Sunday, February 20, 2011

Le Souffle (or something)

This is one of my favorite recipes! I've never been able to blog about it before now because I usually make it for Shabbat and don't have time to photograph it between baking and serving. Luckily, this time I made it for a dinner party, with dairy ingredients for the first time ever! Yes, the amazing thing about this cake is that it tastes the same whether it's dairy or parve, so it's perfect for after a meat dinner, maybe served with some delicious raspberry sorbet or fresh fruit.
It's not really a souffle but it has all of the great taste with none of the temperamental-ness; you can whip up the whole thing in about half an hour and it's pretty foolproof. (After all, it is from the wonderful Kosher By Design: Short on Time.) It has a rich but not overwhelming chocolate flavor, and if you cook it for the right amount of time, the cake will be moist around the edges and hot like delicious chocolatey molten lava on the inside. That's really all one can ask for in life, amirght? Okay, here's the recipe.

Warm Runny Chocolate Souffles
From Kosher By Design: Short on Time by Susie Fishbein

4 ounces good-quality semi-sweet or bittersweet chocolate
½ cup (1 stick) unsalted butter or margarine
4 large eggs
1½ cups sugar, plus a little more for coating the ramekins
¾ cup flour
1 tsp. vanilla

Preheat oven to 450 degrees. Generously coat 8 (6.8 ounce) ramekins with nonstick cooking spray and lightly cot them with granulated sugar. Hold a ramekin on its side. Tap the sides, turning the ramekin to coat the sides with sugar as well. Repeat with remaining ramekins.
Break the chocolate into small pieces; place it and the butter in a small microwave-safe dish. Microwave on medium power for 15-second intervals, stirring between, until the chocolate is completely melted.
In the bowl of an electric stand mixer, beat the eggs on high speed until foamy. Slowly pour in the sugar, and continue beating until very fluffy and pale yellow. On low speed, stir in the flour and vanilla, until thoroughly combined.
Increase speed to high, and while beating, slowly drizzle in the melted chocolate mixture. Once added, beat until all the chocolate is incorporated, about 1 minute.
For ease of pouring, transfer the batter into a large measuring cup. Fill each ramekin halfway. Set the ramekins onto a baking sheet and bake for 14-15 minutes, or until the tops are brown and the centers are warm.
Alternatively, the filled ramekins can be refrigerated. Just leave at room temperature for 30 minutes before baking.
Serve immediately, being careful because the ramekins are hot!

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