February 28th is National Chocolate Soufflé Day.
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. It typically fluffs up.
The word soufflé is the past participle of the French verb souffler which means “to blow up”.
The chocolate version is a silky smooth, decadent dessert.
3 tablespoons all purpose flour
3 tablespoons unsalted butter
1-1/2 cups milk
12 oz. bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 teaspoon vanilla
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Preheat oven to 375F.
Butter a 2-1/2 quart soufflé or baking dish.
Melt butter in a saucepan over low heat, whisk in flour and milk and cook until it thickens.
Stir in chocolate and stir constantly until melted.
Remove from heat; add coffee, vanilla, and half the sugar.
One at a time, add the egg yolks while whisking constantly; set aside.
In a separate bowl, beat the egg whites to soft peaks and gradually beat in the remaining sugar and continue to whisk until the peaks stiffen.
Gently fold the egg whites into the chocolate mixture then pour into the prepared dish.
Bake 35 – 40 minutes until the soufflé rises 2 inches above soufflé dish.
Dust with powdered sugar and serve immediately.