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 soufflés, 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 soufflé without the time-consuming (and slightly tricky) process of roux-making.
Anyway, here is the recipe.
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