Birthday surprise

We tend not to feel constrained by convention around here. Our favorite Christmas Eve dinner is a large platter of our homemade potstickers, for example.

We’re not big fans of the classic frosted cake. There’s nothing wrong with it — none of us dislikes cake, exactly; it’s just not our go-to dessert for special occasions. Therefore, Tom and I had a wedding brownie, a lovely tower of fudgy brownies drizzled with white and dark chocolate and accented with chocolate-covered strawberries. It was, as you can imagine, deliciously different.

We often go the brownie route for birthdays as well. But my favorite choice for birthday celebrations, the one I made for my own birthday a few days ago? Individual chocolate soufflés.

They have such an air of extravagance: that lofty crown, deep brown with a hint of gloss; the texture, simultaneously airy and rich; and that decadent aroma that fills the house with the promise of chocolate.

But the secret reality of these soufflés is that they’re simply and quickly made with a very few ingredients. In fact, they actually qualify as healthy (for a dessert, anyway). The only fat is in the chocolate, there’s very little sugar, and the egg whites provide protein.

I used 8-ounce ramekins, but anything from 4 oz. to 10 oz. will work as long as the bowl has straight sides. It’s important to prepare the ramekins so the batter has a surface to cling to. Butter every speck of the interior of the dish, then dump in a tablespoon or so of granulated sugar. Turn the bowl around so that sugar clings to all the butter. Pour any extra sugar into the next ramekin.

I’ve also made them in hollowed-out oranges, which is very pretty, although the soufflés don’t rise as much in them. The soufflés are even better with a scant teaspoon of grated orange zest stirred into the melted chocolate, or a heaping tablespoon of crushed peppermint candy.

Serve them straight out of the oven. Like most soufflés, they’ll fall if left too long. We like them with a few orange segments on the side, or with a spoonful of  our favorite ice cream nestled in the center, or with a big dollop of whipped cream on the side, or with a few gingersnaps to dip in… you get the idea.

Individual Chocolate Soufflés
serves 4

about 1 tbs. soft butter, for the dishes
2 oz. excellent quality bittersweet chocolate, chopped
2 1/2 tbs. excellent quality unsweetened cocoa powder
1/4 cup water
3 egg whites
2 1/2 tbs. sugar, plus more for the bowls

Heat the oven to 375 degrees F. Smear the insides of 4 ramekins with the butter. Pour a few tablespoons of sugar into one of the ramekins. Tip the ramekin, rotating it, to coat the entire inside with sugar. Pour the excess sugar into another ramekin. Continue with all the ramekins until they’re all well coated with butter and sugar.

Put the chocolate in a small microwave-save bowl. Microwave on high for 30 seconds. Give it a good stir. Continue microwaving at 30-second intervals, stirring in between, just until the chocolate is completely melted. Stir until smooth, then stir in the cocoa powder, then the water. Set aside to cool slightly. (If you’re adding zest or peppermint, do it now.)

In a separate medium bowl, beat the egg whites until frothy. Add about a tablespoon of the sugar. Continue beating and adding the sugar until the whites reach stiff peaks.

Stir a large dollop (about 1/3 cup) of the whites into the melted chocolate mixture until well combined. Pour the chocolate onto the remaining whites. Fold gently just until combined.

Put the prepared ramekins on a cookie sheet. Divide the batter equally among the ramekins. Bake for 15-18 minutes, until the soufflés are puffed and only have a slight jiggle. Serve immediately.


About Rivertree kitchen

I am a freelance editor with a specialty in cookbook editing. I've written two small cookbooks (50 Best Sundaes and 50 Best Cookies) and have edited more than 200. Despite my immersion in recipes, my favorite way to cook is to see what's in the fridge and wing it. I live with my husband and two dogs in rural Wisconsin. Husband (Tom) and son (Luke) are talented cooks themselves. All the photographs in this blog are my own creations. I'm a neophyte in the world of food photography (as if you couldn't tell), but I still claim blushing ownership of the pix you see here. If you want to reprint them (I can't imagine why), please give credit, if for no other reason than to pass on the blame.
This entry was posted in baked goods, sweet stuff and tagged , , , , , , . Bookmark the permalink.

11 Responses to Birthday surprise

  1. Thanks for this lovely simple recipe for mousse. Easy, delicious and perfect for a dinner party or a cold night when one needs something special!
    Happy New Year to you my blogging friend, I have enjoyed finding you and look forward to keeping up with you in 2012. Happy New Year and Stay Cozy.

  2. Happy New Year to you too, my friend, and thanks for the lovely comments.

  3. Oh, I cannot wait to try it! Happy New Year!

    • Happy New Year to you too, Jennifer.

      • IF you think about it, stick a “share” button on your blog, at least for email, facebook and Twitter. I’m a bit of a sharaholic. I like to send out recipes to people I know will use them, and I use my Twitter account as a personal recipe box! You have so many wonderful ones, I’d love to share them so that other folks can make their way over to your site and make your food. IF you think about it though, I know how fiddling around with the dynamics of wordpress can be a real pain in the rear end! 🙂
        1. On your dashboard.
        2. Under “Settings” on the far bottom left. It will give you a menu.
        3. Choose “sharing.”
        4. Once on the page, scroll down to the “share button.”
        5. Drag and drop the ones you want. You can put as many as you want, but the most popular ones I know of are facebook, twitter and email.

        It might bring you traffic too….
        Just thought I’d share that. You can ignore it if you don’t like the share button. I’ve found not everyone knows about it. I’m spreading the word because I really like your page.

  4. Lynne Volk says:

    I made this last night for a special New Year’s Eve dessert and it was fabulous!

  5. Alexandra says:

    oooooooh! that looks yummy! potstickers sound yummy, too. Hey, whatever works! There’s no point in trying to be conventional. if it makes ya happy, then why not? that’s the REAL way to live! throw the social stigmas out the window and live to be alive and for nothing else! (except Jesus, of course! 🙂 )


  6. Pingback: Chicken-spinach enchiladas for Tom | Rivertree kitchen

  7. Pingback: Chicken-parmesan pot pies | Rivertree kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s