Cooking Class: Simply Soufflé
Looking for a light, elegant ending to an Easter brunch or a springtime gathering? With just a few steps, you can whip up a dessert that's sure to win rave reviews.
Simply Soufflé by L'Academie de Cuisine
1 to 2 tablespoons soft butter
2 tablespoons granulated sugar
3 tablespoons butter
3 tablespoons flour
1 cup cold milk
6 tablespoons sugar
1½ tablespoons cocoa powder
5 yolks (room temperature)
5 whites (room temperature)
Pinch of salt
How to Make the Chocolate Soufflé
1. Preheat the oven to 400 degrees. Brush five 8-ounce ramekins with the soft butter and coat with sugar.
2. Melt the 3 tablespoons of butter in a pot on the stove. Stir in the flour. Add cold milk all at once and stir. Bring to a boil, remove from heat.
3. Add the 6 tablespoons of sugar and the cocoa powder and stir with a whisk until mixed.
4. Add the five egg yolks and stir until mixed.
5. Place the egg whites in a mixing bowl and add a pinch of salt. Whip the whites to a soft peak.
6. Add a large rubber spatula full of whites into the milk mixture. Then fold all of the milk mixture into the egg whites.
7. Pour batter into the ramekins, filling to just below the rim. Place ramekins on an oven rack, about 1 ? 3 of the way from the bottom of the oven. Cook at least 15 to 25 minutes. Do not open oven during the first 15 minutes. The soufflé is done when it has risen about 2 inches above the rim of the ramekin, and has a firm jiggle to it.
8. Remove from the oven and sprinkle powdered sugar on the top. Serve immediately.
All photos by Stacy Zarin-Goldberg.