This recipe is from a friend
It makes a chocolatey puff of air
It's what dreams are made of
Makes 7 cupcake sized souffles:
8 eggs
1/2 cup sugar
200g chocolate
pinch of salt
preheat: oven to 450F
1. grease tins liberally, or use waxed paper to line the muffin tins
2. separate perfectly the 8 yolks from the whites
3. set up a double boiler and melt the chocolate
4. using an electric beater in a clean metal bowl, whip the whites into firm peaks. As it forms soft peaks, add a pinch of salt to help stabilize the whites and prevent overbeating
5. use the beater to cream the yolks and the sugar, and to blend in the chocolate
6. add some of the white foam to the chocolate mixture to lighten it
7. add the lightened chocolate mixture gradually, folding it into the white
8. pour the mixture into the cups (beware, it rises)
9. bake at 450F for 15 minutes
10. eat while it lasts
With a zap of electricity (and some patience), liquid is transmogrified into foam, a delicate suspension which is the basis for the souffle:
An earlier batch: the result of waiting too long.
4 comments:
ramekins? or just paper muffin cups?
other than liberally buttering the ramekin, you need to liberally sprinkle with sugar and tap out the excess so that the sides are entirely coated with sugar! then the souffle will be able to climb up the sides and rise way above the top of the ramekin.
and the higher the rise, the more time you have between taking it out and serving it without it looking deflated and cracked
Yes that's right! Oops. My friend did that while I was happily whipping up the egg whites. In this case the souffle didn't rise as much as I thought, probably because we didn't use proper cups (muffin cups!)
did u notice if there's any difference whether you fill the cup to the brim or slightly below?
when i filled below the brim, they rose with a hump and cracked all over. when i filled to the top they rose vertically and the top was nicely flat.
haha a bit counter-intuitive, no?
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