Souffle is an incredible baked dish relished the world over. It can be prepared as a savory main course dish or as a rich dessert. Whichever way it is prepared, the single most important ingredient are eggs. How well your souffle turns out depends upon how skillfully you have whisked the egg whites until they are stiff. Folding the egg whites then into the cream base consisting of cheese, chocolate, lemon, herbs or any flavor that you wish to enjoy and then baking gives you a fluffy souffle.
A freshly baked souffle has a fluffy top. It is recommended you consume the souffle within minutes of its being pulled out of the oven as its fluffiness may give away due sinking of the top in a way similar to how a risen dough sinks.
Chocolate is one of my all-time favorite food elements. There is no limit to ways one can think of including chocolate in their food. Therefore, to keep up to the same you can go about preparing a tempting dark chocolate souffle.
Follow this recipe to arrive at a pleasurable dark chocolate souffle.
Ingredients:
Egg whites - 3
Egg yolks - 2
Thick cream - 3-4 tbsp
Dark chocolate (chopped to pieces) - 100 gms
Castor Sugar - 2 tbsp
Butter - 3 tsp
Method:
1.) In a double boiler, melt the chocolate. Pull off the stove.
2.) To this add butter and cream. Mix well. Now to this add the yolks and mix well.
3.) In a separate bowl beat the egg whites until you get soft or drooping peaks. Once this stage is reached, add the sugar and now beat again until you get stiff or straight peaks.
4.) Now fold the egg whites into the chocolate mixture not all at once but little by little.
5.) Take 2-3 ramekins and grease them with little butter. Pour the batter into the ramekins until 3/4th of the ramekin is full.
6.) Bake at 200C for 15 minutes in preheated oven. You will notice how much the souffle has risen during the baking.
7.) Once baking is over you can have the souffle straight out of the ramekin or you can remove the souffle carefully in a dessert dish. Whatever you do make sure you do it within 5-10 minutes else the souffle will start sinking.
Via: Cookingforengineers, Wikibooks
