Share this chocolate soufflé with your valentine

For several years, I have not served chocolate soufflé at Café Collage because of the timing involved. Even as simple as any soufflé recipe could be, it is crucial to serve this delicacy right when it puffs up and comes out of the oven. Within five minutes after that, the soufflé will collapse — and the magic fades away as well.

Any soufflé needs to be served right out of the oven — and cared for during the baking period. Another tip is to regulate the oven temperature, making sure the oven has consistent, even heat, which will facilitate the soufflé's harmonious rise.

Unlike many other soufflé recipes, this one milk, starch or sweetened chocolate.

This dessert will be served with Valentine's eve dinner at Café Collage.

ESPRESSO-SHERRY DARK CHOCOLATE SOUFFLE

1⁄2 cup organic sugar

7 egg whites, beaten until silky and firm (soft peak meringue)

8 ounces dark chocolate, chopped (I use Callebaut Belgian dark chocolate)

4 ounces unsalted butter

3 tablespoons prepared espresso

2 tablespoons sherry (I use medium-dry Amontillado)

2 tablespoons vanilla extract

5 egg yolks, beaten until you get nice foamy texture

For topping: Crème Anglaise, recipe follows

Preparation

This dish is ideally prepared in white ceramic ramekins. If using 6-ounce ramekins, you will get 10-11 servings; if using 10-ounce ramekins, you will get five servings.

Add sugar to the egg white meringue and mix by hand or whip using a mixer or food processor; set aside.

In a medium-size stainless steel bowl, place the chocolate, butter, coffee, sherry and vanilla. Put the bowl over a saucepot of similar diameter with 5 cups of hot water simmering over low heat.

Whisk the ingredients gently until the chocolate melts and you get a soft, silky mixture. Remove the bowl from the saucepan and set aside to cool for five minutes.

Fold in the egg yolks and gently whisk together. Gradually fold in the egg whites and stir until well combined.

Preheat the oven to 350 degrees. Coat the inside of the ramekins with butter and sugar and place them on a baking sheet. Pour the chocolate batter into each ramekin up to 1⁄2 inch from the top.

Bake 20 to 25 minutes, or until the soufflé puffs up.

With a sharp knife, cut an X into the top of each soufflé and pour in 2 to 3 tablespoons of crème Anglaise (recipe follows). Sprinkle with some bittersweet cocoa powder for garnish and serve immediately.

CREME ANGLAISE

4 egg yolks, beaten

1⁄3 cup organic sugar

4 tablespoons almond extract

2 cups whole milk

1 cup heavy cream

Preparation

In a large stainless steel bowl, beat together the egg yolks, sugar and almond extract until foamy. Set aside.

In a medium-size saucepan over medium-low heat, heat the milk and cream, stirring constantly, until bubbles form around the edge of the saucepan. Transfer the hot milk mixture to the egg yolk mixture and whisk thoroughly.

Pass the mixture through a sieve, then return it to the saucepan. Cook over low heat, stirring constantly, until thickened.

Remove the saucepan from the heat and continue to whisk until the mixture cools. Pour the crème Anglaise through a sieve into a pitcher.

Serve warm or at room temperature.

Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon House, Calif. Contact him at 530-692-2555 or ccollage@succeed.net. His website is cafecollage.net.