Ghirardelli Chocolate Soufflé, adapted from GhirardelliI’m devoting the majority of my Valentine’s Day baking to Ghirardelli’s recipes featuring their baking bars, their recipes found on the inside wrappers. They’re good recipes as well as good-quality chocolates, and this marks the first time I’ve ever made a soufflé, though sweet rather than savory. I like the “crunch” from the coarse sugar on the outside of the soufflé when scooped into a serving bowl, once it’s on the spoon and in the mouth; tasting and feeling the outer portion of the soufflé. This dessert has the comparison of soft mousse in the middle with that crunchiness encircling it. The texture is delightful.
Preheat oven to 375° Fahrenheit. Grease a 1 1/2-quart ceramic baking dish (soufflé bowl), then coat with 2 tablespoons granulated sugar.
Break 6 ounces semi-sweet chocolate; melt in a double broiler– or covered, medium-power, in the microwave– check and stir every 30 seconds.
Set aside and cool slightly.
Blend 1/4 cup granulated sugar and 1 tablespoon flour in a heavy medium-sized saucepan; pour in 1/2 cup heavy cream or half ‘n half. Cook over medium heat just to dissolve the sugar.
Separate the whites from the yolks of 4 large eggs. Beat the yolks. Gradually add the warm sugared cream into the yolks while constantly stirring. Pour all of it back into the saucepan; mix well, then remove from heat. Stir in the melted chocolate. Add 1/2 teaspoon vanilla extract and a pinch of salt.
In another clean bowl having clean, dried beaters, beat the egg whites until stiff along with a pinch of cream of tartar.
Marry the chocolate and the whites.
Scrape into prepared soufflé bowl;
Bake 30 to 35 minutes. May dust with confectioners’ sugar or couple with vanilla ice cream. This serves 4 people. If you have a fast-baking oven, 30 minutes will do it just fine.
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