Chocolate Soufflé

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Wyatt is enjoying his subscription to Ingredient magazine. The latest issue had a recipe for soufflé. While I love him wanting to try new recipes, I was kind of nervous about him making soufflé. All the cartoons I had watched as a kid always had the soufflé fall because someone made even the tiniest of noises. But we HAD to make them for National Chocolate Soufflé Day (February 28). We were pleasantly surprised at how straightforward they were to make. They were delicious!

Challenges & Solutions:

  • Preparing the ramekins– the ramekins had to be buttered and sugared. Holding on to the ramekin with his affected hand would be a challenge. While Wyatt has a pretty good grasp with his right hand, rotating his wrist is still difficult. The Swedish cutting board allowed him to independently clamp the ramekins into a secure position while he buttered them.
  • Pouring the various mixtures together- Lifting the one bowl with his affected hand is difficult because of both the weight of the bowl and the angle at which he’d have to hold it. We’re still on the lookout for a tipping bowl to add to his collection of cooking tools, so until then, I held it up for him.

“Overall I think this was a great recipe. But the worst thing is, I’m a pretty impatient person. It took a little bit of strength to wait for the soufflés to be done!” – Wyatt

Chocolate Soufflé

Makes 4-6

Ingredients

  • 1/3 cup sugar plus a tablespoon
  • 5 oz. semisweet chocolate
  • 3 large egg yolks
  • 6 large egg whites
  • 1/4 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Butter ramekins and sprinkle with sugar.
  3. In a bowl, beat egg white with an electric mixer and add sugar bit by bit until egg whites form stiff peaks.
  4. Melt chocolate in a double boiler.
  5. Add yolks to chocolate and stir quickly until smooth.
  6. Gently add the whipped egg whites into chocolate mixture bit by bit avoid deflating the eggs.
  7. Spoon mixture into the ramekins and place ramekins onto a baking sheet.
  8. Bake for about 25 minutes

Info 

The top will be crisp but the center will be a little soft (not runny). Eat right a way since the soufflés will deflate.

Recipe from Ingredient, a magazine for kids curious about food