Monday, March 11, 2013
This is a great recipe if you want to impress someone with your as-good-as soufflé. It even works if you keep it in the fridge to bake the next day. When I made mine I made 4 first for the people that were leaving so they could try it, I left the batter sitting for a bit longer until I came to make the rest for those that had stayed longer... All soufflés came out great! Once you have this recipe down, perhaps you could move on to the real deal... And let me know how it goes! :)
150g butter, cubed
Preheat the oven to 180 degrees and prepare the ramekins by buttering them.
Melt the chocolate and butter in a water bath (a bowl over simmering water). Separate the eggs and beat the yolk with the sugar until it looks light and creamy. Then fold in the flour. Once it is all mixed in add the chocolate mixture. After that, you will want to beat the egg white until it is really fluffy and forms peaks. Them carefully fold them into the mixture. If you leave your mixture for a while then do this before you are ready to bake it, or add an extra egg white to get it up and fluffy again.
Divide the mixture between the ramekins and bake for 8-12 minutes. The soufflés should rise and form a crust on the top but still have a heavenly, rich, saucy centre. You can serve them with cream or play with the hot and cold sensations and serve with ice cream. It is a dessert you guests will definitely love! :)