At first glance, you might see this week’s quote as somewhat odd for a culinary website. But I have a confession to make! Every week, I aim to vary the recipes on this website in the hope of providing a well-rounded treat for those dining alone. But, if I have to be honest, I am, and will always be, a baker first. Hence, this week’s quote!
Consider the posts: The crackling exterior of a perfectly baked baguette masking a moist, soft, crumbly interior. Butter steaming in a handmade all butter pie crust. Plums melting in a crimson river of cream under a crumbly crag of crystalized sugar. Or the piece de résistance – a warm all butter croissant, fresh from the oven, melting with butter and drizzled with honey. Irresistably shameful.
In preparing this week’s post, I discovered soufflés might harbor an even stronger shade of shame. Truth be told – whether risen or fallen, baked or undercooked, they are still extremely tasty. It was the ultimate discovery for a dessert that has often seemed finicky, particular and unapproachable. Recipe wise, they are quite particular requiring the perfect ingredients at the perfect temperature to orchestrate the notes needed to make a symphony rise. But any recipe that can be enjoyed even when the cook fails is far from finicky. The seemingly sophisticated soufflé is not so unapproachable after all! A perfectly baked soufflé hints of a soft, pillowy cake oozing with warmth. Underbaked, they reminisce of an enlightened mini molten. Shamefully yummy!
I love to bake, rarely standing over a stove long enough to experience it’s warmth. Some people name their cars…I named my oven! It’s true. Audrey Hepburn told me too! Darling, she said, a single lady never malingers over a stove when she has an oven to do the heavy lifting. And since we’re in the midst of a soul-baring confession, hidden within this dish are ruby red raspberries caved under a dark chocolate soufflé. What a wonderful shame!
- Enough softened butter to coat the ramekin
- Roughly 1 tablespoon of granulated sugar
- 5-7 red raspberries
- 2 tablespoons bittersweet chocolate chips
- 1 tablespoon granulated sugar
- 1 tablespoon whole milk
- 1/2 tablespoon dark chocolate chips
- 1/2 tablespoon milk chocolate chips
- 1 teaspoon cornstarch
- 1/8 teaspoon cream of tartar
- 1 egg white, room temperature
- 1/2 of egg yolk, room temperature
- Double Boiler
- Bain Marie
- Coat the edges in butter and sprinkle with enough granulated sugar to coat the sides. Add the raspberries in the bottom, gently mashing with a teaspoon to release their juices. Place in the refrigerator to chill.
- Separate the egg yolk and the egg white into two separate bowls.
- To the egg white, add 1/8 teaspoon cream of tartar. Using a handheld mixer with only 1 beater attached, whip the egg whites on medium speed until soft peaks form (about 3 minutes). Next, add the tablespoon of sugar and continuing whipping the egg whites on medium speed until glossy, soft white peaks begin to form (about 3 more minutes). The egg whites are done when they begin to hold their shape (or if you turn the bowl upside down and they stay put! A lovely kitchen trick for the kiddos!) Place them in the refrigerator to chill.
- Melt the chocolate in a double boiler over medium heat. Once melted, immediately whisk in the milk until the chocolate is well incorporated and a sauce begins to form. Add the cornstarch, stirring until thickened. Remove from heat and set aside to cool for at least 15 minutes.
- Preheat the oven to 375°.
- Add 1/2 of an egg yolk to the chocolate mixture stirring to combine. The chocolate will have a lovely glossy finish!
- Gently fold the chocolate into the egg whites incorporating enough air as you go to ensure they don't collapse. Pour the chocolate meringue into your pre-chilled ramekin. Run your thumb around the edges creating a ring around the outside. This will help the soufflé rise properly.
- For the Bain Marie, place the ramekin in the center of a small deep set pan. Place the pan in the oven and fill the bottom with water deep enough to come at least 1" up the sides of the ramekin.
- Bake at 375° for 25-30 minutes until risen and set at the center. Doesn't that look delicious?!?
- Generously sprinkle with powdered sugar and serve immediately. You did it! You made a soufflé!
- This recipe calls for specific measurements of chocolate; however, overall you need 3 tablespoons of your favorite chocolate.