Soufflé
Souffle is baked egg-based originating in France in early eighteenth century. According to the ingredients it can be served savory main dish or as a dessert. Souffle which means “to blow” in French, as far as I learned from my French friend; it is also used to mean “je suis souffle” meaning “to be very impressed”.
Don’t forget, the thing that will make your soufflée taste great and you to blow is the chocolate you use instead of cacao.
Let’s get started...
Prep time: 15 minutes
Bake time: 18-20 minutes
INGREDIENTS:
300 gr. chocolate (dark or dark&milk)
300 ml full-fat milk
2 egg yolks
3 egg whites
2 tbsp corn starch
5 tbsp caster sugar
1 tbsp butter
1 tsp vanilla extract
A pinch of salt
INSTRUCTIONS:
Preheat oven to 190oC (375oF).
Brush the inside of ramekins with butter and spread a small amount of sugar and turn them to cover the bottom and sides . Set aside to chill in the fridge.
Melt the chocolate by bain marie method.
Pour the milk to the saucepan over medium heat and add the starch. Mix it until boils. After boiled remove from the heat.
Put the butter and vanilla and dissolve the butter.
Add the egg yolks one at a time and beat them.
Pour the melted chocolate to the saucepan, whisk them until smooth.
Set aside to cool.
Place 3 egg whites in a mixing bowl. Whisk until mixture begins to thicken.
Add 1/3 of sugar and a pinch of salt into the bowl. Put some more sugar after 20 seconds; and add the rest of the sugar. Continue whisking until mixture has soft peaks, 3 to 5 minutes.
Transfer the half of egg whites to the chocolate cream. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears.
Pour the mixture to the ramekins. Bake in preheated oven until scuffles are puffed the top of the ramekins about 18 to 20 minutes.
You can serve with some icing sugar for dusting and double cream , as you wish.
Bon Appetit
