Here are some keys to a successful souffle:
- Have your eggs at room temperature.
- Make sure that your equipment for whipping the eggs is clean and free of oil, which can cause the egg whites to deflate.
- Have all of your ingredients out and measured, and your oven preheated.
Basically this just means you want to plan ahead. If your souffle falls, just call it molten lava cake and pretend that you meant to do that. No big deal, and it will still taste great. Hey, you are making dessert for people. That should be impressive enough, right?
Note that this recipe uses only the egg whites, which is going to leave you with six egg yolks. I use the yolks to make a simple blender hollandaise to serve over steamed vegetables. To do this, place six egg yolks in your blender along with a pinch of salt and white pepper and the juice of a large lemon. Blend briefly, then stream in 8 ounces of hot butter while the blender is running on low speed. When the butter is fully incorporated, the sauce is ready. If you are nervous about consuming undercooked eggs, use pasteurized eggs.
Bittersweet Chocolate Souffles
room-temperature butter, to coat the ramekins
4 teaspoons coconut sugar
6 eggs, at room temperature
1 teaspoon fiori di sicillia extract (or pure vanilla extract)
1/2 cup coconut cream from a can of coconut milk* (or heavy cream)
6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
Preheat the oven to 375 degrees. Butter four, 1 1/2 cup ramekins and coat the bottom and sides with one teaspoon of sugar per ramekin. Set them on a baking sheet.
Whip the egg whites and fiori di sicillia until the whites are stiff and glossy.
In a medium, microwave-safe bowl, heat the coconut cream on high power for about one and a half minutes, or until hot. Stir in the chopped chocolate until it is melted and fully incorporated.
Fold about half of the whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the remaining egg whites, using a bottom-to-top circular motion to avoid overfolding. Some streaks of egg white are fine, just avoid big lumps.
Divide the mixture evenly between the prepared ramekins and bake for 10-12 minutes, or until they are puffy and the line of separation from the cap looks set. Serve as soon as possible, but do not panic.
*To use coconut cream, use full-fat coconut milk and do not shake the can before opening. Scoop off the cream and leave the thinner coconut water behind.
When you refrigerate any leftovers they will collapse and chill into the most densely chocolate little bowls of goodness. I might even prefer them that way.
Thanks for reading,