My husband and I don't usually make a huge deal out of Valentine's Day. We don't hate it, it's just not a huge celebratory holiday for either of us. We save that for our birthdays and anniversary. For V-Day, we get each other small gifts and spend time together, usually over a meal. This year we decided to keep it simple and go out for a coffee date at one of our favorite local places (also known as our home away from home), Zeppole Cafe. They make their own fresh doughnuts daily and their coffee is out of this world. I recently discovered their red tea chai lattes and am hooked. Thankfully it's only about 2 miles away from our house!After our coffee date, we headed home and I put a simple but tasty dinner together. Since I've been pregnant I haven't been able to think of eating fish or seafood without turning green...until about 3 weeks ago! I'm so excited because I love fish and it's such a healthy option for protein in our diet. I found an incredibly simple recipe: lightly coating a fillet (I used cod) with a mix of Panko, olive oil and spices, then baking in a 375 degree oven for about 20 minutes. Surprisingly delicious for sure! So last night, the cod was featured along with polenta and roasted broccoli. If you haven't tried roasting broccoli, you have to - the flavor is amazing and such a departure from just plain steamed veggies.
But the point of this post is the special Valentine's Day dessert: the chocolate souffle! I've never made souffle and honestly can't remember eating one either - so of course I had to try it. This recipe is incredibly simple and has inspired me to try other souffle recipes that are more complex. This souffle is delicious on it's own, but would be even better topped with whipped cream or macerated strawberries.
Simple Chocolate Souffle
Ingredients
- 2 tbsp. unsalted butter (plus more to grease the ramekins)
- 1 tbsp. sugar (plus more for the ramekins)
- 1/2 cup good chocolate syrup
- 1 large egg yolk
- 3 egg whites
- 1/2 tsp. cream of tartar
Instructions
1. Preheat oven to 400 degrees. Butter four 6 oz. ramekins, coat with granulated sugar and tap out excess. Put the ramekins on a baking sheet and transfer into the freezer while you assemble the batter.
2. Heat the chocolate syrup and 2 tbsp. butter in a small saucepan over low heat until the butter melts. Let the mixture cool. Whisk the egg yolk in a medium bowl, then slowly mix in the cooled chocolate mixture until well combined.
3. Beat the egg whites and cream of tartar with a mixer on medium high speed until soft peaks form. Add 1 tbsp. sugar and beat until stiff peaks form.
4. Fold one-third of the egg whites into the chocolate mixture until combined. Fold in the remaining egg whites in two additions until no white streaks remain. Divide the batter among the prepared ramekins.
5. Bake until the souffles are puffed and browned around the edges - about 18 minutes. Be sure to serve IMMEDIATELY from the oven, as they will deflate as they sit and cool.
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