I’m sure that some people find the idea of a guy making dessert to be something of an oddity, which is unfortunate for those guys whose talents for producing deliciously tantalizing and succulent sugar creations are not being procured simply because no guy wants to admit to being a fabulous baker. Cupcakes know no gender boundaries, and my sweet tooth is an equal opportunity employer. Thank goodness for people like my brother in law, Nathan. Now, Nathan isn’t a pastry chef, far from it in fact. He is the best pizza slinger in the Pacific Northwest; a scooter driving, video game loving, rear-wheel-drive car coveting guy’s guy who carried a sword when he married my sister, you know, to keep the zombies at bay. He also happens to make the best flipping desserts this lady has had in a long while.
My first taste of his incredible concoctions was on a trip to Hawaii three years ago, when he and my sister joined me and my boyfriend for a week of sun and fun. Never having known just what magic he could produce with some chocolate, butter and sugar, I was oh so pleasantly stunned to silence by my first bite of his chocolate soufflé, whipped up in about 10 minutes in our vacation rental ‘s “kitchen.” That is the beauty of this recipe; it is fast and easy, has few ingredients and could very well bribe government officials with its rich cakelike shell and velvety molten center. Once I crack into the top of the soufflé, and the molten center starts to flow out, all I want to do is take the plate and tip the warm, melting chocolate into my mouth. It is sweet without being sickly, due to the rich dark chocolate used, and somehow it is both hearty and light, leaving you satisfied without feeling licentious. In fact, if you currently aren’t salivating like a pavlovian dog who hears a bell, there just might be something wrong with you.
Nathan’s Chocolate Soufflé
1 stick of unsalted butter, plus 2 Tbs, softened, for ramekins
8 oz. good quality bittersweet chocolate, chopped
½ tsp instant coffee granules (optional)
4 whole eggs, plus 4 egg whites
1 cup sugar
1/3 cup all purpose flour
Cocoa powder for dusting ramekins
Confectioners sugar (optional for dusting)
1 pint of fresh raspberries (optional, for garnish)
Preheat oven to 400 degrees. Liberally rub the insides of 8 individual ramekins with the 2 Tbs of butter and sprinkle with cocoa powder. Tap all sides to evenly coat the inside.
In a heatproof bowl set over a pot of simmering water, melt the butter, coffee (if using) and the chocolate. Set aside to cool slightly. In a mixer, beat the whole eggs, egg whites and sugar on high speed until doubled in volume and fluffy, about 3 minutes. Gently stir the flour into the chocolate mixture. Using a rubber spatula, slowly fold the egg mixture into chocolate mix until just combined, being careful not to over mix. Divide mixture between ramekins and place on rimmed baking sheet. Refrigerate for 15 minutes to 20 minutes, then place in oven. Bake approximately 12-15 minutes, until sides are set and center of top is just a tiny bit jiggly. Cool 2 minutes and then invert each ramekin onto serving plates, gently tapping sides and lifting ramekins off. If desired, dust with confectioners sugar and garnish with fresh raspberries. Makes 8 individual servings.
Note: This recipe is easily cut in half for 4 servings.
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