If you buy the idea that passion is as fleeting as it is exhilarating, souffle is your Valentine's Day dessert.
For a few minutes it stunningly defies gravity, swelling like the heart at the sight of a new love. But hesitate and the moment's gone; the lovely pouf quickly recedes, so fast you wonder if you imagined it was ever there.
Baltimore International College senior associate chef instructor Faith Kling showed us how to make individual souffles with chocolate, which adds to the challenge. "Chocolate is a little difficult because it's heavier," she says.
Her keys to success include coating the bottom and sides of the ramekins with sugar as well as butter, which helps the souffles to climb. And fold in the egg whites very gently: "The less mixing you do, the higher your rise will be."
Get the finished souffles to the table carefully and immediately. But if your beauties do fall before you can dig in, don't despair: They'll still taste fabulous.
kate.shatzkin@baltsun.com
Individual Chocolate Souffles
Serves 6 using 6-ounce ramekins
3 tablespoons softened butter, plus cold butter for ramekins
1/4 cup high-gluten flour or bread flour
1 cup whole milk
1/4 cup sugar, plus extra for preparing ramekins
2 1/2 ounces high-quality semisweet chocolate, finely chopped, plus more for garnish
5 separated eggs
1 teaspoon vanilla
2 tablespoons sugar for egg whites
Preheat the oven to 375 degrees. Butter 6 ramekins with cold butter, then roll sugar around the bottom and sides. Place on a baking sheet and set aside.
Off heat, mix butter and flour together in a saucepan to form a paste. In another pot, combine milk and 1/4 cup sugar and heat until scalded. Slowly pour the milk mixture into the butter-flour paste and mix until smooth, taking care to break up any lumps.
Boil this mixture 2 to 4 minutes, stirring frequently, until it has thickened to the consistency of hot cereal; remove from heat. Add chocolate and stir to melt. Add the egg yolks all at once and whisk to combine. Transfer chocolate mixture to a large mixing bowl. Add vanilla while the chocolate is still warm.
Whip the egg whites on highest speed until soft peaks form, then whip in 2 tablespoons sugar. Gently fold egg whites into the chocolate mixture until incorporated. Spoon the mixture into ramekins, leaving about 1/8 inch of space at the top. Bake for 20 to 25 minutes, until souffles have roughly doubled in size. Grate a bit of chocolate over the tops and serve immediately.
Courtesy of Baltimore International College senior associate chef instructor Faith Kling
Per serving: 265 calories, 8 grams protein, 15 grams fat, 8 grams saturated fat, 27 grams carbohydrate, 1 gram fiber, 195 milligrams cholesterol, 77 milligrams sodium
The technique
1. Butter ramekins and coat with sugar.
2. Make a paste of butter and flour. Scald milk and sugar and stir into the paste. After that mixture has boiled, add chocolate, egg yolks and vanilla.
3. Whip egg whites with sugar and gently fold into the chocolate mixture.
4. Pour batter into ramekins, leaving 1/8 inch of space at the top.