Day 31

These make ahead chocolate souffles go directly

from freezer into the oven - do not thaw.
Thanks to the marvelous Mary Sheh.

CHOCOLATE SOUFFLES

Butter 8 - 1 cup ramekins 

(or use whatever size you have and adjust the cooking time)

Sprinkle with sugar.

Chop 8 oz bittersweet chocolate and melt with

4 tablespoons unsalted butter

(either in a bowl over simmering water or very gently in the microwave)

Add 1/8 teaspoon of salt

1/2 teaspoon vanilla

1 tablespoon Godiva chocolate or Kahlua liqueur

Bring to boil 1/3 cup of sugar with 2 tablespoons of water.

Beat 6 egg yolks in a bowl until thick and pale yellow.

Drizzle in the sugar syrup.

Fold into chocolate mixture.

Optional: add 1 teaspoon of orange zest.

Clean beaters.

In a separate bowl

Beat 6 - 8 egg whites for 30 seconds.

Add 1/4 teaspoon of cream of tartar

And 3 tablespoons sugar gradually

Until the whites form glossy soft peaks.

Add 1/4 of the whites into the chocolate mixture and mix well.

Slowly fold remaining whites into mixture.

Fill each ramekin almost to rim.

Cover with plastic wrap and freeze.

Bake 400 degrees, uncovered 15 to 18 minutes.

They should rise above the rim, have a firm outside and a soft pudding like interior.

Serve with ice cream or freshly whipped cream.