There were some egg whites leftover from the crème brûlée so i decided to bake chocolate soufflé today:
1/4 cup semisweet chocolate
1/4 cup whipping cream
- 2 egg whites
- 1 tbsp sugar
- Preheat oven to 400 degree F. Coat insides and rims of two 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set aside on a baking sheet.
- In a small microwave-safe bowl, combine chocolate and cream. Microwave on high for 30 seconds to 1 minute until smooth, stirring twice. Let cool to room temperature.
- In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Add sugar and beat until soft peaks form.
- Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes until a knife inserted near the center of souffles comes out clean.
- Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture.
The soufflé was so light & airy, like eating a cloud! It didn’t rise straight up but rather turned into a dome on top. After coming out of the oven it fell rather quickly, only had enough time for a picture. The soufflé was not overly sweet so the chocolate ganache gave it a more pronounced chocolate flavor. This is almost like a much lighter version of the chocolate lava cake. If you like a light dessert, this is perfect. Just the right amount of sweetness to satisfy your chocolate craving, but not overly indulgent so you don’t have to feel guilty eating it! 😉