Chocolate Cloud Souffle

Taking a bite out of a souffle is like eating a cloud. A delicious cloud.

A souffle consists of 2 parts: the base and the lift (the eggs). The base of the souffle should be about the same consistency as thick cream sauce so the souffle is not weighed down. The base should be fully cooled before adding in the whipped egg whites. Over-mixing the whipped egg whites into the base will cause the air trapped in the egg whites to deflate, so fold the whipped egg whites in gently. Lastly, serve it as soon as it comes out of the oven as a souffle will fall after just a couple minutes of being taken out. Your guests will wait for the souffle, but the souffle will wait for no one.

Ingredients:

• 7 oz semisweet chocolate chips
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup plus 2 tablespoons sugar
• 8 large egg whites
• 1/2 teaspoon lemon juice
• garnish: confectioners sugar, fruit, or caramel sauce

1. Brush 6 6 oz ramekins with butter, then coat with sugar. Place them in the freezer.
2. Set oven rack in lower third of oven and preheat to 400 F.
3. Put the chocolate and butter in a medium heatproof bowl and place over double boiler. Stir the chocolate until it's melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
4. Combine egg yolks and warm water in a large bowl and beat with electric mixer until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes.
5. Lightly fold the yolks into the chocolate mixture.
6. Place the egg whites and lemon juice in clean bowl and beat with electric mixer of medium speed until frothy. Then gradually add the 1/2 cup sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
7. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in the remaining whites until blended.
8. Gently spoon the souffle mixture into the ramekins and place on a baking sheet. Level the surface with a straight edge, scraping any excess mixture back into the bowl.
9. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18-20 minutes. Remove the oven, garnish, and serve immediately.