Beating the Soufflé Clock

        One day I want to be able to say I've baked everything, so since I had (emphasis on the past-tense) never attempted to make a soufflé... I went and made a soufflé. Rather, I made a bunch of cute, itty-bitty chocolate soufflés in my new mini ramekins, the ones I bought just recently as a spur-of-the-moment type thing. 
        I was quite the sight running through my kitchen with my camera after taking these chocolate soufflés from the oven, desperately trying to snap some good shots before the beautifully risen puff could begin to settle. This photo was as fast as I could manage, though I'm pleased to say they rose well past this point!

Mini Chocolate Soufflés

        I must give credit where it's due. First of all, I didn't bake these babies alone-- my younger brother decided to participate and was an excellent helper, too. I taught Robert how to separate an egg and he ended up being pretty pro at it. He also happily volunteered to eat one of the four soufflés we baked, but who am I kidding? So did I.
         Second of all, my inspiration to make chocolate soufflés came from my lovely cousin Leah. This is the very same Leah I made chocolate crackles with last month. During that visit she let me eat one of her to-die-for chocolate soufflés, so I asked her for the recipe and she passed it on to me. This, my friends, is it.

        These soufflés are intensely chocolatey and almost mousse-like. Baked in mini ramekins they are the perfect portion size, and nothing beats eating one fresh from the oven while they're fully risen and hot (though they still taste like heaven anytime).
        Meet my kind of dessert.

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Mini Chocolate Soufflés

(Adapted from Lunch in Paris)
Print This Recipe
Yield: Approximately 4 servings | 4 3 1/2" ramekins

Ingredients

Butter and sugar for the molds
7 1/4 ounces good-quality bittersweet chocolate (60-65%), chopped
2 tablespoons espresso or strong filter coffee
5 eggs, separated
1/2 cup white sugar
A pinch of salt


Directions

1. Preheat oven to 350 degrees F. Lightly butter and sugar four 3 1/2" ramekins.
2. In the top of a double boiler or in a microwave, melt chocolate with coffee. Let cool.
3. Separate eggs-- whites into a large mixing bowl, yolks into a medium mixing bowl. Whisk together egg yolks and 1/2 cup sugar until mixture is a light lemon yellow. Pour melted chocolate into the egg yolks and quickly whisk to combine; it will be quite thick.
4. In a large bowl, beat egg whites with a pinch of salt until they hold a stiff peak. Gently fold a third of the beaten egg whites into chocolate mixture to lighten it. Add chocolate mixture back into remaining egg whites; fold gently to combine.
5. Filling to just under brim, divide batter evenly between prepared ramekins. Place ramekins on a baking sheet and bake for approximately 20 to 30 minutes, or until cakes are still a little jiggly but not raw on top. Don't wait until tops are stiff and springy or they will likely be overcooked underneath. If center feels reasonably firm, remove from oven. Serve immediately.

Note: This recipe can be made in larger ramekins, just be sure to adjust the baking time accordingly.