by Laura Frankel

Soufflé is a special treat as it must be baked right before eating it–which is an impossible feat on Shabbat. So save it for special occasions with friends, such as a Sunday brunch or a New Year’s Day party. While a soufflé appears to be intimidating, it is actually quite easy. Just think of it as three components that come together. You have a base (usually consisting of a starch like flour) and flavor (chocolate in this recipe) and then the egg whites. Each of these components can be made separately and quickly put together before your guests arrive. The egg whites will hold their air for up to 4 hours.

Ingredients:

2 tablespoon butter

3 tablespoon flour

3/4 cup milk

1/2 teaspoon vanilla

1/2 cup best quality bittersweet chocolate pieces

4 beaten egg yolks

4 egg whites

1/4 cup sugar

Directions:

1. Preheat oven to 350. Butter the sides of a 2-quart soufflé dish. Sprinkle sides with a little sugar. Or use individual ramekins and butter and sugar each one. Set aside.
2. In a small saucepan, melt butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add chocolate and vanilla and stir until melted. Remove from heat. Gradually stir chocolate mixture into beaten egg yolks, set aside.
3. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold about 1 cup beaten whites into chocolate mixture. Then fold chocolate mixture into remaining beaten whites. Transfer to prepared dish. The soufflé can be held at this point in the refrigerator for 3 hours and then baked. Bake 35-40 minutes or until puffed and lightly browned. Serve at once with whipped cream or garnish with confectioner’s sugar, raspberries and a mint leaf.

Serves 6.