BROWN BUTTER CHOCOLATE SOUFFLÉ
6-8 SERVINGS
Mastering the art of soufflémaking is easier than you might think so long as you follow these three rules: Never overwhip the egg whites (look for the consistency of softly whipped cream); always use a very hot oven; and remember to keep calm. Even for professionals there comes a moment when doubts seem to rise faster than the soufflé itself. But maintain your cool and it all usually works out just fine. Ideal for Passover, this gluten- and flour-free version gets layers of flavor from nutty brown butter. Serve straight from the oven for maximum impactand minimal deflation.
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