Friday, June 11, 2010

Chocolate Souffle with Rich Chocolate Sauce

Bola! Bola! Bola! Yes……..the FIFA WorldCup fever is on…….and I'm in the fever alright, LOL. Tonight there will be 2 matches at 7.30pm and 10pm and another one in the early morning of the next following day at 2.30am. Geez……that means I will be up and awake the whole night……..hmm, I must prepare something to eat and do while waiting for the time to pass, kekeke :pI have always wanted to try making 'soufflés' especially everytime when I turned those cookbook pages, seeing how fluffy and soft the soufflés are…..rise up to the rim of the ramekin bowls……looking so yummy and appetizing…..hmmm, slurp :p Some of the soufflés are just plain cheese or chocolate, while others are filled with ham, corn and all sorts of savoury fillings. Since I'm not looking for something that is really filling, just something light to keep me up and awake, and yummy of course, I chosed this 'Chocolate Soufflés with Chocolate Sauce'…..which I think would be just perfect for a light dessert at night ;)
This recipe was taken from Desserts Magazine (gosh, sorry I can't remember which issue was that), but don't worry, I'll have it written down almost word for word according to the magazine for you ^-^

(Makes 4-5, 6oz ramekins)

Ingredients:2 oz. bittersweet chocolate, chopped
2 Tbsp / 1 oz. Unsalted butterof the egg white
2 large eggs, separated
1/8 tsp salt
¼ cup / 1 oz. confectioners' sugar
1 Tbsp chocolate liqueur, I used Kahlua
 For chocolate sauce:
100gm bittersweet chocolate
1 ½ Tbsp heavy cream

  1. Lightly butter 4-5 , 6oz. soufflé dish / ramekins and dust with granulated sugar, tapping out the excess. Set the ramekins on a small baking sheet. Set aside.
  2. In a bowl over a saucepan of hot water (not boiling) or in a microwave, melt chocolate with butter. Remove from heat and whisk until glossy and smooth. Stir in chocolate liqueur and salt.
  3. In a separate bowl, beat the egg whites until soft peaks form, and beat in 3 tablespoon of sugar, one tablespoon at a time, until stiff peaks form.
  4. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow. Beat in chocolate mixture until incorporated. Fold in ¼ of the egg whites; gently fold in the remaining whites. Divide into prepared container. (Can be prepared to this point and refrigerated for up to 4 hours or freeze for up to 2 weeks).
  5. Place dish on baking sheet. Bake in lower third of 375 degrees F for 18-20 minutes or until puffed and the exterior is set but the interior is a bit loose and creamy and risen about 1 inch above the ramekins. Careful not to overbake.
  6. When the soufflés is in the baking, to make the sauce, double –boil the chocolate and the heavy cream, stir to melt the chocolate. When the chocolate has fully melted, leave it to cool slightly and continue stirring.
  7. When the soufflé is done, take it out of the oven, drizzle the chocolate sauce on top and dust the soufflés with powdered sugar and serve immediately.
Note: If you are baking the stored soufflés from the freezer, unwrap the ramekins and set them on a small baking sheet, let them sit for 20 minutes while you preheat the oven to 400 degrees F. Bake on a baking sheet until puffed and risen about 1 inch above the ramekin, about 18 – 20 minutes.

Happy Souffles baking…….Goal!!

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