Valentine's Day = Chocolate Souffle

Last Valentine's day my husband accidentally ate our English Bulldog's Valentine treats thinking they were a special gift just for him.  This year, I decided to make Brian his very own dessert.  

I have always wanted to make a souffle, but was just too intimidated to do it.  Claire Robinson on the Food Network made one this week and inspired me to get cooking.  I made one big souffle, but would probably make individual ones next time.  I had a hard time determining when it was done and I think making smaller portions would streamline the cooking process.  I topped it with some cinnamon whipped cream.  It is so impressive, you almost want to host a dinner party for the souffle's 30 second coming out party!

Ingredients

• 2 tablespoons butter, plus more for coating ramekins
• 1/4 cup granulated sugar, plus more for coating ramekins
• 8 ounces good quality dark chocolate, chopped
• 7 eggs, separated
• Pinch salt
• dash of vanilla
• Melted vanilla bean ice cream or cinnamon whipped cream, for serving

Directions

Preheat the oven to 350 degrees F.

Butter 6 ramekins or 1 large souffle dish and coat with granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar. Heat the chocolate and butter in a glass bowl over simmering water in a double boiler, until blended, stirring occasionally. When blended, remove the bowl from the double boiler.

Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form. Add the 1/3 cup granulated sugar gradually, beating constantly until stiff peaks form. In a small bowl, whisk the egg yolks until slightly paler in color. Add the whisked egg yolks to the melted chocolate mixture, add the vanilla and then fold in the egg whites. (Now here is where it can get tricky.  You don't want to overwork the egg whites, but make sure all of the whites are incorporated.)

Spoon or pipe the chocolate mixture into the prepared ramekins and arrange them on a baking sheet. Carefully put them in the middle of the oven and bake until the souffles are risen and cooked, about 18 to 25 minutes Remove the souffles from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the souffles. Enjoy!

Other serving suggestions: lightly sweetened whipped cream or a dusting of powdered sugar or cocoa powder.

Cook's Note: To help the souffles rise evenly, run the tip of your thumb around the inside edge of the ramekins before baking.