Tuesday, June 19, 2007
Chocolate Souffle - serves 6
Here is the other souffle recipe. I've made it only once, but people loved it and thought it was a light, rich chocolate treat. I figured brownies would have been good too, but these more unique.
175 g (6 oz or 1 1/4 cups) chopped dark chocolate
5 eggs, separated
60 g (2 1/4 or 1/4 cup) superfine sugar, plus extra for dusting. For this, I bought berry sugar and then blended it until very fine. Probably you don't have to blend it though. Another recipe I have calls for regular sugar, but I haven't tried that one.
2 egg whites, extra
Icing sugar, for dusting
Preheat oven to 400C and put a baking tray into the oven to warm.
Use 6 ramekins, or one souffle/casserole dish. You can (should) make the walls 2 inches higher by putting aluminum foil around the dish, and securing to itself with tape. Baking paper can also be used. The souffle can rise better this way. Brush the dish(es) with butter/margarine, and dust with the extra superfine sugar, shaking out the excess. The sugar helps the souffle to grip the sides.
Place the chopped chocolate in a large heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Stir until the chocolate is melted and smooth, then remove the bowl from the saucepan. Stir in the egg yolks and superfine sugar.
Beat the 7 egg whites until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to loosen it. Then fold in the remaining egg whites until just combined.
Spoon the mixture into the prepared dish(es) and run your thumb or a blunt knife around the inside rim of the dish and the edge of the mixture. This helps the souffle to rise evenly. Place the ramekins on the preheated baking tray, into the oven, and pour one inch of hot tap water on the tray. One recipe doesn't include water, so I'll leave that up to you. I did it to be sure that it would work, and it did. Bake for 12-15 minuets, or until well risen and just set. Do not open the oven doors while baking.
Serve immediately, lightly dusted with sifted icing sugar.
175 g (6 oz or 1 1/4 cups) chopped dark chocolate
5 eggs, separated
60 g (2 1/4 or 1/4 cup) superfine sugar, plus extra for dusting. For this, I bought berry sugar and then blended it until very fine. Probably you don't have to blend it though. Another recipe I have calls for regular sugar, but I haven't tried that one.
2 egg whites, extra
Icing sugar, for dusting
Preheat oven to 400C and put a baking tray into the oven to warm.
Use 6 ramekins, or one souffle/casserole dish. You can (should) make the walls 2 inches higher by putting aluminum foil around the dish, and securing to itself with tape. Baking paper can also be used. The souffle can rise better this way. Brush the dish(es) with butter/margarine, and dust with the extra superfine sugar, shaking out the excess. The sugar helps the souffle to grip the sides.
Place the chopped chocolate in a large heatproof bowl set over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Stir until the chocolate is melted and smooth, then remove the bowl from the saucepan. Stir in the egg yolks and superfine sugar.
Beat the 7 egg whites until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to loosen it. Then fold in the remaining egg whites until just combined.
Spoon the mixture into the prepared dish(es) and run your thumb or a blunt knife around the inside rim of the dish and the edge of the mixture. This helps the souffle to rise evenly. Place the ramekins on the preheated baking tray, into the oven, and pour one inch of hot tap water on the tray. One recipe doesn't include water, so I'll leave that up to you. I did it to be sure that it would work, and it did. Bake for 12-15 minuets, or until well risen and just set. Do not open the oven doors while baking.
Serve immediately, lightly dusted with sifted icing sugar.
// posted by Annette @ 10:01 p.m. 