Chocolate Souffle

                            A souffle is a lightly baked cake that's rich and moist on the inside. It's served as a savory main dish or sweetened for dessert. Today I decided to make a sweetened version combining the flavor compounds of chocolate and passion fruit. This was the best chocolate and passion fruit indulgence I've ever had the fun of making AND eating. This wasn't my first time making a souffle, but it was definitely my first time making a chocolate and passion fruit souffle. There aren't a lot of recipes out there when you're trying to serve 2 people; so I had to guess on the amount of ingredients, and what do you know...it turned out amazing! If you want to serve 4 guests or 6, just multiply the amount of ingredients by 2 or 3.

Ingredients
1. 40 grams of  70 % chocolate 
2. 2 eggs
3. 1 TB spoon + 2 tspns of butter
4. 1 TB spoon + 2 tspns of flour
5. 1/4 cup of milk
6. 1/4 cup of sugar

Powdered sugar to garnish 

Prep Time: 15 min
Cook Time:  17 min





Directions

1. I had a 10 oz ramekin but you can also use two 8 oz ramekins and it'll be plenty. Melt down your butter and combine it with your flour. On a low - medium heat, mix it well together until it looks somewhat like a paste. Set that aside, you don't want to over cook it. Next melt your chocolate over a bain marie. Combine together until it becomes a homogeneous mixture. 

2. Throw in your egg yolks and mix it in with the chocolate paste mixture. Next get your egg whites and whisk. You can use a electric mixer to speed up the process. Once it turns into a foamy white, throw in half of your sugar. Wait 10 seconds and then throw in the rest of your sugar. Whisk/Mix until they form streaks or soft peaks. 

3. Throw in 1/3 of your egg whites and mix it well with your chocolate paste. Don't worry about the folding part. Just mix it well enough with the 1/3 of the egg whites. Now you can throw in the rest of your egg whites and fold it in. Throwing in the 1/3 of the egg whites helps change the texture of the paste, making it a bit easier to fold when you're throwing in the remaining 2/3's. Fold in gently until it becomes homogeneous. 

4. Brush your two 8 oz ramekins with butter. Brush up ways having vertical streaks. If you don't have a brush like me, just grab a chunk of butter and rubbadubdub. Get some sugar or cocoa powder and line the ramekin. Once you're done with that fill the ramekins with your souffle mixture. Make sure to bang the bottom of it so it can reach the bottom. Sometimes, air gets trapped within the middle of the ramekin so by banging it, you're doing it a favor. Fill it all the way, get a knife and level it. Clean the sides so that it rises evenly. 

5. Bake the Souffle mixture at 375 Fahrenheit for 17 minutes.  If you're using a 10 oz ramekin, bake it for 18 to 20 minutes. Once it's poofed up, take it out and garnish that delicious baby with some powdered sugar. Serve it while its hot. If you got some Creme anglaise sauce on you, pour that baby in and just dig in. It is so rich and moist. Light and fluffy. It's a bit hard to describe, but it's one of the best things to indulge on when you're a chef. I absolutely love it. Make it for your special person, or if you're like me, just all to yourself. enjoy. 

Delicious