Chocolate Souffle - Baking #2 on a Sat
I bought a butter chicken sauce some time back so thought since my in laws were going out for dinner...will cook it for hub & me..but in the end their dinner appt was cancelled so MIL told me to go ahead and cook this....I purposely bought some basmati rice to accompany it...I cooked the sauce with chicken breast, carrots & potato..was alright but not fantastic...coz perhaps it was too creamy?? But the rice was quite popular with the rest of the family as they were not very pro long grain rice....but I got another sauce which I may try next week...spicy vindaloo....will do it with some beef casserole....yumz
So after dinner...I decided to make chocolate souffle....
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Chocolate Souffle
Ingredients :
120g of 70% dark chocolate
4 eggs, separated
50g sugar, and extra to coat the ramekins
butter to coat the ramekins
Steps :
1. Preheat the oven at 200 degrees celcious.
2. Boil a pot of water and put a heat proof bowl over to melt the chocolate.
Make sure you don't get any water in the chocolate, or it will be ruined.
Butter the ramekins with a brush and with upward strokes on the sides.
Coat the buttered ramekins with caster sugar.
3. Cool the melted chocolate and beat in the egg yolks.
IN another bowl, beat the egg whites with a bit of the sugar to get the meringue started.
Slowly add the rest of the sugar till you get stiff peaks.
4. Add 1/3 of the meringue mixture into the chocolate mixture until incorporated.
Then slowly stir in the rest of the meringue mixture gently.
5. Scoop the mixture into the ramekins slowly and carefully, not to get any on the sides.
Then bake it in the over for 10 mins.
6. Sift icing sugar over the top immediately after you've taken it out of the oven
and put a scoop of ice cream in the middle of the souffle.
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Im glad I bought extra ramekins (during a recent sale) as I think the receipe serves 4...but it probably makes 7 serves....
The meringue (finally used my Sunbeam stickmaster - whisk)....& while waiting for the dark chocolate to melt...
Then...all ready to go into the oven...
Was so excited when I saw it rise....but I think coz I didnt put enough so it didnt rise as much as I expected coz of there were more space in the ramekin....but when I took it out...the "risen" portion has settled down again...how come????shouldnt it remain "risen"?
Haha...my vanilla ice-cream covered my portion...coz when I started mine..hubby already finished his!!!! So I had to scoop more ice-cream as my initial scoop has melted
Hubby & FIL was keen for a 2nd helping....so lucky I got extra ramekins...went to quickly butter & sugar another 2 and put a bit more mixture in and put them in the oven...this time I managed to take a photo of it rising..
Gosh..I pretty much "worked" non-stop since 3+ in the afternoon..but though tired but Im really happy...it makes me so satisfied to have the family praise and thanked me for what I did....I will definitely sleep well tonight....
Now gotta see what I should bake next week....
*hubby now watching some Lemans 24 hour racing...gosh!!...
So after dinner...I decided to make chocolate souffle....
---------------------------------------------------------------------------------------------------------------------------------------------------
Chocolate Souffle
Ingredients :
120g of 70% dark chocolate
4 eggs, separated
50g sugar, and extra to coat the ramekins
butter to coat the ramekins
Steps :
1. Preheat the oven at 200 degrees celcious.
2. Boil a pot of water and put a heat proof bowl over to melt the chocolate.
Make sure you don't get any water in the chocolate, or it will be ruined.
Butter the ramekins with a brush and with upward strokes on the sides.
Coat the buttered ramekins with caster sugar.
3. Cool the melted chocolate and beat in the egg yolks.
IN another bowl, beat the egg whites with a bit of the sugar to get the meringue started.
Slowly add the rest of the sugar till you get stiff peaks.
4. Add 1/3 of the meringue mixture into the chocolate mixture until incorporated.
Then slowly stir in the rest of the meringue mixture gently.
5. Scoop the mixture into the ramekins slowly and carefully, not to get any on the sides.
Then bake it in the over for 10 mins.
6. Sift icing sugar over the top immediately after you've taken it out of the oven
and put a scoop of ice cream in the middle of the souffle.
--------------------------------------------------------------------------------------------------------------------------------------------
Im glad I bought extra ramekins (during a recent sale) as I think the receipe serves 4...but it probably makes 7 serves....
The meringue (finally used my Sunbeam stickmaster - whisk)....& while waiting for the dark chocolate to melt...
Then...all ready to go into the oven...
Was so excited when I saw it rise....but I think coz I didnt put enough so it didnt rise as much as I expected coz of there were more space in the ramekin....but when I took it out...the "risen" portion has settled down again...how come????shouldnt it remain "risen"?
Haha...my vanilla ice-cream covered my portion...coz when I started mine..hubby already finished his!!!! So I had to scoop more ice-cream as my initial scoop has melted
Hubby & FIL was keen for a 2nd helping....so lucky I got extra ramekins...went to quickly butter & sugar another 2 and put a bit more mixture in and put them in the oven...this time I managed to take a photo of it rising..
Gosh..I pretty much "worked" non-stop since 3+ in the afternoon..but though tired but Im really happy...it makes me so satisfied to have the family praise and thanked me for what I did....I will definitely sleep well tonight....
Now gotta see what I should bake next week....
*hubby now watching some Lemans 24 hour racing...gosh!!...