We’re all watching our calories so we can squeeze into those swimsuits, right? With spring and warmer weather upon us, a lighter dessert is just perfect for Sunday brunches and bridal showers. As a kid that grew up in Northern California, on special occasions we would drive to the Bay Area. My best friends and my favorite place to eat was Bette’s Ocean View Diner in Berkeley. On a lucky trip, we would drive down early in the morning, wait in line for a table, eat breakfast, then head to the Children’s Museum in San Francisco. This was a fifties style diner that probably needs to be included on Guy Fieri’s “Diners, Drive-Ins, and Dives.” While there is often a line outside the door, their speciality is soufflés of all kinds, sweet and savory. My favorite was always the chocolate chip. Looking back, my mother or my friend’s mothers must have been blessed with patience; what could be worse than three excited 11 year old girls that have to wait thirty minutes for a soufflé to bake? I always said as a kid that I would one day conquer this warm soft, fluffy treat, but they can be a challenge!
I was always afraid to make a soufflé, there is so much pressure! What if it falls? What if it never rises? This recipe is surprisingly simple, it requires melting your chocolate, stirring, and carefully incorporating perfectly beaten egg whites. Believe it or not, these are another freeze great dessert. If you want to make these pretty soufflés ahead of time, pour the batter in your ramekins, then freeze. Take them out to defrost prior to baking, and have a delicious easy dessert that is incredibly professional looking!
So now, imagine the most lucious red velvet cake you’ve ever tasted…. then try this decadent twist. You won’t be disappointed! These souffles are also so convenient because they are freeze great, just bake when you are ready to serve!
These are best served immediately, before they have relaxed, but either way they will still leave your mouth watering for more…. especially after I top each souffle with a light dollop of tangy whip cream …..mmmmmm
~Peace, Love, and Red Velvet Ya’ll!
Red Velvet Souffle
from Southern Living
FOR THE SOUFFLE:
1 Tablespoon Butter, For Greasing The Ramekins
3 Tablespoons Granulated Sugar
4 ounces, weight Bittersweet Chocolate Baking Bar, Chopped
5 whole Eggs (separated)
⅓ cups Granulated Sugar
3 Tablespoons Milk
1 Tablespoon Red Food Coloring
1 teaspoon Vanilla Extract
1 pinch Salt
2 Tablespoons Granulated Sugar
FOR THE TOPPINGS:
6 pinches Powdered Sugar
¾ cups Whipping Cream
½ cups Sour Cream
2 Tablespoons Granulated Sugar
Preheat your oven to 350 degrees F. Grease the bottom and sides of 6 (8 ounce) ramekins with shortening or butter. This is where you use the first measurement of sugar; sprinkle the greased ramekins with sugar, and shake out the excess. Set them aside on a baking sheet.
Microwave your chocolate in 30 second intervals, stirring in between each interval, until almost completely melted (about 2 minutes total). Then stir chocolate until it’s nice and smooth.
Stir in 4 egg yolks (make sure the chocolate isn’t too hot), 1/3 cup sugar, milk, food coloring, and vanilla. Throw away the 5th yolk, or cook it up for breakfast.
Beat the 5 egg whites and salt on high speed with your mixer. Slowly add the 2 Tablespoons of sugar, beating until stiff peaks form. Fold your egg whites into the chocolate mixture (1/3 at at time). GENTLY spoon this mixture into your ramekins. You’ll want to wipe the edge of the ramekins clean while also creating a small indentation around the edges – it helps the souffles rise!
Bake at 350F for 21-24 minutes or until the little babies rise and set!
Dust with powdered sugar, or top with Whipped Sour Cream, and serve immediately.
To make whipped sour cream, simply beat 3/4 cup whipping cream, 1/2 cup sour cream, and 2 Tablespoons sugar until pourable. Serve immediately.