I used to plan what I was going to make or bake for this blog three months in advance… That lasted about three months.
The more recipes I pinned, the more quickly I forgot about this brilliant recipe that I “had to make” at some point. The world of Tastespotting, Pinterest, and Punchfork have caused my Google Calendar to be a complete and utter mess, laden with every tasty looking recipe I have ever stumbled across that I will probably never get around to making.
I need to go on a diet. No, not a real diet, like restricting my calories. Nonsense! I need to go on a Pinterest diet so I stop pinning and finally get around to baking some of the originals.
At some point in time I told myself I would make Chocolate Soufflé. I even bought the little ramekins for it! But for some recipe or reason, I postponed this and I am just now getting around to making it.
I wanted to make a homemade Chocolate Soufflé for a variety of reasons… The warm, molten center, the rich chocolate flavor, the cute little ramekins… but mostly because I wanted to put my KitchenAid mixer to use and whip the heck out of those egg yolks to make the cake rise.
It’s easy to make and pretty much tastes like eating brownie batter. But better.
8 oz. good quality semi-sweet dark chocolate
12 tablespoons butter
1 cup granulated sugar
3 tablespoons cornstarch
4 whole eggs plus 4 egg yolks
- To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.
- Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top.
- Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.