29 October 2011

Soufflé au chocolat



I love soufflés. You love soufflés. But the problem with soufflés is their absurd and dramatic sense of humour. You take 'em out of the oven looking all pretty and light, and two seconds later they're flat as a pancake, de-puffed and frankly sad. Yes, it's true. The tease your eyes and trick your mind. Your endorphins spin out of control, but your body doesn't even have time to react before the soufflés de-souf (souff? soufflé? is this even a word?) Sneaky, sneaky.


Yet their little gastronomic theatre play is also why I love 'em so much. They're so much fun to watch. And even more pleasurable to the palette. I'm not entirely sure what it is I like but I know it has something to do with their fluffy and delicate texture, mixed with their ability to elegantly melt on your tongue. It's a great feeling. It doesn't even matter which kind of soufflé I'm having; it's always good fun.




I made this soufflé the other day and – wait for it – I adored it! It's a simple recipe, and it takes practically no time at all to make. I used dark, bitter 70% cocoa chocolate – the darker, the better, in my opinion – but you can use whatever you want. I think the original recipe called for milk chocolate. Just melt the chocolate with the cream, whip the egg whites real good, mix and mingle and pop it in the oven. Remember – the guests wait for the soufflé, not the other way around! Enjoy!



PS: This here blog just turned a year old :-)


Chocolate Soufflé
Recipe adapted from Bon Appétit
 

*Ingredients*
340 g. chocolate, chopped
150 ml. heavy cream
2 large egg yolks
Pinch of salt
6 large egg whites, at room temperature
2 tbsp. sugar

1.Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess.

2.Arrange prepared soufflé dishes on large baking sheet.Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir egg yolks and salt into chocolate mixture. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared soufflé dishes, filling dishes completeley.

3.Position rack in center of oven and preheat to 204°C. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes.

13 comment (s):

Russell at Chasing Delicious said...

Gorgeous shots! This soufflé looks super delicious.

Marion said...

Thank you so much :-)

Nicole said...

Happy Blog-iversary! Cheers to many more!

Marion said...

Thanks Nicole :-)

janet said...

what kind of chocolate did you use? what was the % of coco? sweet? baking? bitter? it looks fab!

Marion said...

Thanks :) I used dark chocolate, where 70% of it was cocoa, so it was quite bitter. It should say on the package how much cocoa is in it (percentage). But you can use any kind you like; milk chocolate or somewhere in between

Baltic Maid said...

wow... beautiful pictures of this mouthwatering souffle!!!

Marion said...

:) Thank you!

Jonyuen said...

I always get confused with recipes stating, "cream." what kind of cream did you use/where can I buy some? I just need an example of what you are talking about. Thanks!

Marion said...

Oh, sorry! I used what I think is called ''heavy whipping cream'' in English, or double cream.

Anonymous said...

I am very confused about the 3rd instruction...can you please explain it better...the 16 mins room temperature or 18 mins chilled is what confuses me....are you supposed to bake them in the oven while the oven is on?

Marion said...

That's a very good question. I read the recipe again and it confused me too... it's been a while since I made these souffles and wrote it down. I will change the end a bit. Bake the souffles for about 16 min.

Tobias said...

If you don't bake them put them in the fridge for about 2 hours.. And you've got excellent mousse au chocolat ;)

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