Souffle

A Souffle is a lightly baked cake made with egg yolk and beaten egg whites combined with other ingredients and served as a savory or sweet dish.


Every souffle is made with two basic components:

• A French custard base/flavored cream sauce or puree
• Egg whites beaten to a soft peak meringue

The base provides the flavor and the whites provides the "lift". Foods commonly used for the base in a souffle include cheese, jam, fruit, and berries. Chocolate, banana and lemon are used for desserts, often with a large amount of sugar

Chocolate Souffle:

• 1/3 cup sugar plus additional for sprinkling
• 5 oz bittersweet chocolate (not unsweetened), chopped
• 3 large egg yolks at room temperature

• 6 large egg whites
• Accompaniment: lightly sweetened whipped cream

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

(http://www.epicurious.com/recipes/food/views/Chocolate-Souffle-106173#ixzz2HccHK7qa)

I found a site that talks about what could have gone wrong if your souffle did not rise.
(http://www.tasteofhome.com/Cooking-Tips/Desserts/Problem-Solving-Pointers-for-Souffles)

Souffle did Not Rise

• Egg whites were over beaten. Beat just until they reach a stiff peak.

Ingredients weren't gently folded together.

• The batter wasn't gently spooned into the dish. The oven wasn't preheated properly.

Souffle Overflowed the Dish

• Next time, make a foil collar for the dish or use a larger dish.

Souffle Fell

• A souffle will begin to fall shortly after it is removed from the oven. Plan the serving time well and have the guests waiting for the souffle.

Happy baking!
-Ashley