Here's one of my favorite dessert recipes for two the two of you- Chocolate Souffles. These desserts aren't difficult- just follow the directions carefully. Chocolate with 60- 70 % cocoa solids provide a deep flavor and lots of antioxidants. Separate the egg carefully so there is not yolk in with the white and the white will whip easily.
As soon as they come out of the oven, whisk these delights to the table. Although they are fabulous on their own, for added impact, make a small opening in the puffed center and pour in a little Chambord liqueur.
Makes 2 servings
2 ounces bittersweet chocolate, chopped
½ cup whipping cream
3 tablespoons sugar, divided
1 egg yolk
1 egg white, room temperature
Pinch of salt
Heat the oven to 350 degrees F. with an oven rack in the center. Butter a 2-cup baking dish generously and sprinkle with sugar.
Place the chocolate and whipping cream in a small saucepan and cook over low heat until the chocolate melts. Stir once or twice until chocolate is melted.
Whisk the egg yolk and 1 tablespoon sugar in a small bowl until it lightens. Slowly whisk about ½ of the chocolate mixture into the egg yolk. Whisk the warmed egg mixture into remaining chocolate mixture. Cook over low heat, stirring constantly until mixture thickens. Add vanilla and cool to warm.
Beat the egg white and salt in a small mixing bowl until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff peaks form when the beaters are lifted. Fold into the chocolate mixture.
Spoon the soufflé into the prepared dish.
Bake 23 to 30 minutes or until puffed and the center is set and no longer looks moist. Sprinkle with powdered sugar. Serve warm.
Tip: The soufflé can also be baked in two buttered and sugared ramekins or custard cups
Copyright by Pat Sinclair, 2009 www.PatCooksandBakes.com