Please make sure and update your readers! I moved the blog over to a new host so things may be a bit strange. I'm working on it! It's hard to believe that February is just about half way over. That means that we have 11 months left of 2012, I've been married for 3 months now (!), and Valentine's day is just around the corner. Valentine's day is a holiday I tend to forget about until the last minute mainly because it has never been a big deal for me. I went to an all-girls private high school (those who know me are laughing at all of the irony in that) so Valentine's day typically involved buying chocolate, flowers, baking cupcakes, and giving hugs to my group of friends. Even though most of us had a significant other for the holiday, it seemed so much nicer to take the day to show our love for each other and stuff our faces with chocolate. Not that we needed a specific day to do that, but the excuse didn't hurt.
random note: you can definitely see me in the reflection of the spoon!
Now, every Valentine's day my husband and I stay in and cook a nice meal. We typically alternate who cooks dessert and who cooks the dinner. For our first Valentine's day together, I made steaks and he made a multi-layer red velvet cake - clearly, he's a keeper. Last year, I was in charge of dessert and decided to make chocolate souffles - I even posted the recipe and photos in the infancy of this blog. Suffice it to say, those photos need a re-do. Badly. The recipe though, is still great.
I think people are often intimidated by souffles and their delicate nature, but in reality, souffles are pretty easy. They don't have to tower to astonish heights that would make French chefs blush. While a towering souffle is nice, it's not necessary because in the end, they all deflate and they all taste delicious. In fact, I accidentally poured this batch of souffle batter into my large ramekins so they didn't quite get puffy. They still tasted amazing, though. Try making some for an impressive Valentine's day dessert or just as a chocolatey pick-me-up for yourself.
Gluten-Free Chocolate Souffle
Yield: 4 souffles
Recipe from Mark Bittman
About 1 Tbsp butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
1/4 tsp. cream of tartar.
1. Preheat oven to 350F. Butter your ramekins and also sprinkle a bit of sugar in them. Swirl around and then invert to remove excess sugar.
2. Whisk together sugar, minus 1 Tbsp, and egg yolks until thick and ribbon-y.
3. Add melted chocolate and whisk together until well combined.
4. In a separate, clean and dry bowl/standmixer, whip egg whites, salt, and cream of tartar together until soft peaks form. Add remaining tablespoon of sugar and beat until peaks are stiff and glossy.
5. Add a generous spoonful of egg whites to yolk/chocolate mixture and gently fold until mostly combined. Add remaining egg whites and gently fold, turning around outside of the bowl and being careful not to deflate whites. Some streaks may remain, that’s okay.
6. Divide amongst soufflé dishes/ramekins and bake for about 20 minutes, until center is just set.
7. Remove from oven and serve immediately. They will be began to fall instantly but no worries, they will be delicious.