Chocolate Souffle and Charlotte

At 37 years old, I recently saw my daughter go off to college right at a time when most of my friends are just now having babies of their own. One of my favorite things to do on weekday afternoons is visit my girlfriends with little ones to get a dose of vicarious maternal fixes while catching up with good buddies. Of course, there is always food involved.

Yesterday, I arrived at my friend Charlotte's house while little Camilla took her afternoon nap and was met with a fine plate of strawberries, Freixnet (our favorite stand-by cheapie champagne) and stone wafer crackers with boursin cheese. While catching up on life, I taught Charlotte how to make an easy chocolate souffle, taught to me by my favorite Chef Aaron Kiefer of East Meets West Catering, and chosen for its simplicity in ingredients and swiftness in cooking so that even moms on the go can whip it up easily in the home.

 EASY CHOCOLATE SOUFFLE

Ingredients

• 7 ounces finely chopped bittersweet or semisweet chocolate
• 4 tablespoons unsalted butter, plus for preparing the molds
• 3 large egg yolks
• 3 tablespoons warm water
• 1/2 cup sugar, plus 2 tablespoons
• 8 large egg whites, room temperature
• 1/2 teaspoon fresh lemon juice
• Confectioners' sugar for garnish

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. 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 peak.

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 and serve immediately.