(no subject)
This week's been a busy one and I've not done any uni work for an entire week... I gave up on this week's $20 Challenge after going to Passionflower and shouting the boy's share, abusing our last chance to partake in its $8 specials as our part of the bill came to $20... That doesn't include my coffee indulgence, which amounts to $8.50(? or was it $11.50?) and Maccas Small Fries ($1.75). Pictures of the ice creams another time as I have to get ready for work, but as requested...
Chocolate Souffle
Taken from Vertigo (UTS Student run Magazine) Love Edition 09/09
Ingredients
4 Eggs
200g Dark Chocolate
150g Unsalted Butter
3tbsp Caster Sugar (I'd suggest adding 4-6tbsp)
1/4tsp Cream of Tartar
Shot of Orange Liqueur (optional)
1. Preheat over to 225 degrees Celsius.
2. Separate the 4 eggs.
3. Rub the insides of 6 ramekins (I used china tea cups as I don't have ramekins and ended up using 8 - if using tea cups or something similar, make sure they're of a bake-able material) with soft butter. Tip some extra sugar in and swirl it around each one so it forms a sugar coating. NB. I would skip the strike out line as I found it not to my liking... The crunchy sugar outside takes away from the lovely delicate soft nature of the souffle.. It's like eating caviar loaded with garnishes - completely stupid!!
4. Melt the chocolate together with the butter using your method of preference until they've melted completely and combined. Take it off heat to cool a little (so it will not cook the eggs!) then beat in the egg yolks and liqueur (if using the latter).
5. Beat egg whites in a mixing bowl until they're bubbly. Add cream of tartar. Continue beating egg whites until they form soft peaks: when you lift up the beater, the eggs will come with it, but then droop flaccidly. Turn the beater to its highest setting and plough away while adding the sugar, one tablespoon at a time, until the eggs have formed stiff peaks. Here are some tips: http://recipes.howstuffworks.com/how-to-cook-eggs3.htm NB. An electric beater/mixer is not necessary. I didn't use one for this batch, but it required a hell of a lot of arm work and my muscles hurt during it!
6. Add 1/3 of the egg white mixture to the chocolate mixture and combine. Then pour the chocolate into the whites. Use a clean metal spoon to gently fold them together. Don't stir too much, its okay if there are some white streaks.
7. Fill your ramekins (or ramekin substitutes) 1/2 to 1/3 of the way up with the mixture.
8. Bake for 10-12 minutes until the souffles have risen and become erect.
9. Serve/eat immediately, as souffles are prone to falling 5-10 minutes after leaving the oven.
Happy Baking!! I'd love to see/hear about your results!
Chocolate Souffle
Taken from Vertigo (UTS Student run Magazine) Love Edition 09/09
Ingredients
4 Eggs
200g Dark Chocolate
150g Unsalted Butter
3tbsp Caster Sugar (I'd suggest adding 4-6tbsp)
1/4tsp Cream of Tartar
Shot of Orange Liqueur (optional)
1. Preheat over to 225 degrees Celsius.
2. Separate the 4 eggs.
3. Rub the insides of 6 ramekins (I used china tea cups as I don't have ramekins and ended up using 8 - if using tea cups or something similar, make sure they're of a bake-able material) with soft butter. Tip some extra sugar in and swirl it around each one so it forms a sugar coating. NB. I would skip the strike out line as I found it not to my liking... The crunchy sugar outside takes away from the lovely delicate soft nature of the souffle.. It's like eating caviar loaded with garnishes - completely stupid!!
4. Melt the chocolate together with the butter using your method of preference until they've melted completely and combined. Take it off heat to cool a little (so it will not cook the eggs!) then beat in the egg yolks and liqueur (if using the latter).
5. Beat egg whites in a mixing bowl until they're bubbly. Add cream of tartar. Continue beating egg whites until they form soft peaks: when you lift up the beater, the eggs will come with it, but then droop flaccidly. Turn the beater to its highest setting and plough away while adding the sugar, one tablespoon at a time, until the eggs have formed stiff peaks. Here are some tips: http://recipes.howstuffworks.com/how-to-cook-eggs3.htm NB. An electric beater/mixer is not necessary. I didn't use one for this batch, but it required a hell of a lot of arm work and my muscles hurt during it!
6. Add 1/3 of the egg white mixture to the chocolate mixture and combine. Then pour the chocolate into the whites. Use a clean metal spoon to gently fold them together. Don't stir too much, its okay if there are some white streaks.
7. Fill your ramekins (or ramekin substitutes) 1/2 to 1/3 of the way up with the mixture.
8. Bake for 10-12 minutes until the souffles have risen and become erect.
9. Serve/eat immediately, as souffles are prone to falling 5-10 minutes after leaving the oven.
Happy Baking!! I'd love to see/hear about your results!