Let's Get to Baking!

Open For Christmas
February 13, 2024

⛄️ Winter’s Still Cold, So Let’s Bake!

There is nothing that warms up a cold winter day like baked goods fresh out of the oven! This week we want to highlight one of our favorite recipes to spice up the snowy landscape!

Our Decadent Chocolate Soufflé Recipe

There's something truly magical about a well-made chocolate soufflé – its delicate rise, the velvety texture, and the rich, indulgent flavor that melts in your mouth. At the same time, soufflés might have a reputation for being finicky, but fear not! With the right technique and a dash of confidence, you can whip up this classic dessert to impress even the most discerning of guests. So, roll up your sleeves, preheat your oven, and let's dive into the art of creating the perfect chocolate soufflé.

Ingredients You’ll Need:

4 ounces (about 115g) bittersweet chocolate, chopped
3 tablespoons unsalted butter, plus extra for greasing ramekins
1/4 cup granulated sugar, plus extra for coating ramekins
1/4 cup all-purpose flour
1 cup whole milk
4 large eggs, separated
1/4 teaspoon cream of tartar
Pinch of salt
Powdered sugar, for dusting (optional)
Whipped cream or vanilla ice cream, for serving (optional)

Wait, I Don’t Have Ramekins!!!

If you don't have ramekins on hand, don't worry! You can still make a delicious chocolate soufflé using alternative baking vessels. Here are a few options:

Ovenproof Mugs or Cups: Look for ovenproof mugs or cups that are similar in size to standard ramekins. Ceramic or porcelain mugs work best as they distribute heat evenly.
Muffin Tins: Use standard-sized muffin tins to bake individual portions of soufflé. Be sure to grease and lightly flour each cup before adding the soufflé mixture.
Small Baking Dishes: Small, oven-safe baking dishes or dishes made for crème brûlée can also be used. Just be sure they are heatproof and of a similar size to ramekins.
Cocottes or Mini Casserole Dishes: If you have cocottes or mini casserole dishes, they can serve as excellent substitutes for ramekins. These dishes are often made of ceramic or cast iron and can withstand high temperatures.
Aluminum Foil Cups: Create makeshift cups using aluminum foil. Simply mold the foil into small cups or shapes and place them on a baking sheet. While not as sturdy as traditional ramekins, they can still work in a pinch.

Regardless of the vessel you choose, make sure it's oven-safe and capable of withstanding the baking temperature. Additionally, you may have to adjust the baking time accordingly based on the size and material of your chosen baking vessels.

Instructions:

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease the bottoms and sides of four 8-ounce ramekins with butter, then sprinkle with granulated sugar, tapping out any excess.
Melt the Chocolate: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and butter together until smooth. Remove from heat and let cool slightly.
Make the Base: In a separate saucepan, heat the milk until it begins to steam but is not boiling. In another bowl, whisk together the sugar, flour, and a pinch of salt. Gradually whisk the warm milk into the flour mixture until smooth. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth paste, about 2 minutes.
Combine with Chocolate: Remove the milk mixture from heat and whisk in the melted chocolate until well combined. Allow the mixture to cool for a few minutes.
Whisk Egg Yolks: In a small bowl, lightly beat the egg yolks. Gradually whisk the yolks into the chocolate mixture until smooth and glossy.
Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar using an electric mixer on medium-high speed until stiff peaks form.
Fold in Egg Whites: Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites, being careful not to deflate them, until no streaks of egg white remain.
(Not sure what folding in egg whites means? We have a full explanation after the recipe!)
Fill Ramekins: Divide the soufflé mixture evenly among the prepared ramekins, filling them almost to the top.
Bake: Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 15-18 minutes, or until the soufflés are puffed and set on top but still slightly jiggly in the center.
Serve: Dust the tops of the soufflés with powdered sugar, if desired. Serve immediately, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy the heavenly decadence!

Tips for Success:

Use high-quality chocolate for the best flavor.
Be gentle when folding in the egg whites to maintain the soufflé's airy texture.
Make sure your egg whites are beaten to stiff peaks for maximum rise.
Serve the soufflés immediately, as they will begin to deflate shortly after coming out of the oven.

With this recipe in your repertoire, you'll be ready to dazzle friends and family with your prowess in the kitchen. So, go ahead, embrace the challenge, and treat yourself to the luxurious delight of a homemade chocolate soufflé. Bon appétit!

How Do You Fold In The Eggs?

There’s no way we can resist this GIF from Schitt’s Creek.

Folding in eggs is a gentle mixing technique used to incorporate beaten egg whites or whipped cream into a heavier mixture, such as a batter or mousse, while minimizing deflation and maintaining a light and airy texture.

Here's a step-by-step guide on how to fold in eggs:

Prepare Ingredients: Begin by preparing the ingredients you'll be folding together. This typically involves whipping egg whites or cream until they reach the desired consistency.
Add a Portion: Using a rubber spatula or a large metal spoon, add about one-third of the whipped egg whites or whipped cream to the heavier mixture. This initial addition helps to lighten the mixture and make it easier to incorporate the rest.
Fold Gently: Using a folding motion, gently cut through the center of the mixture with the spatula, scooping up the mixture from the bottom and bringing it over the top of the egg whites or cream. Rotate the bowl slightly with each fold to ensure thorough mixing.
Repeat: Continue adding the remaining egg whites or cream in two or three more additions, folding gently after each addition. Be careful not to overmix, as this can deflate the mixture and result in a denser final product.
Check for Streaks: As you fold, periodically stop to check for any streaks of egg whites or cream that haven't been fully incorporated. Fold a few more times if needed to ensure even mixing.
Stop When Combined: Once the egg whites or cream are fully incorporated and no streaks remain, stop folding. Be careful not to overmix, as this can deflate the mixture and affect the texture of the final dish.

Folding in eggs requires patience and a gentle touch to achieve the desired light and fluffy texture. With practice, you'll become more comfortable with the technique and be able to create beautifully airy desserts and batters.

If you decide to take on this challenge let us know by tagging us on our Instagram or Twitter!

Need Help Baking This Winter Treat?!

We want you to try the awesome recipes that we provide each week in Santa’s Weekly Favorites, but you may not have the right equipment. We are here to help!