Post by SeaDragon on Dec 3, 2017 19:59:28 GMT 10
Chocolate Souffle
Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 October 2008: Season 3 Episode 35
Ingredients:
6 souffles
225g 70% chocolate
50g unsalted butter
6 egg whites (room temp)
65g caster sugar
Pinch cream of tartar
2 egg yolks
Extra butter and sugar for brushing moulds
Cocoa for dusting
Method:
Brush 6 ramekins with butter and then sprinkle with caster and tip out excess, cleaning the top of the ramekin of all sugar.
Melt butter and chocolate over a double boiler. Set aside.
Beat egg whites and cream and tartar until stiff peak. Slowly add the sugar and beat until firm and glossy.
Stir the egg yolks into the chocolate.
Transfer the chocolate to a large cool bowl. Fold through a third of the egg whites with a pastry cutter then fold in the second third, and then the last third. Divide into the prepared moulds to about half full and carefully knock to let any airholes out.
Chill for 1 hour, then bake at 200°C for 12 minutes for small souffle, 14 minutes for medium, until well risen and light to the touch.
Dust with icing sugar or cocoa and serve immediately with rich cream, vanilla icecream or creme fraiche.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 22 October 2008: Season 3 Episode 35
Ingredients:
6 souffles
225g 70% chocolate
50g unsalted butter
6 egg whites (room temp)
65g caster sugar
Pinch cream of tartar
2 egg yolks
Extra butter and sugar for brushing moulds
Cocoa for dusting
Method:
Brush 6 ramekins with butter and then sprinkle with caster and tip out excess, cleaning the top of the ramekin of all sugar.
Melt butter and chocolate over a double boiler. Set aside.
Beat egg whites and cream and tartar until stiff peak. Slowly add the sugar and beat until firm and glossy.
Stir the egg yolks into the chocolate.
Transfer the chocolate to a large cool bowl. Fold through a third of the egg whites with a pastry cutter then fold in the second third, and then the last third. Divide into the prepared moulds to about half full and carefully knock to let any airholes out.
Chill for 1 hour, then bake at 200°C for 12 minutes for small souffle, 14 minutes for medium, until well risen and light to the touch.
Dust with icing sugar or cocoa and serve immediately with rich cream, vanilla icecream or creme fraiche.