Chocolate Soufflés

I've known that soufflés are hard to make since before I knew what a soufflé was. It seems like that's their defining characteristic, their difficulty. When Ryan's mom suggested we make them last night, I was a little worried. Won't they fall? I asked. Because I'm not the most, shall we say, dainty of bakers. I don't like fussy desserts. I know that I will break them.

Luckily, I do like tasty desserts. Once I had been reassured that the soufflés would not bite, we got started. Lo and behold, soufflés are not that difficult! Mine didn't puffed up quite as high as some I've seen, but that could be because I kept opening the oven door to check on them. I have no self control. Once they were done, I snapped a few pictures, but for once my laziness as a photographer was justified. There was no way I was going to let them fall while I was snapping away.

Hot fudge was drizzled, whipped cream was dolloped, and all was well with the soufflés. The slightly crispy tops were followed by fudgey gooey insides. They were rich and light at same time. I think that my soufflé career has just started. Next (or someday) I will make this delicious-sounding little number, and perhaps stay at the old yacht club while I'm at it.

Chocolate Soufflés
This is a recipe Ryan's mom had lying around, not sure where it came from, but it's delightful. We made ours in 5 8-oz ramekins, but it could work in whatever size ramekins you have.

1/3 C. sugar, plus 2 T. for sprinkling
5 oz. bittersweet chocolate, chopped finely
3 large egg yolks
6 large egg whites (just save the extras for creme bruleé)
1/16 t. salt butter

Preheat oven to 375 degrees. Butter the insides of the ramekins and sprinkle with sugar. Pour out excess sugar.

Melt the chocolate pieces in the microwave or in a metal bowl placed over a pot of simmering water. Check and stir often. Remove from heat and stir in the egg yolks.

In a separate bowl, beat egg whites and salt on medium-high speed until they reach soft peaks. (This is a helpful image of soft peaks.) Gradually add the 1/3 c. sugar while still beating. When the mixture holds stiff, glossy peaks, stop beating. (Another helpful image.)

Gently stir 1/3 of the egg-white mixture into the chocolate mixture. Carefully fold in the rest of the egg whites until the mixture is evenly colored, with no white streaks. It should be light and bubbly at this point. Pour the mixture into the prepped ramekins.

Bake 12-15 minutes (although ours took about 17 minutes, probably because of the altitude). When they're puffed and have formed a slight crust on the tops, they're done.

To serve, make a small well in the top of each soufflé with a spoon. Drizzle some hot fudge inside and top with whipped cream.