so what do I do when I don’t feel like studying or reading journals?
for me. it is therapeutic.
and a form of a stress-reliever for me.
so I always look through recipes that I’m interested in.
and wish I have the ingredients
and get the baking started!
So a few weeks ago I tried the chocolate souffle recipe from The F Word.
but felt like making it again
but this time using another recipe to see if it works better.
and it did! hehe (:
I signed up for a membership with Epicurious.com
and it’s free to look at the recipes they put up! hehe
and the recipes are from the food magazines like Gourmet and Bon Appetit.
so the recipes are pretty darn yums! hehe
I hoped and prayed that it rose nicely
and not overflow.
and it rose pretty nicely in my opinion haha
but I’ve yet to make one that rises perfectly vertical.
well. will keep trying! haha
i think it looks quite pretty!
especially with the icing sugar on top. hehe
a close up shot of the souffle (:
DIG IN. haha
literally! I attacked the middle of the souffle first.
if only we had ice cream!
i couldn’t stop myself from snapping away! hehe
Give this a try! it’s really easy and foolproof!
and u can whip it up in less than 30mins!
(Adapted from Gourmet Magazine, Epicurious)
1/4 cup granulated sugar plus additional for dusting the dishes
2 tablespoons all-purpose flour
2 tablespoons Dutch-process cocoa powder
1 tablespoon cold unsalted butter
1/2 cup milk
1/2 ounce unsweetened chocolate, chopped fine
1 large egg yolk
2 large egg whites
confectioners’ sugar for dusting the soufflés
Butter 2 shallow 3/4-cup gratin dishes and dust them with the additional granulated sugar,
shaking out the excess.
In a bowl blend together 2 tablespoons of the remaining granulated sugar,
the flour, the cocoa powder, the butter, and a pinch of salt until the mixture resembles meal.
(I rubbed in the butter into the flour and cocoa mixture using my hands)
In a saucepan bring the milk to a boil.
Whisk the cocoa mixture into the milk with the chocolate, cook the mixture over moderate heat,
whisking, for 1 minute, or until it is thickened, and let it cool.
In a bowl beat the egg yolk slightly and beat in the chocolate mixture.
In another bowl beat the egg whites with a pinch of salt until they hold soft peaks,
add the remaining 2 tablespoons granulated sugar, a little at a time, beating,
and beat the meringue until it holds stiff glossy peaks.
Stir one fourth of the meringue into the chocolate pastry cream to lighten it
and fold in the remaining meringue gently but thoroughly.
Divide the mixture between the prepared dishes
and bake the soufflés in a shallow baking pan in the middle of a preheated 400°F. oven for 15 minutes,
or until they are puffed.
Dust the soufflés decoratively with the confectioners’ sugar and serve them immediately.
Chocolate Souffle. DONE!
I dunno how I did it and I didn’t do it on purpose
but i ate it half way and realise that it was in a shape ♥.
absolutely. AWESOME. (: