chocolate souffle

[peg levy]

I tried the chocolate souffle for two. Love the idea of being able to make small quantities (no leftovers to tempt me later). I couldn't get the egg white to whip. I'm thinking that it was such a small quantity in the bowl that the white didn't actually go through the beaters. Could this possibly be what happened? I have never had a problem with egg whites before. Did this recipe work for you?

[Holly S]

Peg, I did make this, but I made it for four people, and didn't have any problem. I can see that as being a problem though. I was going to try it again, but if anyone else has made this just for two lwt us know!

[SHERRY]

I made this for two...delicious!!
didn't have a problem with the egg whites. I use a kitchenaid. Stainless steel bowl. Sometimes it helps to put the bowl in the fridge first to get it cold. I know that if there is any grease residue on the bowl or beater(wisk), it will keep the whites from forming peaks. I am guessing it was a fluke. I'd try it again. It is so good. One question though. The one in the picture looked more cakey than mine turned out, anyone else think that?

[peg levy]

Originally posted by SHERRY:
I made this for two...delicious!!
didn't have a problem with the egg whites. I use a kitchenaid. Stainless steel bowl. Sometimes it helps to put the bowl in the fridge first to get it cold. I know that if there is any grease residue on the bowl or beater(wisk), it will keep the whites from forming peaks. I am guessing it was a fluke. I'd try it again. It is so good. One question though. The one in the picture looked more cakey than mine turned out, anyone else think that?

[mbarra]

Mine also came out less cakey than the picture. Also, did anyone have problems with the chocolate-yolk mixture thickening???

[Holly S]

Mine also did not look cakey, it looked moist to almost be a pudding. Also I couldn;t get the mixture to thicken, I had to reread the recipe. Lo and behold I forgot the flour. It thickened right up at that point.

[L.Rose]

My chocolate mixture did thicken, but my egg whites were more foamy than stiff-peaked. And not only were my souffles not cakey like in the picture-- about 2 minutes after I took them out of the oven, they deflated in their centers. I live in a high altitude area; I wonder if that has anything to do with it.

I've actually never had souffle before. Is it supposed to be cakey, like the picture, or thick pudding-ish, like mine was? Either way, I probably won't make it again. I keep forgetting that I don't actually like chocolate... the coconut tapioca was much more my bag. It was delicious!

[LauraEllen]

Peg,
I haven't made that recipe yet, but I have many times successfully beaten a single egg-white until it was stiff. The only thing I can think that would cause your egg-whites to not whip properly comes from my seventh-grade home econ. teacher. She repeatedly stressed to us that "even a tiny bit of fat in the bowl will prevent your egg-whites from becoming stiff". So if there was a little oil residue, or if a little yolk got into the whites, then they won't peak properly.

[peg levy]

Thanks for everyone's reply. I haven't tried to remake it yet. Maybe the grease on the beaters was the problem. I'm a little relieved that I'm not the only one who had a problem, although I seem to be the only one with this particular problem. Still looks delicious, and I'll probably try again soon. Now I know that when/if it turns out, it will be worth the effort.

[Beth]

I haven't made the recipe either, but any trace of fat on the beaters, bowl, etc. is the most common reason egg whites don't whip up right. I have a recipe that uses one egg white, and I usually whip it up in my one cup Pyrex measuring cup (2 whites in the 2 cup when we double it).