Simpler souffle: take a shortcut for a foolproof dessert

Seasoned cooks claim that souffles aren't half the challenge most people think they are. But the traditional method does take some careful stove time--you have to constantly stir a flour and milk mixture to create a thick white sauce, the secret to the souffle's stability. Here, we've eliminated that finicky step. Rather than stovetop stirring, you stabilize the souffle by beating sugar into the egg yolks and whites separately. The result is a billowy, rich dessert that belies its simplicity. Whipped cream and raspberries give it a romance you can get away with only once a year.

Chocolate Souffles

PREP AND COOK TIME: 30 minutes

MAKES: 4 servings

1 cup chopped bittersweet or semisweet chocolate (6 oz.)
2 tablespoons milk or whipping cream
4 large eggs, separated
6 tablespoons granulated sugar
1 teaspoon vanilla
  Powdered sugar
  Sweetened whipped cream

1. Lightly butter four ramekins (2/3-cup size, deep or shallow). Set ramekins in a shallow, 10- by 15-inch baking pan.

[ILLUSTRATION OMITTED]

2. Combine chocolate and milk in a microwave-safe bowl; heat at full power (100%) in a microwave oven at 30-second intervals, stirring after each, until chocolate is melted and smooth, 30 seconds to 1 minute total. Let stand.

3. In a large bowl, with a mixer at high speed, whip egg whites until they form a dense foam, 1 to 2 minutes. Sprinkle in 1/4 cup of the sugar and beat until whites hold short, distinct peaks, 1 to 4 minutes. Scrape into another bowl.

4. In mixer bowl, whip egg yolks at high speed until they begin to thicken, 1 1/2 to 2 minutes. Add remaining 2 tablespoons sugar and continue beating until yolks are very thick, 3 to 5 minutes. Beat in vanilla. Add melted chocolate and beat until well blended.

5. Add about a third of the egg whites to egg yolk and chocolate mixture, and beat slowly to mix well. Fold in remaining whites until fairly well incorporated.

6. Scoop souffle mixture equally into ramekins; mixture can mound above rims, but make sure it's not dripping over edges.

7. Bake in a 375[degrees] oven until souffles are puffy and dry on the surface, about 8 minutes for very soft centers, 10 minutes for creamy centers, and 12 minutes for firm centers.

8. Transfer ramekins to plates and rub powdered sugar through a fine sieve onto souffles. Offer whipped cream to top souffles.

Per serving: 363 cal., 50% (180 cal.) from fat; 9.5 g protein; 20 g fat (9.6 g sat.); 44 g carbo (1 g fiber); 68 mg sodium; 213 mg chol.

RECIPE BY JERRY ANNE DI VECCHIO

TEXT BY EMMA SMITH

PHOTOGRAPH BY JAMES CARRIER

COPYRIGHT 2005 Sunset Publishing Corp.
COPYRIGHT 2005 Gale Group