See that? The title up there... "Chocolate Souffle." Yeah. That's why I love Tuesdays with Dorie. Because there is no way in hell I would have EVER attempted to make a souffle otherwise. I mean, I didn't even really know what a freaking souffle was, but I was excited to try it at home.So, let's go over the basics. It's true. I'd never had a souffle, never seen one in real life. I wasn't even entirely sure exactly what it was. Turns out, it's a custard-y, puffy cake that can either be sweet or savory. You make it by whipping egg whites until they're fluffy and then you fold in whatever flavor souffle you are going to make. Pop it in the oven, let it rise and then devour immediately.
Now, in theory, this is the perfect dessert for me. It's got a crispy outer edge (I love crispy) and then deep inside, it's ooey and gooey and hot (I always love underbaked goodies). I mean, it's a match made in heaven as far as I'm concerned. How could I have gone 29 years without having a souffle? I have lived a sheltered life, indeed.
Unfortunately, I overcooked mine a bit, I think. Because mine wasn't quite as gooey as I would have liked, but the idea excited me and I'm definitely going to be trying this dessert again soon and hopefully I can master the technique. I mean it was SUPER easy to put together. Well, except for the temporary carpal tunnel syndrome that you get from all that folding. Oh my god, is there anything more tedious in the baking world than folding? Seriously. Can't we come up with some kind of folding attachment for the handheld mixer? Is someone working on this? Please? But aside from that, it was easy. And... my favorite part... I had all the ingredients on hand! No running out to the store to buy a can of instant espresso or a mini bottle of cognac or any of that bullshit. Just eggs, chocolate, sugar, and milk. I can see myself whipping myself up a little souffle instead of a batch of brownies when I get that oooey gooey chocolate craving. And, how incredibly awesome is that? Whipping up souffles on a whim and whatnot? Awesome indeed.
Thank you, Tuesdays with Dorie and specifically Susan of She's Becoming Doughmesstic (who, by the way, has a great blog that you should be checking out regularly anyway) who chose this week's recipe and introduced me to something that might just become one of my favorite desserts.
Chocolate Souffle -- Click title for recipe
So, I was really unsure of how this recipe was going to turn out for me. I quartered the recipe (always scary when there are eggs in the recipe) and completely omitted the milk (since the amount would have been negligible anyway) and it still rose perfectly and tasted wonderful. The only warning? Don't overbake and apparently you can't make these ahead cause they'll fall. But, I doubt I'll ever know that from experience because I think I'll have a spoon in it as soon as I pull it out of the oven anyway (and the burnt tongue for days after).
