So sit back, relax, put your feet up and get ready to be hungry as I introduce to you Georgia.
Hello, dear More Than a Mount Full readers! My name is Georgia and I have something special to share with you. It’s chocolaty and fluffy and best of all, it’s easy as pie (well, actually, it’s easier). But, first things first: I owe many thanks to Chef Dennis for the wonderful opportunity to introduce my blog, The Comfort of Cooking, to you. While I’m not lucky enough to know Dennis personally, I find it amazing that such strong connections can develop through this online support system that seems to keep the food blog world going ‘round. I feel especially lucky to have grown this connection with not only Dennis but plenty of bloggers who share his palpable passion for cooking and interacting with readers. He’s just a treat, as are all of the talented cooks and bakers I’ve gotten to know.
Now, let’s move past the mooshy-gooshy stuff and onto something a little sinful. You with me?
Chocolate soufflé is surprisingly simple, and it doesn’t take a knack for perfect, precise baking to make it in your own home. As my blog title suggests, I’m more of a cook than a baker anyway. However, 2010 was full of new challenges for me, including getting a little more comfortable with flour, sugar and the chemistry that goes into creating a special baked sweet.
Since I’ve started whipping up a few more cookies and cakes along with the soups and salads, I’ve developed a whole new passion and a relatively fearless nature in the kitchen. This soufflé was my most recent baking undertaking, and while I wouldn’t say it was overly challenging, it made me pretty darn proud once it puffed up!
First, a bit of butter and cocoa powder are swirled around the ramekins. Chocolate and a little more butter are melted together in a bowl, and then the vanilla extract (I like to use homemade extract) and egg yolks join the mix. Egg whites, sugar, salt and cream of tartar are whipped into a heavenly soft meringue, then folded into the chocolate. And lastly, the silky smooth mixture is baked, sprinkled with a little powdered sugar and enjoyed with a special someone, or maybe just by yourself. I won’t judge if you’d rather not share.
The Comfort of Cooking is all about easy, elegant comfort food with my own little twist, and I feel that this soufflé represents that, along with my new found fervor for baking, pretty well! I hope you get a chance to stop on by, look around and say hello sometime. I love hearing from my readers and hope to get to know you all a bit better.
Thanks for reading and drooling over chocolate with me, everyone! And, again, thank you Dennis for this super sweet opportunity.
Simple Milk Chocolate Soufflé
3 tablespoons butter
2 tablespoons unsweetened cocoa powder
3 ounces (6 tablespoons) semisweet, bittersweet or milk chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
pinch cream of tartar
Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa powder, tapping out the excess.
In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff, glossy peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the ramekins, about 3/4 full. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 15-20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately.
Adapted from Real Simple