They may have been a little flatter than I would have liked, but man they tasted goooooooodddd!!! Just ask Tim. I practically had to engage in hand to hand combat once he'd finished his and I still had some left.
I've always wanted to try making a souffle and as the Festival of Tim drew to a close, I decided it was time to try. I'd heard they were difficult to master. It's true. They are. Well sort of. It's not hard to follow all the instructions and put the ingredients together and get it in the oven, but the second I took mine out of the oven, their chocolatey, air-filled walls of tasty goodness deflated, right before my eyes! This made it very hard to photograph.
Undefeated, I intend to keep trying. It's likely this weekend will result in a recipe from a French cook book for zucchini souffle. Actually the photos look divine and I have nothing against zucchini.
Chocolate Souffle
Donna Hay: Simple Essentials - Chocolate, page 80
Ingredients:
melted butter for brushing
caster sugar for dusting
150g (5 1/4 oz) dark chocolate, chopped
1/3 cup (80ml/2 1/2 fl oz) cream (single or pouring)
1/4 cup (30g/1 oz) cocoa powder, sifted
6 egg whites
1/2 cup (110g/3 3/4 oz) caster sugar
Preheat the oven to 180º C (350ºF). Brush 4 x 1 cup (250ml/ 8 fl oz) capacity dishes with butter and dust with caster sugar. Place on a baking tray. Melt chocolate, cream and cocoa in a saucepan over low heat, stirring until smooth.
Place egg whites in the bowl of an electric mixer and whisk until soft peaks form. Gradually add extra sugar and whisk until thick and glossy. Fold a quarter of the egg white mixture through the chocolate mixture. Gently fold remaining egg whites through and spoon into prepared dishes.
Bake for 20 minutes or until souffles are pugged and set. Serve immediately. (I served with whipped cream)
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