Fan the flame this Valentine's Day with Passion Fruit Soufflé

Whenever I imagine an intimate, candlelit dinner for two, there are certain foods that come to mind, like lobster, oysters, dark chocolate and a fluffy, ethereal soufflé. Especially the soufflé.

To me, a soufflé is the ultimate indulgence, reserved for only the most special occasions. Maybe because it's French, and I find all things French impossibly romantic. There's a certain mystique about the soufflé. It has the reputation of being temperamental, unpredictable and a tad capricious. There's no doubt about it, the soufflé is a diva. And, divas often get away with their bad behavior because they are brilliant and adored.

I'd always worshipped the soufflé from afar. Too fickle for me! I like a sure thing, and a chocolate cake has never let me down. But, there comes a time when you have to face your fears, and this was my time. I found the perfect starting point with Chef Daniel Boulud's version of a Passion Fruit Soufflé. What could be more perfect for Valentine's Day?

Surprisingly, the process of making a soufflé was not nearly as difficult as I expected it to be. I whipped some egg whites and sugar into oblivion, and then gently folded them into a mix of egg yolks and passion fruit puree. Then, I plopped the resulting mixture into small soufflé dishes and popped them into the oven.

Boulud suggests piping the soufflé mixture into the dishes using a pastry bag. Don't do it! That stuff is way too thin and fragile. I lost almost a whole cup of it as it oozed out of my pastry bag and all over my kitchen counter! I make these mistakes so you don't have to. Do yourself a favor and use a spoon.

If you really want to make these soufflés extra special, pair them with a luxuriously rich and decadent chocolate sauce. You can buy one ready-made, or make this little black dress of chocolate sauces from David Lebovitz.

Please, please, please don't be afraid to try these soufflés for yourself. If I can do it, so can you. And just think how special your sweetheart will feel when presented with a masterpiece like this! I'm not making any promises, but there might even be a little something sparkly in it for you.

Passion Fruit Soufflé

Adapted from a recipe by Daniel Boulud.

Note: Passion fruit puree can be found in the freezer section of many supermarkets, and in most Latin markets.

Serves 4

4 large egg yolks, at room temperature
¼ cup passion fruit purée
¾ cup egg whites (about 4 large), at room temperature
¼ cup plus 1 tablespoon sugar
Confectioner's sugar, for dusting
Bittersweet Chocolate Sauce (recipe follows)

Center a rack in the oven and preheat the oven to 375 degrees. Generously butter the inside and rims of four 6-ounce soufflé dishes or small ramekins. Dust the insides and rims with sugar, making sure they are thoroughly coated. Tap out the excess sugar and put the dishes on a baking sheet.

Whisk together the egg yolks and passion fruit purée in a large bowl until well blended. Set aside.

Put the egg whites in the bowl of a mixer fitted with the whisk attachment. Beat on medium-low speed just until foamy. Increase the speed to medium-high and gradually add the sugar, beating until the whites form glossy medium-stiff peaks. Using a large rubber spatula and a light touch, fold the meringue into the yolk mixture in three additions until well incorporated but not overmixed.

Spoon the mixture into the soufflé dishes up to their rims. Run your thumb along the outside edge of the dishes to remove any excess butter and sugar. Bake the soufflés for 15 to 20 minutes, until puffed and lightly golden. If you touch the tops of the soufflés, they should be firm with centers that are still a bit jiggly.

Dust with confectioners' sugar, drizzle with chocolate sauce and serve immediately.

Bittersweet Chocolate Sauce

Adapted from a recipe by David Lebovitz

Makes about 2½ cups

1 cup water
½ cup sugar
½ cup light corn syrup
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
2 ounces bittersweet chocolate, finely chopped

Whisk together the water, sugar, corn syrup and cocoa powder in a medium saucepan, and bring to a boil over medium heat.

Once boiling, remove from heat and stir in the chopped chocolate until melted. Let stand for an hour or two before serving to give sauce time to thicken.

Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Re-warm before serving.