a 6-cup ramekin, use butter, not a nonstick spray; coat with 1 tablespoon sugar. Stir together cocoa and flour in medium bowl. Add butter; blend well.

Heat milk in medium saucepan until bubbly hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick, no lumps.

Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.

Beat egg whites in large bowl until foamy peaks begin to form; gradually add remaining 3 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.

Bake 40 to 45 minutes until puffed up.

1 comment:

Angie's Recipes said...

Chocolate should be celebrated every day! Your souffle looks divine!