My younger daughter now makes time for her breakfast and it does not roll in her stomach as earlier (I want to roll my eyes here) as she has a soufflé, hot, straight out of the oven.
I am happy for she has eggs and milk in her tummy.
Till Tuesday she did not know that it is generally eaten with ice cream or whipped cream. Thanks to me she is better educated but now, I feel I do have a battle as I don’t want to feed her ice cream in the morning and she does not like whipped cream. Why do I insist in making things difficult for myself I don’t know.
Any way here is the recipe that I have copied from one of the magazines I do not know which. In case you guys know please let me know and I will update it.
Here it is Chocolate Soufflé
Prep Time: 20 mins
Bake Time: 20 mins
1/2 oz. (1 Tbsp) unsalted butter, melted
1/2 cup plus 2 Tbsp granulated sugar
1/2 cup plus 1 Tbsp whole milk
6 oz. bittersweet chocolate, chopped (I used dark chocolate)
6 large egg whites, at room temperature
4 large egg yolks
1. Brush eight 6-oz. ramekins or soufflé cups with the butter and coat evenly with 2 Tbsp of the sugar, tapping out the excess. Set aside.
2. In a large saucepan, heat the milk over medium-high heat until steaming hot.
3. Add the chocolate and stir constantly with a rubber spatula until completely melted. Transfer the chocolate mixture to a large bowl and set aside to cool down.
4. Combine the remaining 1/2 cup sugar and 2 Tbsp water in another saucepan and set over medium heat, stirring frequently, until the sugar is completely dissolved. Let sit at room temperature while you whip the egg whites.
5. Attach the whisk attachment to a hand mixer and whip the whites on medium speed until soft peaks form, about 3 minutes.
6. With the mixer running, slowly pour the sugar syrup down the side of the bowl into the whites. Increase the speed to high and beat until the whites hold medium peaks, about 1-1/2 minutes. Set aside.
7. Mix the egg yolks into the melted chocolate until combined. Fold one-third of the whites into the chocolate mixture until totally combined. Add the remaining two-thirds of the whites and fold until no streaks remain.
8. Divide the batter evenly among the prepared ramekins. Freeze until solid, at least 8 hours ahead, then wrap tightly with plastic wrap. (The soufflés may be made to this point up to 1 week ahead.)
Bake the Soufflés
When ready to serve, position a rack in the top third of the oven(if you have the luxury of being able to adjust the heights) and heat the oven to 180º C. Remove the ramekins from the freezer and bake until the tops are puffed and cracked (either at the edges or on top) and the soufflés are barely set in the middle, about 18 to 20 minutes.
Serve immediately, with whipped cream, chocolate sauce or any ice cream of your choice.
Notes: The original recipe said 180ml bowls. As I do not have them I used 11 moulds of smaller size 5 of 100 ml and 6 slightly bigger moulds. Still I had quite some of the mix left so in a hurry I greased and sugared a big oven proof bowl and baked for 20 minutes. Since our moulds were smaller I baked for 12 minutes.