Jen * Chocolate Souffle

The first time she ate at The Bistro Garden, “a sweet little French restauarant in LA,” Jen knew she would be back. She doesn’t remember what she had for dinner, but she does remember the dessert — an ethereal chocolate volcano known as the soufflé, punctured at the top and filled with a dollop of cool whipped cream. The soufflé collapses, the whipped cream melts into the hot, creamy chocolate, and “the whole thing is just amazing,” Jen says whistfully.

Jen

So amazing, in fact, that Bistro Garden’s soufflés starting showing up all over the place. They were there to celebrate Jen’s birthdays, the day she got her driver’s license, and the college acceptance letters that came in the mail. Like a fun-loving friend, the chocolate soufflé was always in the mood for a good party.

After moving to Chicago for graduate school, however, Jen sadly saw less of her party-hopping friend — but that doesn’t mean she wasn’t thinking about her. In fact, as Jen flipped through a cookbook in search of dinner inspiration one evening, she incidentally struck upon a recipe for a rich, decadent soufflé. That’s when it occurred to her: if she couldn’t make it to The Bistro Gardens, why not whip up soufflé herself?

And just like that, a new, homemade tradition emerged — one in which Jen gets to see a whole lot more of her favorite dessert. Thankfully, it’s not nearly as difficult to make as she had once imagined. The soufflé only seems unapproachable, too polished and elegant to be replicated at home. In actuality, it’s much more laid back than that, requiring minutes — not hours — to get ready.

Now Jen’s friend is always on-hand to party — and with this recipe, she can be there for you, too.

Three Quick Questions…and Jen’s Answers

It’s your last meal. What do you have?

I would have a very decadent meal with all of my favorite indulgences. I’d start with a nice, cold seafood platter –- shrimp and oysters and king crab and things like that. Then, I’d have a perfectly cooked filet with some great veggies on the side. And for dessert, I would have something very luxurious, either chocolate soufflé or a really caramelly bread pudding.

Your kitchen is burning down. What’s the one thing you grab?

I don’t think I could carry all my cookbooks, even though they have such a special place in my heart. So I think I would have to take my Le Creuset dutch oven, which I’ve had for a while now. I got it for Christmas several years ago and it was my first nice kitchen item. It sits out on the stove because I use it so much.

Do you have a favorite cookbook?

My go-to cookbooks are anything by the Barefoot Contessa. I know that pretty much any recipe of hers will be a slam-dunk. And then I also love the homemade recipe book my godmother compiled for my bridal shower. She had everyone contribute some sort of meaningful recipe and story, and it has all these wonderful pictures and little notes like “wine seems to enhance the flavor.”