I took a cooking lesson awhile ago at Atelier Guy Martin in Paris and learned to make an amazingly easy but delicious chocolate soufflé, which contains no egg yolks and only about an ounce of butter per serving. It can be made in advance, held in the fridge during dinner, and then baked for just 15 minutes, more or less, while you are on the salad course. (I adapted this recipe to make Bobby Jay's (Almost Healthy) Caramelized Banana and Chocolate Soufflé -- see my post of April 17, 2009.)
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Chocolate Soufflé Atelier Guy Martin
For 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
150g (5.35 oz) granulated sugar
275 g (10 oz) egg whites
120 g (4.3 oz) butter
225 g (8 oz) chocolate (60-70%)
20 cl (.85 cups) raspberry coulis (optional)
Preparation
Preheat oven to 410º F.
Soften butter. Generously butter and sugar 4 individual soufflé dishes.
Melt chocolate and remaining butter together in a bain-marie.
Beat egg whites until frothy. Add 75g sugar and beat until firm peaks. Gently fold the whites into the melted chocolate.
Fill the soufflé dishes and level by running a spatula across the tops.
Bake the soufflés for 8 minutes. Check for doneness with a skewer or cake tester and return to oven for a couple more minutes if necessary.
Sprinkle with powdered sugar and (optional) open the soufflés with a spoon and add raspberry coulis.
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