This week the latest “stuff pack” was introduced in The Sims 4. I don’t typically pick up these little packs up but this adds several items to the kitchen along with some new recipes. Before jumping into this expansion it was time to max out my baking skills. What better way to challenge myself than a chocolate souffle? You may have heard that souffles can be difficult to pull off, but take a moment and breathe. These little desserts might seem difficult but if you keep your cool you’ll pull it off. The most important thing is having everything ready so you aren’t frantic during the cooking process. Also be sure to not overdo it because too much mixing at the end will prevent your souffle from getting fluffy and rise. Enough with the warnings, let’s get baking.
Required Equipment: stand mixer, bowls, spatula, saucepan, ramekins
Servings: 6-8 (depends on your ramekin size)
8 oz. chocolate, bittersweet
4 tbsp butter
3 egg yolks
8 egg whites
pinch cream of tartar
½ cup + 2tbsp sugar
butter and sugar for coating ramekins
Preheat your oven to 350℉. In a saucepan melt the butter and chocolate. Once it has completely melted set it to the side and allow it to cool.
In a bowl of a stand mixer, place the egg whites and start mixing. Add the sugar and cream of tartar as the egg whites are mixing. Mix on high until you get stiff peaks (meringue). It is important to get your peaks to stiffen. If you overmix the egg whites they will return to a liquid form so keep an eye on these near the later half.
In a large bowl whisk together the egg yolks and sugar until they are a nice light yellow color.
After the chocolate has cooled, mix it with the egg yolks. It is important to let the chocolate cool or you’ll find yourself with scrambled egg yolks. Take a small amount of the meringue and whisk it into the chocolate mixture. This step might seem odd but it will help loosen the mixture a bit.
Carefully fold the meringue, in batches, to the rest of the mixture. Do not overwork the batter.
Take your ramekins and rub the interior with butter. Add sugar to each ramekin and make sure all of the sides are covered. If there is extra sugar just pour it into the next one and use that to cover it.
Carefully pour the chocolate mixture into the ramekins. Place in the oven for 14-18 minutes or until puffed and the crust is browned slightly. Whatever you do, do NOT open the oven while it is cooking. This will cause the souffle to drop and not puff up. Serve immediately.