Wolfgang Puck's
Soufflé Recipe
Looking for a romantic dessert to serve for Valentine’s Day? Let renowned chef Wolfgang Puck come to your rescue!
To make Wolfgang Puck's Chocolate Souffle, you’ll need:
• 1 tablespoon unsalted butter, at room temperature • 2 tablespoons granulated sugar • 4 ounces bittersweet chocolate or bittersweet chocolate chips • 2 large egg yolks • 7 large egg whites • Juice of ½ lemon • Confectioners' sugar for dusting
Preheat oven to 425F. Then, prepare eight ½ cup ramekins or souffle dishes.
With the butter, coat the insides, and then lightly dust with about 1 tablespoon of granulated sugar. Place them on a baking sheet & refrigerate until needed.
Melt chocolate in a metal bowl set over a saucepan of gently simmering water. Remove the heat & stir in the egg yolks.
In a clean bowl, beat the egg whites with a hand mixer on medium speed until they form soft peaks. Beat in the lemon juice and the remaining 1 tablespoon of sugar.
Continue to beat the whites until they are stiff, holding peaks that stand upright when the beaters are lifted out, but still very shiny. With a rubber spatula, gently fold one-quarter of the egg whites into the chocolate mixture, and then gently fold that mixture back into the remaining whites.
Distribute the souffle mixture evenly among the ramekins. Run your thumb around the inside of the edge of each ramekin to help the souffles form “hats” as they rise. Bake for 7-10 minutes or until the edges are set but the middles are still just a little soft.
Serve immediately! Don’t forget to dust them with some confectioners’ sugar for an extra elegant look.