Teen Chef: Chocolate Soufflé

Chocolate Soufflé with Strawberry Sauce

Recently I've been seeing a lot of soufflés at the restaurants that I've been going to, and I really think it would be a fun experience to bake. It actually really was. The recipe is really easy, and can be done by anyone.

What you'll need:

Soufflé:

1/3 cup of sugar, plus some for sprinkling

5 oz semisweet chocolate chips

3 large egg whites at room temperature
6 Large Egg Whites
6 ramekins/ 1 Soufflé Pan
Sauce:
1 cup frozen Strawberries
Half a lemon
1/3 cup sugar

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, make sure for not excess. Melt chocolate in a microwave safe bowl in 30 second intervals until melted and 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.

Sauce:

While your soufflé is baking put a cup of strawberries, half a squeezed lemon, and sugar in a small pan. Use a Immersion Blender (or pour into a blender) to blend everything together until smooth. Heat up to a low simmer, and serve over the soufflé.