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These really aren’t that difficult, I promise. It’s actually one of my go-to desserts, even when there’s only 2 of us, because after a day in the fridge they sink so much that they become almost like a moist chocolate cake!

This is the recipe I use, from Martha Stewart, and it has never failed me.

Chocolate Souffles

Ingredients:

1/4 cup of sugar, plus extra for lining ramekins/baking dishes
1 cup of chocolate chips (or 1 cup of coconut milk and a few tablespoons of cocoa powder with a little sugar)
1 teaspoon of vanilla extract
4 egg whites
3 egg yolks, lightly beaten
1/4 teaspoon of cream of tartar (or lemon juice if you don’t have it)

Preheat your oven to 350. Lightly grease 5-6 ramekins or small round baking dishes, and then add about a tablespoon of sugar. Swirl it around until the sugar has covered all of the inside of the ramekin/dish (and dump out the excess into another dish). Repeat with all of your baking vessels.

You need 2 bowls. In one bowl, either melt the chocolate chips (microwave, 30 seconds, stir until all chocolate chips have melted, you might need a few more seconds but don’t over do it) or mix together coconut milk with cocoa powder and sugar (I do this all the time, an easy way to make “melted chocolate” when I don’t have chocolate chips on hand). When the melted chocolate is cooled to room temperature, add the egg yolks and mix gently.

In the other bowl, add the egg whites and cream of tartar (or lemon juice), and beat with a hand held mixer until soft peaks form (the stages are, roughly: first foamy, turns into a white liquid, starts to thicken, gets a glossy shine, starts to really stiffen). Just check it often by turning off your mixer and lifting it out of the eggs to see if little peaks hold their shape. Just after it starts to thicken, gradually add in the 1/4 cup of sugar, while mixing, and continue to mix until those little peaks really hold their shape. (You can also do this by hand, it justs hurts. But the pain is worth every bite.)

Now the tricky part. With a spatula, scoop out as close to half of your egg white mixture as you can get and plop it into your chocolate. “Fold” the egg whites into the chocolate by, well, folding (as much as you can do that with a liquid) the chocolate mixture over the egg whites. Do the best you can, just don’t stir or whisk. Do the same with the rest of the egg whites, just until your souffle batter is fully incorporated, no whites showing. Pour into each of your ramekins/baking dishes, clean off the edges of each (which you can see I didn’t really do), and set on a sheetpan in the oven. Bake for 30-35 minutes, until puffed and delicious. Dust with powdered sugar and serve!

Most people would say serve immediately, you can’t store them as left overs. I say try it (or pig out, if you insist). After a day in the fridge, I swear it tastes like chocolate cake. Kind of like a devil’s food cake. It’s delicious. Because it’s chocolate. Don’t waste it.

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