Mr. Peaches totally called me out on our date night on Friday.
We exit the door, turn the padlock, and continue to march down the stairs.
“Oh NO!!!” I cry. “I forgot my PHONE! Did I bring my phone?!!”
(This is an emergency, obviously.)
I hastily pat my jacket and feel a hard rectangular block in my pocket.
Relieved… “YES. Yes I did, yes I did.” PHEW!
He smiles, takes one look at me and says, “Meg, you are a walking meme.”
What can I say?
I’m such a girl. :)
You know what other girl-y stereotype I’m TOTALLY guilty of?
Take a guess…
Ding, ding! You’re right.
I’m completely and utterly obsessed with CHOCOLATE.
I dreamt about these fluffy chocolate soufflΓ©s for weeks, waiting for the perfect opportunity to whip out the new ramekins I purchased a few weeks ago after begging Mr. Peaches to drive me to Sur La Table in the middle of a violent snowstorm.
He scrunches his nose. “Sur La What?”
“You know. Sur La Taaaab!” I retort matter-of-factly.
“Alright, well I don’t know what a ramekin or Sur La Taaaaab is but if it makes you happy I’ll take you there.”
And that made me a very happy girl, of course.
Ladies out there: take a few minutes to celebrate your inner lady-hood and your straight-from-the-womb love of cocoa, and MAKE THESE SOUFFLES.
Butter, for greasing ramekins
2 egg yolks
3 egg whites
3 Tbsp. milk (I used low-fat)
4 Tbsp. + 2 Tbsp. granulated sugar, plus additional for dusting ramekins
4 ounces semisweet chocolate, coarsely chopped (I use Lindt Swiss Bittersweet)
Preheat oven to 375Β°.
Butter three small 4β€ ramekins or one large 6β€ ramekin. Coat the inside of each ramekin with granulated sugar, invert it and tap to remove excess sugar. Set aside.
Crack 3 eggs and separate yolks from the whites, placing in two separate medium-sized nonreactive (glass or stainless steel) bowls. Discard 1 yolk so that you are left with 2 yolks in one bowl and 3 whites in the other.
Place milk in a small saucepan and stir over medium-low heat for about 45 seconds. Stir in chocolate and cook until melted, 1β€“2 minutes. Remove from heat and let cool for about 5 minutes.
Meanwhile, use a hand mixer to beat the 2 egg yolks with 4 Tbsp. sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Wash and dry your beaters well. Beat egg whites until foamy, then sprinkle in remaining 2 Tbsp. sugar, beating until stiff peaks form.
Use a spatula to gently combine one-third of the egg whites into the chocolate mixture, then fold in remaining whites, one-third at a time. Do not overmix. Spoon batter into ramekin(s). *Tip from Mark Bittman: At this point, ramekins may be covered with plastic wrap and put into the fridge until ready to bake. They wonβ€™t get quite the same height but you probably wonβ€™t notice, and if youβ€™ve got better things to do after dinner than beating eggs in the kitchen, then this is the way to go.
Bake until puffed, 20-23 minutes for individual soufflΓ©s or 25-30 minutes for one large soufflΓ©. Dust with confectionersβ€™ sugar and serve immediately with spoons. (SoufflΓ© will begin to deflate after 2 minutes.)
peaches & cake