Eggsecutive Orders

CHOCOLATE SOUFFLÉ

Soufflés, by definition, are temperamental. If something goes odd, or somebody bumps the oven wrong, or the phone rings at the wrong time, the thing can deflate like a kid’s balloon. So go into this knowing that it will taste good, even if it doesn’t look good. But it’s actually pretty easy to make-it just isn’t always goof-proof.

But it will usually look fantastic, and it will impress your guests like almost nothing else will.

3 tablespoons unsalted butter, softened

½ cup sugar, divided use

6 egg whites

4 ounces best-quality dark chocolate, chopped

½ cup very cold water

cup cocoa powder

Confectioner’s sugar, for garnish (optional)

Berries, for garnish (optional)

Preheat oven to 350 degrees F.

Coat the insides of 6 individual soufflé dishes completely with ½ tablespoon butter. Refrigerate until the butter is set, about 3 minutes. Place a teaspoon of sugar into each dish. Shake and turn the dishes until sugar completely coats the butter. Tip out any excess. Add more sugar if needed.

Place prepared dishes on a baking sheet and set aside.

In a very clean mixing bowl (any fat will keep the eggs from whipping well), beat the egg whites on medium to high speed until foamy. Gradually add the remaining sugar a little at a time, and beat until eggs are glossy and soft peaks form when beaters are lifted. Set aside.

Place a large metal mixing bowl over a pan of simmering water. Place the chocolate into the bowl, and stir until melted, glossy, and smooth. Remove from heat. Add the water and the cocoa powder. Stir until smooth. Let cool 1 minute.

Add about of the egg-white mixture to the cooled chocolate mixture, folding together gently.

Add the folded mixture to the remaining egg whites. Fold together gently.

Spoon into prepared dishes. Using a straight-edged knife, level the egg mixture in the dishes even with the tops of the dishes. Wipe the edges of the dishes with a dampened towel to clean them.

Bake until soufflés puff up and are cooked through but still moist in the center, 12 to 14 minutes.

Sprinkle with confectioner’s sugar and garnish with berries, if using, and serve immediately.