Today we celebrate a deliciously delightful dessert-the chocolate souffle!
According to nationaldaycalendar.com, "the word soufflé is the past participle of the French verb souffler, which means “to blow up” or more loosely “puff up” which describes a soufflé perfectly.
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites that are combinThe word soufflé is the past participle of the French verb souffler, which means “to blow up” or more loosely “puff up” which describes a soufflé perfectly. A soufflé is a lightly baked cake made with egg yolks and beaten egg whites that are combined with other ingredients to make the dish either a savory main dish or a sweet dessert.
Two essential components make up every soufflé.
A French crème patisserie base/flavored cream sauce or puree
Egg whites beaten to a soft peak meringue
A soufflé gets its flavor from the base, and the egg whites provide the lift to puff it up. A variety of cheeses, jams, fruits, or chocolates can be baked into the base of the soufflé. Many soufflé bakers like to puncture the top of the soufflé after removing it from the oven. Then they pour mouth-watering sauces onto it, such as chocolate, vanilla, or for a savory flavor cheese and herbs."
In honor of today, here's some ways you can page homage:
📍Order a soufflé from your favorite restaurant. Don't forget to give them a shout -out.
📍 Invite family and friends over make this recipe: 𝗔𝘇𝘁𝗲𝗰 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗦𝗼𝘂𝗳𝗳𝗹𝗲 𝗖𝗮𝗸𝗲𝘀
The texture of these intense flourless chocolate cakes is lightened by beaten egg whites.
Ingredients
1 teaspoon plus 3 tablespoons sugar, divided
1 tablespoon butter
4 ounces bittersweet chocolate, coarsely chopped
2 eggs, separated
1/8 teaspoon Korintje Cinnamon
1/8 teaspoon cayenne pepper
Aztec Chocolate Glaze (optional, see below)
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Preheat oven to 400°F. Spray two Prep Bowls with nonstick cooking spray and coat insides with 1 teaspoon of the sugar, tapping out excess; set bowls aside. Melt butter and chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 15 seconds. Set aside to cool.
Beat egg whites in Classic Batter Bowl with Stainless/Silicone Sauce Whisk until foamy. Continue beating, gradually adding remaining 3 tablespoons sugar. Continue beating until soft peaks form. Whisk egg yolks, cinnamon and cayenne pepper into cooled chocolate mixture. Gently fold in egg whites.
Pour batter evenly into prepared Prep Bowls. Bake 16-18 minutes or until cakes spring back slightly when gently pressed with fingertip. Remove from oven; cool 10 minutes. Turn cakes out onto serving plates. Serve with Aztec Chocolate Glaze, if desired.
𝗬𝗶𝗲𝗹𝗱: 2 cakes servings
𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Calories 250, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 40 mg, Carbohydrate 16 g, Protein 3 g, Sodium 10 mg, Fiber 2 g
Your Pampered Chef Cook Tip:
Make sure to have egg whites at room temperature for best volume when beating. Use a gentle folding motion when incorporating egg whites and the chocolate mixture. This will provide a soufflé-like texture to these decadent cakes.
For intense chocolate flavor, look for a fine-quality chocolate bar with at least 60% cocoa content.
𝗔𝘇𝘁𝗲𝗰 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗚𝗹𝗮𝘇𝗲: Place 1/4 cup heavy whipping cream, 1/2 teaspoon sugar and 1/2 teaspoon Double-Strength Vanilla in Small Micro-Cooker®; microwave on HIGH 45 seconds or until hot. Add 2 ounces bittersweet chocolate, finely chopped, 1/8 teaspoon Korintje Cinnamon and 1/8 teaspoon ground cayenne pepper; stir until smooth. Drizzle over Aztec Chocolate Soufflé Cakes, if desired.
1-cup Prep Bowls #1825
2-cup Prep Bowls # 1742
3-cup Prep Bowls # 1743
Don't have these item on hand, don't panic. Pick them up here⬇️
ACTION STEP: Prepare this decadent treat and then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here: