Looking for a delicious dessert that’s just as sweet as your valentine?
Whip up this yummy chocolate soufflé, packed with warm and gooey antioxidants! With only 15 minutes prep time, and 20 minutes in the oven, this chocolate treat’s benefits are threefold: quick, scrumptious and sun-safe! Thanks to the dark chocolate, one individual soufflé will boost your cancer-fighting powers. It’s so antioxidant-rich that we’ve added it to the list of our favorite SolFoods!
Follow this recipe from Eating Well to fill your Valentine’s Day day with chocolatey love and goodness!
Chocolate Soufflé
Ingredients
- 3 tablespoons granulated sugar, divided
- 2½ ounces semisweet or bittersweet chocolate, chopped
- 1 large egg, separated, plus 2 large egg whites
- 1 tablespoon heavy cream
- 1 teaspoon all-purpose flour
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Confectioners' sugar, for dusting (optional)
Preparation
- Position rack in center of oven and preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray. Coat the insides of each with 1½ teaspoons sugar.
- Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see *No Microwave? below.)
- Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
- Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
- Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth. Then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.
Equipment
- Two 10-ounce ramekins
*No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.