Well my friends, I also have to admit that being the dessert fiend that I am, I also believe that every once in a while, a decadent and delicious chocolate lava cake or a perfect chocolate soufflé is good for the soul! I have had the great pleasure of taking cooking classes in Florence from the renowned Italian pastry chef, Simone de Castro. Aside from teaching us how to make amazing dishes like creamy artichoke risotto, perfect homemade ravioli, and stuffed zucchini flowers, we learned how to make his special Chocolate Soufflé in our last class, which was oh so fluffly, rich, light and EASY! Soufflé in under 15 minutes - I absolutely had to share this one with all of you!
Side note . . . We measure everything in grams in Florence, so I really hope I converted this correctly, so you can make this deliziosa dessert at home! Take a peep at these ingredients that serves THREE people . . . it really ain't all that bad for you, so get out those ramekins and a scoop of vanilla gelato and have a sweet, sweet night with this WeekNight Bite!
5 egg whites
2 tbsp + 2 tsp fine white sugar
2/3 cup whole milk
1/2 cup + 2 tbsp good quality chocolate chips
(we used 60% cacao chips)
2 tsp cornstarch
2 egg yolks
1. Whip the egg whites and sugar VERY well with an electric hand mixer. The result should be very fluffy. Once you think they are fluffy,
keep whipping a little longer!
2. Heat the milk on the stove, and once hot, add chocolate chips at a low-heat and combine until they smooth and melted. Do not overheat and
burn the chips! Remove from stove and transfer into a bowl.
3. Combine the egg yolks and cornstarch and whip until it is creamy
4. Add the cornstarch/egg yolk mixture into the melted
chocolate and combine well.
5. Gently, gently add the whipped egg whites into the chocolate mixture and fold together delicately by hand until combined. Don't overmix!
6. Pour into 3 ramekins. (We used a shallow baking dish in class, as pictured above, because we couldn't find the ramekins, but it will look more like a
puffed soufflé if you use ramekins.)
7. Place ramekins on a deep baking sheet and pour water on the
sheet surrounding the ramekins.
8. Bake at 400˚ for 12 minutes. After 12 minutes, soufflés should be light and puffy. Make sure not to get impatient and open the oven before 12
minutes, like I tend to do when I'm baking. Oops!
Sprinkle with some powdered sugar, serve with a small scoop of vanilla gelato, and ganish with your favorite berries!
Have a sweet weekend!