This weekend I was invited to a birthday party. I asked the birthday girl what I should bring and she jokingly suggested a few souffles. Not wanting to disappoint, I decided to make mini souffles. One for each invitee, 18 total.
I was a little worried how I was going to pull it off, souffles start to deflate very quickly and are best served right away. Also, where am I going to find enough ramekins?! Well, solution one, I just got over it. I figured I’d just fill any sunken in bits with whipped cream. The second, was aluminum foil cupcake tins. I cut the tins into individual cups, rolling the sides in to prevent sharp edges. I placed the single tins in a uncut tin to prevent tipping over.
The following recipe is for 18 cupcake tins, 6 small ramekins or 1 large ramekin.
Larger version, very deflated but super yummy
8 large egg whites, room temperature
3 large egg yolks
7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1/2 cup sugar, plus 2 tablespoons
2 packets of Via instant coffee
2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
Brush cupcake tins or ramekins with melted butter, then dust with powdered sugar. Place in freezer to re-solidify the butter.
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate, instant coffee, vanilla and butter in a medium heatproof (pyrex or metal) bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over the water and stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and 2 tablespoons of sugar in the bowl of a standing mixer or large bowl and beat until frothy. Very lightly fold the yolks into the chocolate mixture.
Remove prepared ramekins from freezer. Place egg whites and cream of tartar into a large metal bowl. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar, or a dollop of whipped cream and serve immediately.