Valentines Day Series: 2. Classic Chocolate Souffle (Mehezabin and Shraddha)

Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé has a slight jiggle and a
centre that oozes seductively when spooned open.

Ingredients

• 1/3 cup (75 mL) unsalted butter, softened
• 1/2 cup (125 mL) granulated sugar
• 5 oz (142 g) bittersweet chocolate, chopped
• 3 oz (85 g) milk chocolate, chopped
• 2 tbsp (30 mL) coffee or water
• 1 pinch salt
• 1/2 vanilla bean, (or 3/4 tsp vanilla)
• 2 tbsp (30 mL) cocoa powder
• 6 egg yolks
• 8 egg whites
• 1/4 tsp (1 mL) cream of tartar
• 2 tsp (10 mL) icing sugar or cocoa powder

Preparation

Grease 8- x 3-3/4-inch (2.5 L) soufflé dish with 4 tsp of the butter; sprinkle with 4 tsp of the sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend at least 2 inches (5 cm) above rim; tie securely with kitchen string.

In large heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, coffee, salt and remaining butter, stirring occasionally.

Slit vanilla bean lengthwise; scrape out seeds and stir seeds into bowl. Remove from heat; whisk in cocoa until smooth. Let cool slightly.

In stand mixer or using electric beaters, beat yolks with remaining sugar until light and thickened enough that batter falls in ribbons when beaters are lifted, 2 minutes. Fold into chocolate mixture.

In clean bowl, beat egg whites until foamy; beat in cream of tartar until stiff glossy peaks form. Fold one-quarter into chocolate mixture; fold in remaining whites until no streaks remain. Scrape into prepared dish.

Bake in bottom third of 375ºF (190°C) oven until edge is firm, top is lightly browned and centre is still jiggly, 30 to 35 minutes. Sift icing sugar over top. Serve immediately.