Bittersweet Chocolate Soufflé from From Bitter to Sweet
A bittersweet chocolate soufflé is a fitting companion to Lianna and Kincaid’s romance: elegant, tempting, and far more delicate than it first appears. The dessert reflects the novel’s balance of sweetness and emotional complexity as two people carrying the damage left by former partners try to build something honest together. It also belongs naturally in a series where Dante’s cooking class brings the men together and food becomes a language of affection, apology, and forgiveness. Rich chocolate and a carefully risen center capture the hopeful heart of From Bitter to Sweet—the possibility that painful beginnings can still lead somewhere warm and satisfying.
Download the Printable Recipe
Special equipment: Eight 4-ounce ramekins with smooth vertical sides so the soufflés can rise properly.
Ingredients
- 1/2 cup (114 grams) unsalted butter (1 stick), softened, plus more for coating the ramekins
- 4 tablespoons (50 grams) granulated sugar, plus more for coating the ramekins
- 8 ounces (225 grams) bittersweet chocolate (60–65% cacao), finely chopped
- 6 eggs, separated, at room temperature
- Pinch of fine sea salt
- 1/2 teaspoon cream of tartar
- Powdered sugar, for serving
Directions
- Heat the oven to 350°F. Coat eight 4-ounce ramekins with butter and sprinkle with granulated sugar, tapping out the excess. Make sure the sugar covers all the butter on the sides. Place the ramekins on a baking sheet.
- In a medium bowl, melt the chocolate and butter over a pot of simmering water. Remove from the heat and let stand for 3 minutes, then whisk in the egg yolks and salt while the mixture is still warm.
- Using an electric mixer, beat the egg whites and cream of tartar at medium speed until fluffy and holding very soft peaks. Gradually add the sugar, beating until the whites hold stiff peaks and look glossy.
- Gently stir one-fourth of the egg-white mixture into the chocolate mixture. Gently fold in the remaining whites, then divide the batter among the ramekins. Rub your thumb around the inside edge of each dish to create about a 1/4-inch space between the dish and soufflé mixture.
- Bake for about 15 minutes, until puffy and set. Do not open the oven door while they bake. Use less time for a runnier soufflé or more for a firmer soufflé. Remove from the oven, sprinkle with powdered sugar, and serve immediately or within 30 minutes.
- Note: Soufflés do not keep well; the puffed tops will flatten as they cool.
A Romance Worth Taking a Chance On
After a devastating divorce, Lianna Alverson is ready to rebuild her life on her own terms. Hiring Kincaid Gillette to construct an addition to her Sewickley home is supposed to be a practical decision, but the charming contractor soon becomes difficult to keep at a professional distance. Kincaid has his own reasons to distrust love, and neither of them is eager to repeat the mistakes of the past. As friendship turns into something deeper, old betrayals, family pressures, and a startling revelation test their fragile new relationship. From Bitter to Sweet is a warm, witty slow-burn romance about healing, honesty, and finding happiness after heartbreak.
Follow Lianna and Kincaid as they discover that the sweetest future may begin with the courage to trust again.
Discover From Bitter to Sweet