Thursday, March 13, 2014

Simply Souffle

I love souffles but have not had the best luck in making them.  Sometimes they come out soft but tasteless.  Sometimes they've come out with a burned top and raw bottom.  Occasionally they have tasted like cardboard. 
Here is an example of a very sad attempt.

After numerous tries, I have finally found an awesome yet simple recipe to make a souffle. My goal with making souffles was finding one that didn't have a lot of ingredients and wasn't super involved.  In other words, a lazy souffle to satisfy my sweet tooth. 

Dark Chocolate Orange Souffles
10-15 minutes prep
15 minutes cooking
Will make 2 souffles, just double ingredients for 4. 
Here's what you'll need:
  • 2 eggs, separated
  • 1/2 cup of powdered sugar, divided.  Plus extra for dusting.
  • 1 teaspoon of orange oil (you can use a different flavored oil if you want)
  • 2 teaspoons of dark cocoa
  • butter to grease ramekins

Preheat the oven to 425 degrees.  Place a cookie sheet into the oven while it preheats.  Grease your ramekins and gently dust them with the powdered sugar.

Separate your eggs into two bowls, with the yolks in one and the egg whites in the other.  Mix in the cocoa, orange oil, and 1/4 cup of the powdered sugar in with the egg yolks.

In the second bowl begin to beat your egg whites.  Add the egg whites begin to turn white, slowly begin to add little by little the rest of the powdered sugar until the mixture forms stiff peaks.

Add a dollops of the egg white mixture to the chocolate mixture to lighten it.  When it's a light brown color begin to slowly fold it into the egg white mixture. 

Pull out cookie sheet and place ramekins on top.  Fill both ramekins evenly with the mixture.

Place in the oven for 15 minutes.  DO NOT, I repeat DO NOT open the oven to check on it while it's cooking.  It took me far too many ruined souffles before finding out that little tidbit.  The souffles will puff up beautifully when finished.  Check out how it looks through the oven door.  It should only taken 15 minutes to cook through.  Serve immediately with whipped cream or maybe some fresh fruit. 

These were INFREAKINGCREDIBLE and even my husband Tom, the guy who doesn't like sweets tried to eat both of them.  I'm looking forward to trying maybe a savory souffle in the future. 

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