Good morning all!!!
It has been WAY too long since I published a post on this blog, so to begin, a little life update:
First off, I am enrolled in two summer classes. The first, neuroanatomy, is online and is wickedly difficult, spanning the entire four months of summer. I just did my second online midterm last Wednesday and my self-esteem still has not fully recovered. The second class is cultural psychology, which is condensed into one month with lectures three times each week. I love the content and the professor is such a lovely person. I had the first midterm for that class last Friday and I feel pretty good about it.
I am also working full-time at the same job I have had for the last four summers. While it varies across countries, full-time employment is defined in Canada as working 30 hours or more per week at one's main or only job. Well, from July 1-15, I worked just over 97 hours.
Balancing school and work has been a real challenge for me, and while it means I will only have one more university term to go before I graduate and I can start saving up for graduate school, I have not had much time for anything else.
That being said, a few weeks back, my friend Travis and I got together to celebrate his 29th birthday and tried our hand at making chocolate soufflés. I think they actually turned out pretty well.
- Unsalted butter
- 1/4 cup sugar
- 1 cup semisweet chocolate chips
- 1 tsp pure vanilla extract
- 1/4 cup water
- 3 large egg yolks, 4 large egg whites
- 1/4 tsp cream of tartar
Preheat oven to 350 degrees F. Lightly butter a 1 1/2 quart baking dish. Lightly coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
In a large heatproof bowl set over a pot of boiling water, combine chocolate, vanilla, and water. Stir until chocolate is melted and mixture is smooth. Takes about 10 minutes. Then remove from heat and let cool to room temperature, about 20 minutes.
Separate egg whites from egg yolks. Then stir egg yolks into cooled chocolate mixture until well combined. This is your soufflé base. Set aside.
In a large bowl, using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form, about two minutes. Then gradually add sugar and beat until stiff, white peaks form, about five minutes. Do not overbeat.
In two halves, fold egg-white mixture into soufflé base. To do this, use a silicone spatula to gently cut through the centre of the base and lift up some from the bottom of the bowl. Turning bowl, continue to cut down and lift up base until just combined.
Transfer mixture to baking dish, ensuring none gets on the top edge of the dish. Smooth top.
Bake soufflé until puffed and set, around 30-35 minutes. DO NOT OPEN OVEN during first 25 minutes of baking. Then SERVE IMMEDIATELY.
- Travis and I actually made two smaller soufflés in baking dishes I gave him as part of his birthday present, thinking they would be about the right size for individual soufflés. They were bigger than I thought, but any size or number of baking dish(es) would work for this recipe as long as the mixture reaches just below the top edge.
- Do not be fooled by all the talk about how difficult they are to make. It was actually really easy and we had so much fun.
- We only ended up eating one soufflé right away, and by the time we finished, the second soufflé was a perfect example of why recipes say to serve them immediately: they really do collapse.
Have you ever made soufflé before??? Let me know in the comments below!!!