For some reason, I’ve always been intimidated by the souffle. I think it’s all of those years of hearing people go on about how everything has to be perfect, “don’t open the oven door or it will collapse,” and of course it’s French, so who wouldn’t be a little intimidated? I finally decided to give it a go and not only was it pretty easy, but easy enough for me to come up with my own recipe that didn’t fail. Can’t be that difficult then, right?

So, some reassurance about the souffle falling. Yes, they will fall if you peek in the oven so turn on your light and you’re good. If you decide to check it at the end to see if it’s done and close the door afterwards, it wont fall. Just limit it to once, towards the end. They fall when they are exposed to cold bursts of air. So, if you take your food and shoot pictures of it like me, they aren’t going to look as tall. At least not in the winter in Maine! (For reference though, this souffle pictured here had an inch high rise when it came out of the oven.) But, if you serve them immediately, you will present a lovely, tall souffle. Once you put that spoon to it though, the heat escapes and it will collapse. But who cares? You’re eating it then!

Chocolate Souffle

Ingredients

• cooking spray
• 3 Tbsp granulated sugar, plus more for dusting ramekins
• 3 Tbsp Smart Balance Milk
• 2  oz semi-sweet chocolate, chopped
• 1 Tbsp flour
• 1/8 tsp vanilla extract
• 1 large egg, separated
• 1 large egg white
• powdered sugar for dusting (optional)

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Position rack in center of the oven. Preheat oven to 375°F. Generously spray the ramekins with cooking spray and coat with sugar, knocking out excess.

Using a double boiler, heat milk and chocolate chips until almost melted, stirring continuously. Stir in 2 tablespoons of sugar, flour, and vanilla extract. Whisk in egg yolk and set aside.

In a medium bowl, or standmixer, whisk the egg whites (two large eggs worth) on high speed until soft peaks form. Slowly, add the remaining 1 tablespoon of sugar in until glossy peaks form.

Gently fold about a third of the egg white mixture into the chocolate mixture. Then add the rest in, taking care not to over mix, until there are no white streaks present and you are left with a light chocolate colored mixture.

Pour the batter into the prepared ramekins and level with a spatula. Place the ramekins on to a baking sheet and place in the center of the oven. Bake until the souffle has risen and has a slight crust on top, about 16 to 18 minutes.

Dust with powdered sugar and serve immediately.

Yields 2 six-ounce souffles

Serves 4

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