Souffles Aren’t Scary

Even though souffles have made my cooking resolution list for a number of years, I have been successfully 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 it delivered 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 nothing particularly 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 the restaurant West in Vancouver along time ago. Each time either of us has gone back we have brought back a bottle, which has only been twice.


Chocolate Soufflé

Prep Time: 15 Mins Cooking Time: 30 Mins Total Time: 45 Mins


  • 3  tablespoons  butter
  • 2  tablespoons  unsweetened cocoa
  • 3  ounces  semisweet or bittersweet chocolate
  • 1/2  teaspoon  vanilla extract
  • 2  egg yolks
  • 2  egg whites
  • 2  tablespoons  sugar
  • pinch salt
  • pinch cream of tartar

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