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As you can see from my photo, even though I tried my best to get the butter and sugar coating on evenly my souffles still managed to rise uneven, no effect on the flavour, purely a presentation issue so it didnt bother me too much. Also, by the time the 12 minutes cooking time was up they hadnt risen all that much so I let them go a couple of extra & they rose well though there was no gooiness left. They were still lovely & moist and hadnt dried out at all, I just prefer them with that hint of goo in the middle. All in all I was happy with the outcome, the flavour was nice & rich without being too over the top, though I didnt think they were that sensational & will probably stick to ordering them when out for now. Now to find the perfect recipe to use up all of those egg yolks leftover.
Chocolate Souffles – Relaxed Cooking
15g unsalted butter 1/3 cup sugar, plus more for coating the souffle dishes 125g good quality dark chocolate (60-70 % cacao), coarsley chopped 1/2 cup cold water 1/3 cup unsweetened cocoa 6 large egg whites icing sugar
Preheat the oven to 180c. Coat the interiors of 6 240ml souffle dishes (mine were smaller so I made 8) completely with the butter, then coat them with sugar. Place the dishes on a baking tray.
Stir the chopped chocolate in a large bowl set over a saucepan of simmering water until it is melted and smooth. Whisk in the cold water and the cocoa powder. Remove from the heat & set aside.
Using an electric mixer fitted with the whisk attachment, beat the egg whites in a large bowl until they are soft peaks. Gradually beat in the 1/3 cup sugar. Continue beating until the egg whites are shiny and form soft peaks when the whisk is removed. Fold a quarter of the mixture into hte warm chocolate mixture. Fold in the remainin egg whire mixture. Divide between the dishes & bake for about 12 minutes until puffed but still moist in the centre. Lightly dust with ising sugar & serve immediatley.