Chocolate Souffle
Every food post has a little story to go with it. Except this one. I wanted to make chocolate souffle, so came home and did.
I'd spotted Jules' posting of Guillaume Brahimi's chocolate souffle during the day, and it had me swooning. The recipe has an easy yolk/white ratio, and no cornstarch, which I don't like to use unless necessary. The souffle is just what I love in a souffle - a meeting point of unctuous chocolate goodness and fluffy lightness. It's chocolatey but not too sweet so a pour of sauce or scoop of icecream on the side would work really well. And it's after-work easy. I did them in my Bodum double wall glasses which look so good (but forgot to smooth the top, hence the bumps).
Chocolate Souffle, recipe from Guillaume Brahimi, thanks to The Stone Soup, serves 4
150g dark chocolate
1/2 C milk
1/2 C caster sugar
3 egg yolks, lightly whisked
4 egg whites
Pinch salt
Pinch cream of tartar
Butter for greasing, extra caster sugar for dusting
Preheat oven to 180C. Grease 4 ramekins with butter and sprinkle with caster sugar, tipping out excess sugar. Break chocolate into small chunks and place in a bowl over a saucepan of simmering water, ensuring that the water does not touch the base of the bowl. Allow chocolate to melt gently. When almost melted remove from heat and stir, allowing the residual heat to melt the remaining chocolate. Stir through cold milk. Combine yolks and sugar and stir through chocolate.
Beat egg whites until frothy and add salt and cream of tartar. Continue to whisk until firm peaks form. Stir a tablespoon of egg white through the chocolate mix to lighten it then gently fold through remaining whites.
Gently divide the mix between the 4 prepared dishes and wrap each with a collar of baking paper that stands at least 4cm above the rim of the dish. Tie with string. Place dishes on a baking tray and bake for 25 - 30mins or until soufflés are risen and the top looks cooked through.
I'd spotted Jules' posting of Guillaume Brahimi's chocolate souffle during the day, and it had me swooning. The recipe has an easy yolk/white ratio, and no cornstarch, which I don't like to use unless necessary. The souffle is just what I love in a souffle - a meeting point of unctuous chocolate goodness and fluffy lightness. It's chocolatey but not too sweet so a pour of sauce or scoop of icecream on the side would work really well. And it's after-work easy. I did them in my Bodum double wall glasses which look so good (but forgot to smooth the top, hence the bumps).
Chocolate Souffle, recipe from Guillaume Brahimi, thanks to The Stone Soup, serves 4
150g dark chocolate
1/2 C milk
1/2 C caster sugar
3 egg yolks, lightly whisked
4 egg whites
Pinch salt
Pinch cream of tartar
Butter for greasing, extra caster sugar for dusting
Preheat oven to 180C. Grease 4 ramekins with butter and sprinkle with caster sugar, tipping out excess sugar. Break chocolate into small chunks and place in a bowl over a saucepan of simmering water, ensuring that the water does not touch the base of the bowl. Allow chocolate to melt gently. When almost melted remove from heat and stir, allowing the residual heat to melt the remaining chocolate. Stir through cold milk. Combine yolks and sugar and stir through chocolate.
Beat egg whites until frothy and add salt and cream of tartar. Continue to whisk until firm peaks form. Stir a tablespoon of egg white through the chocolate mix to lighten it then gently fold through remaining whites.
Gently divide the mix between the 4 prepared dishes and wrap each with a collar of baking paper that stands at least 4cm above the rim of the dish. Tie with string. Place dishes on a baking tray and bake for 25 - 30mins or until soufflés are risen and the top looks cooked through.
posted by Julia at 3:55 PM
4 Comments:
Hi Julia,
Your souffle sounds delicious! I love how it looks in the bodum double wall glasses too :)
mmmmmmm *drools*
I hope you intend to keep cooking while you're living abroad. This is a gorgeous dessert.
Oh my, its the Pavina glasses! Yum!!
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