Super Easy Chocolate Soufflés

This is a ridiculously easy soufflé recipe that effectively cheats with a bit of baking powder. I don’t mind cheating when it makes the cooking vastly easier and more accessible. Please note that I will now cease using the accented e when typing soufflé.

While I suppose one could make a single large souffle, this is just the right amount to fill four rammikins for individual souffles, which of course are way awesomer. I actually use (oven-safe) Chinese rice bowls rather than rammikins, and have also tried coffee mugs and such.

I usually add rasberries or some such thing. I’ve been meaning to experiment with chocolate the same flavor as the berries I add, but haven’t gotten around to it yet.

Ingredients

6oz chocolate (if it’s not obvious, good chocolate is essential)
3/4 stick unsalted butter
4 large eggs
1 tsp vanilla
1 c granulated sugar
1 c flour
1/2 tsp baking powder
1/4 tsp salt
powdered sugar

Prep - Important for your timing!

Bring eggs to room temperature (easiest if you immerse them in lukewarm water)

Pre-heat oven to 350° F (175° C)

Mix/sift together flour, baking powder, salt and reserve

Melt 6oz of bittersweet chocolate with 1 stick of butter (2 minutes on medium in microwave)

Set up a water bath in a baking dish of some sort so your rammikins are sitting in an inch or so of hot or boiling water rather than on a tray

Process

Mix eggs & vanilla on high for 1 minute until they get foamy. Slowly add 1 cup granulated sugar and decrease mix speed to medium-high for another 2 minutes until it lightens to a pale yellow. Mix chocolate into egg mixture on medium. Carefully fold in flour mixture, then mix in any berries or such you might have.

Fill ramikins most of the way and bake for 35-40 minutes, basically until tops are slightly cracked but not dried out. Serve dusted with powdered sugar and any other garnish you feel like adding.