A long story is condensed to a very short version here. Three years ago, after I kept yapping about how easy it was to make a soufflé, Lenny decided to give it a try.  It flopped.  Here is the proof.

Lenny Ferreira of Chez Us




Fast forward time.   We had the chance to do a live cooking demo for a very sinful Valentine’s Day with Google and the Google+ food community.  Lenny decided he wanted to show the world how easy it is to make a sexy and sultry chocolate soufflé for your Valentine!  What fun we had, and fun we couldn’t have had without our wonderful peanut gallery!!  Thank you, ladies, you really rock it!


You still have time to get all of the ingredients – why not make this together.  Imagine the romantic fun (and giggles) you would have!


Chocolate Souffle


Preparing the Souffle Pan

1 teaspoon unsalted butter, melted

1/8 cup granulated sugar

Chocolate Pastry Cream

1 cup plus 2 T milk

1/3 c sugar

3 T butter

3 T all purpose flour

1 T unsweetened cocoa powder

2 teaspoons vanilla extract or Daves espresso syrup

4 egg yolks

4 ounces dark chocolate


4 egg whites

1/2 teaspoon cream of tartar

1 T granulated sugar

How To:

Preheat the oven to 350.

Prepare the Souffle Pan

Using a pastry brush, brush the melted butter gently all over a 2 qt. souffle pan, be sure to get into all the tight spaces.

Sprinkle with the granulated sugar, move the pan back and forth, and up and down to evenly coat the pan.

Lightly tap any excess into the sink.

Set aside.

Pastry Cream

Add the milk and sugar to a heavy saucepan. Turn the stove on to a low temperature and simmer the milky mixture. Once the sugar is dissolved, turn the heat off, and set aside.

Sift the ap flour and cocoa powder together into a small bowl. Set aside.

Melt the butter in another large saucepan over low heat until foamy. Whisk in the powdery flour mixture until smooth paste forms. Slowly …. gently ….. whisk the milk mixture into the chocolate roux. Whisk until smooth.

Add the dark chocolate, whisk, until melted. The mixture will be thick.

Remove from the heat and set aside. Place the yolks into a small bowl, using a fork, beat until creamy. Slowly add to the chocolate mixture, while whisking continually. Set aside.


In a clean and dry mixing bowl add the egg whites and cream of tartar. At a medium speed, about a 5, beat until foamy.

Slowly add the sugar. Continue beating until stiff but glossy.

Scoop a generous spoonful of meringue and mix into the chocolate pastry cream. Fold until combined using a large silicone spatula, to loosen the cream.

Fold the cream mixture into the remaining meringue bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl.

Repeat this smooth motion until the meringue is mostly incorporated. It is OK if there are white streaks.

Do not over fold or you will kill the air in the meringue.

Slide the souffle pan onto a cookie sheet.

Place in the oven and bake for 35 – 40 minutes, depending on how soft you like the middle.


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