The Daring Cooks November 2010 Challenge: Chocolate Soufflé

Hi Fran!!

I made chocolate Soufflés!!!! And it was a very exciting beginning to, what I hope to be, a very long love affair with souffles :)

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Soufflés are something that I have been so scared to even attempt, that I had just surrendered to the fact that I would probably never make them. But, then this challenge came along, and, well I just had to do it. So, I have been preparing mentally to succeed.

Step 1: buy a beautiful spoon for the photo. I was invited to go for brunch in Notting Hill yesterday morning, and afterwards we all walked towards Portobello Market, where there are many many antique stalls, selling all kinds of little and big trinkets. There, I was sure that I would find a really special silver spoon. After an hour of dragging a group of 10 people from one antique stand to the next, I found these peculiar looking spoons. They were all very elaborate, and a lot of little wholes on the bottom.  I wasn’t sure if they were to strain teabags, a special spoon to use when you are on a diet, or what exactly, but they were beautiful! As I looked at them, I thought “Wow, these could be great for sprinkling powdered sugar on top of desserts. And, since I don’t have a small fine mesh sieve, I would actually use this outside of photos” :) And, as it turns out, that is exactly what they are for!! They are meant to serve powdered sugar so that each guest sprinkles their desired amount on to strawberries or other desserts! – Step 1 CHECK!

Step 2: buy ramekins. I was planning on getting your typical little straight-edged white ramekins, until, I found these in a cooking shop… needless to say, I chose pretty versus conventional :) – Step 2 CHECK!

Step 3: Read the recipe about 5 times before making it! - Step 3 CHECK!

Watching Soufflés rise, is absolutely magical!! I literally sat in front of the oven during the whole time watching them, admiring them and calling J to come and join in the excitement :) However, their magic is almost immediately trumped by how quickly they collapse, it is silly really this is happens… But, this is very quickly redeemed when you dig your spoon into this devilishly luxurious velvety hot chocolate silkiness.

The recipe is really delicious, and especially for my first soufflé ever, more than satisfactory. Next time, I will try for an even darker chocolate taste. Not sure if it is a matter of even more chocolate, more coffee, or some liqueur(this is probably the one) but I will keep you posted.

Chocolate Souffle

Adapted From BBC Good Food Recipe by Gordon Ramsay

Ingredients

  • 2 Tbsp (30g) unsalted butter, for greasing
  • Cocoa powder or finely grated chocolate
  • 2 tbsp (18 g) plain (all-purpose) flour
  • 2 tsp (10 g) sugar
  • ½ tsp corn starch (cornflour)
  • 1 large egg yolk
  • 1 large whole egg
  • 4 Tbsp (60 ml) milk
  • 5 Tbsp (75 ml) whipping cream (or double cream)
  • 3 oz (90g) good-quality dark chocolate (70+% cocoa solids) broken in pieces
  • 2 Tbsp (15 gm) unsweetened cocoa powder
  • 1 ½ tsp instant coffee
  • 6 large egg whites
  • 6½ Tbsp (90g) caster sugar (orgranulated sugar)

Directions:

  1. Heat oven to moderate 375 ˚F/190 ˚C/gas mark 5.
  2. Take four 1 cup/~240ml ramekins and brush them completely with softened butter. The better you butter them, the easier they will rise tall. Tip a little cocoa powder, roll the dish around tilting it as you do so it is evenly lined all round. If there are any patches that are not covered, place more butter and more cocoa on top.
  3. Make the crème patissière: mix the flour, sugar and corn starch into a small bowl. Put egg yolk and whole egg into a large sized bowl, beat lightly, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and cocoa powder and mix well.
  4. Make the ganache: pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and instant coffee and beat until it is melted and smooth with no lumps.
    Gradually stir hot chocolate ganache into the base of your crème patissière from step 3. Your crème patissière is complete.
  5. Make extremely fluffy egg whites: In a large bowl, whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
  6. Bring it all together: Stir about 2 tbsp of the beaten egg whites into the crème patissière. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest.
  7. Spoon the mixture into the ramekins. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
  8. Bake the soufflés for 15-17 minutes(12-14 in a convection oven).
  9. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top.

AND…. SUCCESS!!!!!!!! They rose and cooked beautifully!!! Add some powdered sugar and cream and DEVOUR!!

About these ads

12 thoughts on “The Daring Cooks November 2010 Challenge: Chocolate Soufflé

  1. Erushi

    The spoon is definitely, definitely gorgeous. I love Portobello market – it’s such a treasure trove for fun dishes and cutlery!

    The chocolate souffles look delicious too. Lovely job!

    Reply
  2. Ruth H.

    Those souffles look perfect – fudgy and creamy and so good! And the spoons totally compliment them…! I am so glad your first souffle waas such a success. I hope you do more and let us know!

    Reply
  3. stacy

    Your souffles look wonderful, especially with the powdered sugar (perfectly spoon-applied) and the cream. That chocolate souffle recipe was the bomb, wasn’t it? And now I want to try it again, with some Godiva liqueur… yum!

    Reply
  4. Dianature

    I Want to take a bite of them!! First thing I thought when I saw the picture was ‘what a cool little spoon’ and then I read your story ;).. I have a ring that’s an antique fork…very cool
    that looks delcious!

    Reply
  5. David and Stacy

    Well done on the spoon! You never can have too many fun spoons…

    Interestingly, our chocolate ones didn’t rise as much, but didn’t collapse at all. Probably something to do with our slightly too big dishes? But regardless, it’s the eating part that really counts.

    Well done!
    Stay JOLLY!
    D&S

    Reply
  6. Fran

    I am so jealous of whomever got a taste of those souffles…You better have some ready for Wednesday! I would love some exploding chocolate to come out when I scoop out some…

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s