|Serves||4 to 6|
Soufflés are spectacular and surprisingly easy to make. At our house, a chocolate soufflé, still dangerously hot from the oven, is pounced on and quickly devoured with big scoops of vanilla ice cream. Just make sure your kids don’t burn their tongues. You can assemble this soufflé up to 4 hours in advance and let it sit at cool room temperature until it goes into the oven.
|2||Tbsp. unsalted butter, plus 1 tablespoon, melted, for brushing soufflé mold|
|¾||cup (6 ounces) granulated sugar|
|6||oz. bittersweet chocolate, preferably at least 70 percent cacao, chopped|
|2||Tbsp. heavy cream|
|4||large egg yolks|
|1||tsp. pure vanilla extract|
|6||large egg whites|
|¼||tsp. kosher salt|
|¼||tsp. cream of tartar|
|~||Confectioners’ sugar for dusting|
This content is from the book Family Meals by Maria Helm Sinskey.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite