February 28 National Chocolate Souffle Day #chocolatesouffleday and I don’t believe I’ve ever had a Chocolate Souffle. Have you? Being a French food and not eating French Food I think I will settle for a Chocolate Lave Cake which is almost like a Chocolate Souffle. Unless you want to help me back a Chocolate Souffle for dessert tonight.
The Chocolate Soufflé is the height of French decadence. Chocolate Souffle is often associated with different occasions, so it’s only fitting that Chocolate Souffle have its own day to be celebrated.
NATIONAL CHOCOLATE SOUFFLE DAY ACTIVITIES
- Today is the day to get into the kitchen and put some music on the stereo, then prepare a Chocolate Souffle. The most important thing is to serve the Chocolate Souffle just out of the oven,.
- If you’d rather leave the baking to the experts, the you should gather your friends and family and head to your favorite French restaurant for a Chocolate soufflé.
WHY PEOPLE LOVE NATIONAL CHOCOLATE SOUFFLE DAY
- French is synonymous with fancy, and just saying the phrase “Chocolate Soufflé” makes us feel chic and continental.
- Even picky or unadventurous eaters go crazy for Chocolate Souffles.
- Did you know Chocolate Soufflé is more delicate than a Chocolate Cake, more sophisticated than a Chocolate Pudding, and more interesting than Chocolate Ice Cream.
Recipe for Chocolate Souffle
Ingredients
7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Use Confectioners’ sugar for garnish
Directions
- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
- Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.
- Copyright 2007 Television Food Network, G.P. All rights reserved
Thank you,
Glenda, Charlie and David Cates
