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. I’ll admit, once again, this one challenged my inner ‘fraidy cat. Good grief! A souffle’? Isn’t that French? I don’t speak French. I like French Dressing, French Fries and I think it would be cool to see the Eiffel Tower in person. That’s in France, right? A souffle’ . . . *sigh* . . . As I’m writing, it is baking. Again, I’m not a baker so I am already making excuses if this doesn’t work out. So far, so good. Amazing how fast these souffles are rising in the oven. Every minute that goes by they are a little higher and higher. And, VOILE’! It rose JUST like I knew what I was doing! And the warm creaminess is, well, AH-mazing! I snapped pics when I took them out of the oven as fast as I could before they deflated too much. But it doesn’t take long. So, if you make some of these and want to take pics, be ready! Here’s the recipe. Cage your ‘fraidy cat and try this. You will be so glad you did! Chocolate Souffle‘ Adapted from BBC Good Food Recipe by Gordon Ramsay Ingredients FOR THE DISHES 2 Tbsp (30 ml) 1 oz (30 g) unsalted butter, for greasing Cocoa powder or finely grated chocolate FOR THE CREME PATISSERIE 2 Tbsp (30ml) (18gm) (2/3oz) plain all-purpose flour 2 tsp (10gm) (0.35oz) caster (superfine) sugar (regular sugar is OK) 1/2 tsp (4.5 gm) (0.15oz) corn starch 1 medium egg yolk 1 medium whole egg 4 Tbsp (60ml) milk 5 Tbsp (75ml) heavy cream 3 oz (90gm) good-quality dark chocolate, preferably 70+% cocoa solids, broken in pieces 2 Tbsp (30ml) (15gm) (1/2oz) unsweetened cocoa powder Optional: 2 tsp orange zest or 2 tsp minced chipotle chile en adobo or 1 tsp chipotle chile powder. (I used the chipotle. Surprise.) Optional: Powdered sugar for dusting (which I used) FOR THE EGG WHITES 6 medium egg whites 6 1/2 Tbsp (95ml) (3oz) (opg) superfine/caster sugar, or regular sugar is OK, too. I used regular sugar throughout. Directions 1. Heat oven to moderate 375 degrees F. 2. Take four 1-cup souffle’ dishes […]
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