Chocolate Soufflé for two

I made this for the Hubbie and I on Valentine's Day - my first ever soufflè. It was simple and so so delicious. The recipe is from the San Francisco Chronicle - Emily Luchetti

You need:
2 1/2 oz bittersweet 70% cacao chocolate, chopped
1 tablespoon unsalted butter
2 large room temperature eggs,separated
2 tablespoons sugar
Large pinch of salt
Whipped cream for serving (optional)

Instructions:
Preheat oven to 375 degrees. Butter and sugar the insides of two 1/2 -cup ramekins; set aside

Bring a small pot with about 4 cups of water to a simmer. Place the chocolate and butter in a small bowl. Place a over the pot of simmering water - the bowl should not touch the water. Stir occasionally until the chocolate is melted and smooth; set aside, but leave the water simmering.

Place the egg whites in another small bowl with the sugar. Whisk lightly just until the sugar dissolves. Place the bowl on top of the pot of simmering water and whisk lightly until the whites are very warm and almost hot. This will only take a minute or two. You need to whisk continually so the whites don't scramble, although you are not trying to get then to increase in volume.
When the whites are very warm, set the bowl aside and turn off the heat. Put the bowl of chocolate back over the pot of hot water to keep warm.

Use a hand mixer or old-fashioned rotary beater to whip the warmed egg whites until thick. They should be satiny and glossy, not wet or limp.

Remove the chocolate from the stove and stir in the egg yolks one at a time until blended. Stir in the salt.

Using a rubber spatula, place half the egg whites on top of the chocolate. Gently fold the two together until the mixture is streaked brown and white.

Place the remaining beaten whites in a medium-size bowl (so there is more room for folding). Scrape the chocolate mixture on top of the whites, then fold in just until you no longer see white streaks in the batter.

Gently divide the batter between to two prepared ramekins. Run your finger around the inside edge of each ramekin so the batter does not touch the surrounding rim. (This will help the soufflés rise).

Place the ramekins on a rimmed baking sheet.

Bake for 14-16 minutes until a skewer inserted horizontally through the top of the soufflé comes out wet, but not raw. When in doubt undercook because the soufflés will continue to cook out of the oven. It is better for them to be too creamy than too dry.
Use a large flat metal spatula a towel and a pair of tongs to place the ramekins on plates. Serve immediately with whipped cream, if desired.




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