Wednesday, January 11, 2012

Sinfully Easy

Everyone needs a sinfully easy dessert list.  What would be on yours?

I was invited to a dinner party set for the day after I would return from a trip. When I offered to bring dessert my hosts were okay with that. When I said it would be something super quick and easy, they were okay with that too.  I made Bittersweet Chocolate Soufflés and EVERYONE was extremely okay with that! The soufflés—always effortlessly impressive—were fantastic, even though the oven was accidentally turned off during the first half of the baking. Talk about sinfully easy and forgiving!

The recipe is from my book, Bittersweet, but you’ll find loads more sinfully easy desserts in a new book coming this May:

 Sinfully Easy Delicious Desserts: Quicker Smarter Recipes by Alice Medrich.

Sinfully Easy is loaded with recipes that don’t require baking and plenty of easy ideas for dessert that—unlike the chocolate soufflé—actually sound like they are quick and easy.  You’ll find fun things to do with vanilla ice cream or fresh cheeses or strawberries; modern fruit desserts, new granitas, ice creams made without an ice cream machine, creamy dreamy puddings etc. But you will also find recipes— for soufflés and tarts and pies and even a torte or two— that you might not expect in a book meant for cooks in a hurry, cooks with small kitchens, beginners, or self proclaimed bake-ophobes, not to mention great cooks who just don't like to make dessert!  

I know I’m stubborn.  I am certain that if people knew how easy it is to make say, sour cream Soufflés laced with chocolate, or a chocolate tweed torte, or a lemon or blueberry tart, they would add it to their personal “Sinfully Easy” dessert list along with all of the more obvious things. The recipes in Sinfully Easy are simple but clear and complete enough so that anyone can be successful making them, and none require a rolling pin, pastry brush, loads of counter space, or a million steps.  No rocket science, just great desserts.  I revised and streamlined some favorite recipes too: Did you know that you could make a classic Queen of Sheba Torte in one bowl without separating the eggs? Did you know that you could mix a delicious plain vanilla butter cake, or Fresh Ginger Gingerbread, or even an incredibly buttery spicy Linzer Torte in a food processor?  I do and you can.

Sinfully Easy Delicious Desserts comes out in May.  Meanwhile try the chocolate soufflés that I made while jet lagged and add them to your sinfully easy dessert list.

Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate

Butter and sugar for the ramekins
8 ounces bittersweet 70% chocolate
1 tablespoon (.5 ounce) unsalted butter
1/3 cup milk
3 large eggs, separated, at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/3 cup (2.3 ounces) sugar
Lightly sweetened whipped cream, whipped crème fraiche, or a combination

Special Equipment:
Seven to eight 4-5 oz ramekins

If you are baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees. Butter the ramekins lightly but thoroughly and coat them with sugar (see tip).

Place chocolate, butter, and milk in a large stainless steel bowl set in a wide skillet of barely simmering water. Stir until the chocolate is melted and the mixture is smooth.  Remove the bowl from the water bath and whisk in the egg yolks. (Don’t worry if the mixture stiffens slightly or is less than perfectly smooth at this point). Set aside.

Beat the egg whites and cream of tartar in a clean dry mixer bowl at medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the sugar and continue to beat, at high speed, until egg whites are stiff but not dry. Fold 1/4 of the egg whites into the chocolate mixture to lighten it and then fold in the remaining egg whites. 

Divide the mixture evenly among the prepared ramekins, filling each 3/4 or more full. (Soufflés may be prepared to this point, covered, and refrigerated up to two days. Bake directly from the refrigerator)

Place the soufflés on a cookie sheet. Bake until they rise and crack on top and a wooden skewer plunged into the center emerges slightly moist and gooey, 14-16 minutes.  Remove from the oven, sieve a little powdered sugar over the top and serve the soufflés immediately. Pass a bowl of whipped cream to top the soufflés.

Serves 7 to 8.

Tip: The best way to sugar the cups is to butter all of them first, then add a couple tablespoons (a handful) of sugar to one ramekin. Shake and turn the ramekin sideways and then rotate it until coated.  Pour excess sugar into the next cup, tapping it to dislodge loose sugar.  Repeat with the remaining ramekins.  Add more sugar if necessary.


  1. What's on your sinfully easy dessert list?

  2. I love that you can make these ahead!Thanks for sharing Alice. Can't wait for your new book.

    Here are some of my favourite easy desserts:

    Tender coconut pudding:

    3 ingredient Nutella Brownies:

    Also love your cocoa brownies!

  3. French toast with Nutella, or a grilled bittersweet chocolate sandwich on crusty white bread. Yum!

  4. Your dried fruit and nut cake with a side of honeyed goat cheese is always a crowd pleaser! And of course the Coconut Saras always get recipe requests. I also really enjoy the Lebni Tart for its silky wonderfulness.

    1. xoxoxox! Colleen, I"m so glad you are enjoying some of my favorites. Cafe Rouge here in Berkeley serves the fruit and nut cake with their cheese course. I think she sprinkles the top of cake with a little pepper before baking, then slices it really thin...

  5. My 5 daughters and I are excited for your new book...we use all your books. Your brownies and puddings have become "go to" recipes. When we make recipes over and over they become simple and easy and their ingredients become "pantry ingredients"...thanks for sharing and teaching us to be better bakers.

  6. I make the almond cake from Pure Dessert all the time, and I've given out the recipe more times that I can count...I don't do the crunchy almond crust part and it goes from ingredients to oven in about 10 minutes. If I have any fresh fruit laying around I toss that in too...blueberries with a little lemon zest are especially yummy. It's funny how baking-phobic people don't believe you when you say a cake is "easy" unless it starts with a boxed mix!

    1. It's funny how recipes really do become "quick and easy" once you get the hang of things....even some of that are actually somewhat complex. The process becomes second nature, and of course we start keeping the ingredients on hand. So satisfying! Thanks for writing.

  7. Are you going to be having a book tour for your new book?

  8. My friend Marcia and I attended the tea yesterday at Fearrington and enjoyed meeting you. Now I'm eager to try many of the recipes in your new book Sinfully Easy Delicious Desserts. I've posted on my blog about the tea