Chocolate Valentine Soufflé

Serves 2

1 tablespoon butter 
⅓ cup sugar
3 eggs, separated
2 ounces very good bittersweet chocolate, melted
Pinch salt
¼ teaspoon cream of tartar
1 tablespoon sifted confectioners sugar
Spring of fresh mint or a sliced strawberry or blueberries or a dollop of whipped cream (for garnish)

Preheat oven to 350 degrees. Butter two individual one-cup ramekins or one four-cup soufflé or other straight-sided deep baking dish. Sprinkle each with sugar, invert and tap to remove excess sugar. Beat egg yolks with all but 1 tablespoon sugar until light and thick. Mix in the melted chocolate until well combined and set aside. Clean beaters well before beating egg whites with salt and cream of tartar until whites hold soft peaks. Continue to beat. Gradually add remaining tablespoon of sugar until they are stiff and glossy. Stir a heaping spoonful of whites well into egg yolk mixture to lighten it. Fold in remaining whites. Transfer to two prepared ramekins or a single deep dish. If you want to delay baking, pour into the containers, cover and refrigerate until you are ready to bake. Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Lightly sprinkle tops with sifted powdered sugar. Garnish with berries, whipped cream or serve just as is. Serve immediately.

This is always a special treat for dessert. I like to bake in a heart-shaped muffin tin or heart-shaped ramekin for Valentine's Day. 

This recipe is shared the week of February 11-15, 2019 on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com