Happy National Chocolate Soufflé day!  Really, it says so right here: https://nationaldaycalendar.com/national-chocolate-souffle-day-february-28/

Why there are not more cards mailed and fuss made about this delicious holiday I will never quite understand, but there it is, the sweetest holiday on the calendar!

In honor of the event, and let’s face it, any excuse to make something chocolate, here is an easy to make chocolate soufflé recipe—yielding four servings of chocolaty goodness in under 45 minutes.   Bon Appétit!

Easy Flourless Chocolate Soufflé

Makes 4

Ingredients

3 Tbsp. milk

6 Tbsp. sugar

4 oz. semisweet chocolate (block or chips)

3 eggs, separated

1/8 cup confectioners’ (powdered) sugar for finishing

Preparation:

Preheat oven to 375°.

As you will only need two yokes for this recipe, cook up one egg yoke and feed to the dog later (this is how we do it in my house—I’m just a sucker for those big eyes of hers!).

If not using semi-sweet chocolate chips, chop the chocolate into tiny bits.

In a small saucepan, add milk and 4 Tbsp. sugar.  Stir over medium-low heat about one minute until sugar dissolves.  Stir in chocolate bits and cook for another 1-2 minutes until melted.  Transfer to a glass or stainless steel mixing bowl and let cool for 5 minutes.  Once cooled, beat in remaining 2 egg yolks.

In a separate bowl, beat egg whites until foamy, then slowly add remaining sugar, continuing to beat until stiff peaks form.

Lightly butter four small ramekins, then lightly dust each with sugar. Gently mix one-third of the egg whites into chocolate mixture, then slowly fold in remaining whites, without over mixing, one-third at a time.  Spoon batter into ramekins.

Bake until soufflés rise about an inch, about 25 minutes. Dust with confectioners’ sugar and serve immediately. (Soufflé will begin to deflate as it cools after about 2 minutes.)