Category: Chocolate

two for you ; two for me ♥

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so what do I do when I don’t feel like studying or reading journals?
I bake.
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!

Chocolate Souffles
(Adapted from Gourmet Magazine, Epicurious)

Ingredients :

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

Steps :

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. (:

Hot Chocolate Fondant

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(Recipe adapted from The F Word Series)

Ingredients :
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 free range egg
1 free range egg yolk
60g caster sugar
50g plain flour
Icing sugar to dust
Vanilla ice cream to serve
Steps :

1. Preheat oven to 160˚C/Gas 2.

2. Butter two large ramekins, about 7.5cm in diameter,
then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water,
then take off the heat and stir until smooth.
Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick,
then incorporate the chocolate mixture.
Sift the flour over the mixture and gently fold in, using a large metal spoon.
Divide between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates.
Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

6. Hot chocolate fondant. DONE.

Chocolate Souffle

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(Recipe from The F Word Series)

Ingredients :

25g of softened butter
Grated chocolate

Crème pâtissière

20g cornflour
200ml milk
200g dark chocolate, 70% cocoa solids, chopped
80g egg yolks

Egg white Mixture
200g egg whites
150g caster sugar

Steps :

1. Preheat oven at 180˚C/gas 4.

2. Brush 8 ramekins with the softened butter and chill it for 5 mins.
Then coat the ramekins with grated chocolate.

3. For the crème pâtissière, slake the corn flour with a little of the milk,
then gradually add the rest of the milk until you have a smooth mixture.
Pour into a small pan, and slowly bring to the boil,
stirring continuously.
Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth.
Beat in the egg yolks until smooth before transferring to a bowl to cool

4. In an artisan mixer, whisk the egg whites to soft peaks.
Gradually start to add in the sugar, whisking well in between each addition.
Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture

5. Add one third of the egg whites into the chocolate crème patisserie mixture and mix well.
Now add in the remaining egg white and gently fold into the mix.
Do not over work the mixture as it will become too hard and stiff

6. Divide the mixture between the ramekins.
Level the surface with a palate knife then bake for 6-8 minutes,
or until well risen and with a slightly wobbly centre.
Remove from the oven and dust with the remaining cocoa powder.
Serve immediately with a scoop of ice cream
(your favourite flavour!)

7. Chocolate souffle. DONE.