I (Kelley) was home for the weekend, and could not resist the call of the oven. So my mother and I decided we ought to try to make a chocolate souffle. She happens to have a wonderful cookbook called, The Greatest Ever Chocolate Cookbook - everyone should own this.
The Process:
This specific recipe was primarily egg whites and chocolate - how could we go wrong? After my sad experience with eggs in our last post, we took every precaution to make sure the egg whites were properly beat
en. We did modify the recipe, which originally included dark rum. We took out the rum, added extra coffee and vanilla extract. Our biggest dilemma was in the folding department - how much, when is it mixed enough, etc. We struggled because the whites were mixed into a very stiff chocolate concoction. In the end, I think it turned out as it should. The recipe also was meant to be baked in individual souffle dishes, but we opted for one large dish.The Result:
A delightfully light way to eat chocolate. Truly, we could eat it all day. Because no flour, or egg yolks were used, the souffle deflated rather quickly, and especially when we dished it up. But it still tasted phenomenal. To add a little sweetness, we topped it off with some powdered sugar and whipped cream. Says my mom, "It must be very healthy, right? No egg yolks?" Very minimal amounts of sugar, only enough butter to grease the pan, egg whites, and chocolate (which we all know is good for us...)
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