Chocolate. Souffle.

I love chocolate souffle. To be honest, love isn't a strong enough word. It is my hands-down, all-time favorite dessert. There is just something about its cloud-like cakeiness and molten gooiness that causes me to revel in each warm, oozing morsel. I recently went to Paris over the new year and had THE BEST chocolate souffle of my life. It's really not surprising that the pinnacle of my dessert-eating experiences thus far was realized in the City of Lights; it's just that the souffle I had was so good, I feel the need to share the love. This recipe from Atelier Guy Martin is labeled as easy. The mixture can be made in advance and kept in the fridge. Final baking time is approximately 10 minutes. Bon appetit!

Chocolate Soufflé Atelier Guy Martin

Serves: 4
Prep time: 15 minutes
Cooking time: 10 minutes

Ingredients:

150g (5.35 oz) granulated sugar
275 g (10 oz) egg whites
120 g (4.3 oz) butter
225 g (8 oz) chocolate (60-70%)
20 cl (.85 cups) raspberry coulis (optional)

Preparation:

Preheat oven to 410º F.

Soften butter. Generously butter and sugar 4 individual soufflé dishes.

Melt chocolate and remaining butter together in a bain-marie.

Beat egg whites until frothy. Add 75g (2.7 oz) sugar and beat until firm peaks. Gently fold the whites into the melted chocolate.

Fill the soufflé dishes and level by running a spatula across the tops.

Bake the soufflés for 8 minutes. Check for doneness with a skewer or cake tester and return to oven for a couple more minutes if necessary.

Sprinkle with powdered sugar and open the soufflés with a spoon and add raspberry coulis (optional).