Souffle is something I have never tried to bake while always wishing that I could. My first cookbook (actually it was my Aunt’s cookbook on semipermanent loan to me) was full of French delicacies. After failing at several recipes, I convinced myself, at the age of 13, that French cooking was far too fussy. That was that…..until now.
This simple and enchanting tutorial from, TheKitchn, has changed my mind about (some of) French cooking! So what if your souffle falls! It will still be delicious, with the added bonus that now there is room for whipped cream!
I’ve always found soufflés incredibly alluring and charming in their very simplicity. Eggs are separated into yolks and whites. The yolks get whisked into a rich, flavorful base — in this case, melted chocolate — while the whites get whipped to stiff peaks. Fold the whites into the base, transfer it to cups, and bake. So simple!
In the heat of the oven, the air trapped inside the whipped egg whites starts to expand; this lifts the whole soufflé, giving the finished dish a foamy, airy texture — a nice contrast to the richness of the base.