Private Chef Yves Bainier of Cape Cod, offers another one of his recipes, a Chocolate Souffle. http://www.chefybainier.com/
Serving: 4 people
4 oz. chocolate semi sweet
2 egg yokes
2 oz butter
5 tbsp. sugar and 2 tbsp. of sugar for dusting
3 egg whites
Powder sugar for decoration
Utensil: 1 stainless steel bowl
4 soufflé cups ceramic ramequin 6 oz
1 pastry brush
1 plastic spatula
Prep the soufflé ramequin by brushing the inside with a soft butter (thin coat) then add the sugar and moving around the mold until the entire inside mold is coated with it; remove all excess.
Do not touch the inside because it will prevent the soufflé to rise.
Preheat the oven at 300 degrees.
In a double boiler, place a medium size stainless steel bowl with the chocolate and butter until melted. Let it cool off for a minute, then add the egg yolks.
Whip the egg white until firm, but not too stiff. Then add the sugar until the egg white stiffens (5 tbsps) you should begin whipping the egg white as soon as the chocolate mix is removed from the double boiler .
Wisk a spoon of whipped egg white into the chocolate bowl, then gently fold the remaining of the egg white with a soft end spatula.
Unfold the mix into the soufflé mold at level, clean the edges, and cook for 25 to 30 minutes.
Serve immediately when ready; the soufflé will go down quickly after being removed from the oven. You can serve it with raspberry sauce and or vanilla ice cream.