IMBB #20: Has my blog fallen? - Hot Chocolate Soufflé with Chocolate Sauce
The 20th edition of Is My Blog Burning is hosted by Kitchen Chick - the theme: soufflés.
I decided to prepare a Hot Chocolate Soufflé with Chocolate Sauce from Gary Rhodes at the table
This is my first soufflé since 15 years and I had success.
Enjoy this with chocolate sauce: Delicous!
When serving sauces with soufflés, make an incision in the top of the
soufflé before pouring in the hot sauce. This almost 'resoufflés'
the dessert and it now holds the pleasure of two recipes in one.
The recipe for 6 ramekins 8 cm Ø:
Ingredients:
25 grams Caster sugar; 1 oz
10 grams Plain flower; 3/8 oz
10 grams Cornflour; 3/8 oz
13 grams Cocoa powder; 0.5 oz
25 grams Plain bitter chocolate, finely grated; 1 oz
150 ml Milk; 5 fl oz
Extra caster sugar or finely grated chocolate,
-- for coating
Butter, for greasing
4 medium Egg whites
2 Heaped tablespoons caster sugar
FOR THE CHOCOLATE SAUCE:
200 ml Milk; 7 fl oz
175 grams Plain dark chocolate, finely chopped; 6 oz
100 ml Whipping or single cream; 3 1/2 fl oz
Method:
Pre-heat the oven to 230°C/450°F/ Gas 8. Mix together the caster
sugar, plain flower, cornflower and cocoa powder. Add the chocolate
to the milk and bring to the boil. Power and whisk slowly into the
dry ingredients and return to the stove. Cook for 5-6 minutes on a
medium heat, whisking continuously until very thick and the whisk
will almost stand on its own. Pour into a bowl, cover with cling
film and leave to cool.
Butter the soufflé dishes generously, sprinkling with caster sugar or
grated chocolate.
Whisk the egg whites in an electric mixer or by hand until half
risen. Add the caster sugar and continue to whisk to a soft peak.
Whisk a quarter of this mix into the chocolate base. Now gently fold
in the rest, dividing between the dishes. Smooth over the top with a
palette knife, slightly releasing the mix around the border with the
tip of a small sharp knife. Bake in the preheated oven for 12-15
minutes, until risen and set, but still maintaining a moist centre.
The soufflés are ready to serve. To make the sauce, heat the milk in
a saucepan bringing to boiling point. Remove from the stove and add
the chocolate, whisking in until melted. Add the cream of your
choice and the sauce is made.
Tagged with: IMBB # 20 + Souffle
I decided to prepare a Hot Chocolate Soufflé with Chocolate Sauce from Gary Rhodes at the table
This is my first soufflé since 15 years and I had success.
Enjoy this with chocolate sauce: Delicous!
When serving sauces with soufflés, make an incision in the top of the
soufflé before pouring in the hot sauce. This almost 'resoufflés'
the dessert and it now holds the pleasure of two recipes in one.
The recipe for 6 ramekins 8 cm Ø:
Ingredients:
25 grams Caster sugar; 1 oz
10 grams Plain flower; 3/8 oz
10 grams Cornflour; 3/8 oz
13 grams Cocoa powder; 0.5 oz
25 grams Plain bitter chocolate, finely grated; 1 oz
150 ml Milk; 5 fl oz
Extra caster sugar or finely grated chocolate,
-- for coating
Butter, for greasing
4 medium Egg whites
2 Heaped tablespoons caster sugar
FOR THE CHOCOLATE SAUCE:
200 ml Milk; 7 fl oz
175 grams Plain dark chocolate, finely chopped; 6 oz
100 ml Whipping or single cream; 3 1/2 fl oz
Method:
Pre-heat the oven to 230°C/450°F/ Gas 8. Mix together the caster
sugar, plain flower, cornflower and cocoa powder. Add the chocolate
to the milk and bring to the boil. Power and whisk slowly into the
dry ingredients and return to the stove. Cook for 5-6 minutes on a
medium heat, whisking continuously until very thick and the whisk
will almost stand on its own. Pour into a bowl, cover with cling
film and leave to cool.
Butter the soufflé dishes generously, sprinkling with caster sugar or
grated chocolate.
Whisk the egg whites in an electric mixer or by hand until half
risen. Add the caster sugar and continue to whisk to a soft peak.
Whisk a quarter of this mix into the chocolate base. Now gently fold
in the rest, dividing between the dishes. Smooth over the top with a
palette knife, slightly releasing the mix around the border with the
tip of a small sharp knife. Bake in the preheated oven for 12-15
minutes, until risen and set, but still maintaining a moist centre.
The soufflés are ready to serve. To make the sauce, heat the milk in
a saucepan bringing to boiling point. Remove from the stove and add
the chocolate, whisking in until melted. Add the cream of your
choice and the sauce is made.
Tagged with: IMBB # 20 + Souffle
ostwestwind - 2005/10/22 15:30
IMMB SHF
