Even though souffles have made my cooking resolution list for a number of years, I have beenÂ successfullyÂ putting them off. That is until one appeared in Real Simple. I mean if the name of the magazine is Real Simple, how hard could it be?
Luckily itÂ deliveredÂ as promised. Mine didn’t rise as high as the ones in the photos, but it was really delicious. It is a bit much to just throw together if you are feeling like a dessert, but there is nothingÂ particularlyÂ challenging about it. You can also mix everything ahead of time, throw it in the fridge and then bake it later… if you are that prepared!
We used it as an excuse to finally open this great bottle of dessert wine we brought back from Vancouver Island, Canada. It is the Brandenburg No. 3 from Venturi Schulze, which unfortunately is not imported to the US. We tried a glass while we were at theÂ restaurantÂ West in Vancouver along time ago. Each time either of us has gone back we haveÂ broughtÂ back a bottle, which has only been twice.
- 3Â tablespoonsÂ butter
- 2Â tablespoonsÂ unsweetened cocoa
- 3Â ouncesÂ semisweet or bittersweet chocolate
- 1/2Â teaspoonÂ vanilla extract
- 2Â egg yolks
- 2Â egg whites
- 2Â tablespoonsÂ sugar
- pinch salt
- pinch cream of tartar