Monday, February 9, 2009

An Easy Chocolate Souffle

Apparently so, and just in time for Valentine's Day. (Disclaimer: I haven't tried making this yet, but the N.Y. Times' Mark Bittman insists it's a breeze — and quite delicious.)

For most dessert soufflĂ©s, you have to begin by making a roux — i.e., combining flour and fat. The NYT recipe finds a simpler way to create a base for the soufflĂ© without the time-consuming (and slightly tricky) process of roux-making.

Anyway, here is the recipe.

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