![\"\"](\"http:\/\/199.96.156.76\/~binghuan\/seattletimes_6eptember\/wp-content\/uploads\/2012\/12\/IMG_7327.jpg\" "\\"IMG_7327\\"")
<\/a><\/p>\nChocolate souffle recipe (for 2)<\/strong><\/p>\n (from My San Francisco Kitchen<\/a>)<\/p>\n Ingredients<\/p>\n \u2153 cup semisweet chocolate chips (used chocolate bar) Instructions<\/p>\n 1) Grease 2 ramekins with soft butter, then coat with sugar. Place ramekins in the freezer and chill for at least 30 minutes.<\/p>\n 2) Place an oven rack in lower third of the oven and preheat to 400 degrees F.<\/p>\n 3) Add the chocolate and butter to heatproof bowl then placed over a saucepan filled with an inch of simmering water (not touching).Stir the chocolate occasionally until melted and smooth.Remove from heat and stir in vanilla extract and cinnamon. Set aside.<\/p>\n 4) In a large bowl, add egg yolk and warm water and beat until frothy. Gradually add 2 tsp sugar, and continue beating about 5 minutes.<\/p>\n 5)Gently fold the yolks into the chocolate mixture.Remove ramekins from freezer.<\/p>\n 6)Add egg whites to the bowl of a standing mixer with whisk attachment and add lemon juice and pinch of salt.<\/p>\n 7)Beat on medium until frothy, then gradually add 2 tbsp of sugar and increase speed to high.Beat until the whites hold a stiff peak then stop.<\/p>\n 8) Gently fold about a third of the egg whites into the chocolate to lighten, then fold in remaining whites until just blended.<\/p>\n 9) Carefully spoon the souffle mixture into the ramekins, and place on a baking sheet.<\/p>\n 10)Bake until the souffl\u00e9 rises and when the top is touched with your finger it springs back, about 18 to 20 minutes.<\/p>\n 11)Remove from oven, dust with confectioners\u2019 sugar and serve immediately.<\/p>\n Note: Eat immediately after baking – it will shrink and sink once out of the oven!<\/p>\n ——–<\/p>\n My not so successful Tiramisu.. shall share recipe when i find a better one<\/p>\n
\n1 tbsp unsalted butter
\n\u00bd tsp vanilla extract
\n1 large egg yolk
\n1 tbsp warm water
\n2 tbsp and 2 tsp granulated sugar
\n2 large egg whites, room temperature (I used 3 egg whites)
\n\u215b tsp fresh lemon juice
\nPinch of salt
\nPinch of cinnamon
\nConfectioners\u2019 sugar for garnish (I omitted this)<\/p>\n<\/a><\/p>\n<\/a>