Friday, June 6, 2008

Individual chocolate souffles

I should warn you that there are people who probably do these 'better.' Professionally. I don't do the whole beat-the-whites-and-yolks-separately thing -- I beat the whole eggs (4 of them), along with 50 g. sugar and 175 g.melted chocolate until it's a really really fluffy mixture, and then I pour the batter into buttered-and-sugared ramekins (butter them, sprinkle in a teaspoon of sugar, and shake it around until it sticks on bottom and sides).

That's it.

And it works out just fine that way.

Bake at 200 C (220 fan, gas mark 7, 400 F) until they're what you want (either slightly molten in the center, or baked through). You can also make a chocolate sauce and pour it (still warm) over the souffles, and even toss on a few raspberries.

(Sauce: One part unsweetened cocoa powder, two parts sugar, two parts water, and a few drops of vanilla extract. Whisk it over medium-high heat until it comes to a boil. Set aside and serve warm or at room temperature.)


2 comments:

JoAnne Markov said...

Question: What do you do for butter? Do you use ghee? Or a butter substitute? I thought you were casein-free, as well. (Just curious)

Bloggin' Fool said...

Yup, I am CF as well -- I write 'butter' for those who can use it (and when I make it for company, I give them the 'real thing'), so I use a sunflower spread.