Warm Chocolate Soufflé - This is what we did

We took Vitaly Paley's Warm Chocolate Soufflé Cake published in the Portland Monthly Magazine and made changes because we can't eat 12 soufflé cakes.  

Our version

Original Recipe                          Our Change
15oz Bittersweet                        10oz Alma's drinking     
        Chocolate                                 Chocolate
12 Tablespoons Butter                6 Tablespoons Butter
6 large eggs separated                3 large eggs separated
1/2 Cup sugar and ? sugar          1/4 Cup sugar separated in 
         separated in 2                           2 Tbsp and 2 Tbsp ea
pinch of salt                                 no pinch of salt
                                                   Follow instructions stated in
                                                   original recipe incorporating
                                                   our changes.

1. Preheat oven to 400 degrees. Lightly butter 12 individual baking dishes (6–8 oz) or spray with nonstick vegetable spray. (We used five (5) 8oz ramekins)  Set a large metal bowl over a saucepan filled with an inch or two of simmering water to create a double boiler. (We melted our chocolate in the microwave in a quart size pyrex measuring cup and then added the butter sliced into tablespoons.  We microwaved it for a few seconds and mixed it well.) Melt chocolate and butter in bowl over low heat. Set aside and cool to room temperature.

2. Place egg yolks in the bowl of a stand mixer fitted with a whisk attachment. With the mixer on medium speed, add ½ cup of sugar and a pinch of salt, and mix until yolks are slightly thicker and lighter in color, 2–3 minutes. (We used 2 Tbsp of sugar.)  Then, using a spatula, fold the beaten yolks into the chocolate and set aside.  

3.Wash and dry mixer bowl. Add egg whites and whisk on low speed, gradually adding half of the remaining ? cup of sugar. Increase speed to medium, and whisk until whites form soft peaks, 3–4 minutes. Slowly add the rest of the sugar, increase speed to medium-high, and whisk until stiff peaks form, 30 seconds to a minute longer.  (We used 2 Tbsp of sugar.) In three additions, fold the whites into the chocolate-yolk mixture until just combined. 


4. Fill baking dishes three-quarters full. Bake until just set and a bit jiggly in the center, 12–14 minutes. (Our oven is slow so we baked it for 14 minutes.)  Serve immediately. (It’s delicious with vanilla ice cream drizzled with honey.)

Considering our combined allergies, we are very lucky that we're able to eat the Soufflé just the way it is.  We also found that we were able to cool the Soufflé, cover it and refrigerate it for another delicious treat.  It shrank a little, but we warmed it for a few seconds in the microwave and found that the Soufflé was still very tender, moist and delicious!