City to Bay chocolate soufflé
So, I didn’t quite make my weekly blog post deadline this week. The last week has been particularly hectic so I didn’t have myself organised for the weekend – terribly slack of me. Anyway, over the weekend, my darling friend Mel of the totally awesome book blog Bookabye Baby and I completed the 12km City to Bay Fun Run. Just to clarify, we didn’t run 12kms, we walked it. Neither of us are natural runners, so we decided to walk it instead…..along with more than 9,000 other Adelaideans. In total, just over 40,000 people participated in the City to Bay this year. Needless to say, I’m a little sore today. At least the balls of my feet are no longer burning! Thank you Mel for accompanying me on the walk. It turned out to be a great day despite feeling a little worse for wear afterwards. Shall we do it again next year?
Recently, I was lucky enough to try a hazlenut soufflé whilst I was doing some ‘work experience’ at Utopia at Waterfall Gully (blog post to follow shortly), and it was amazing! It was so delicate, light and fluffy, and oh so delectable!
I was so impressed by this soufflé that I made a mental note to attempt making one in the near future. So, to make up for missing my bloggy deadline over the weekend, and also to reward myself for doing a decent walk yesterday, I thought I’d have a crack at making a soufflé for dessert tonight. Not a bad way to reward oneself, huh? This recipe makes 2 soufflés.
City to Bay chocolate soufflé
2 egg yolks, at room temperature
1/3 cup (80ml) milk
1 tbs cornflour
1tbs Dutch cocoa
¼ cup (55g) caster sugar
45g dark chocolate, broken into pieces
3 egg whites, at room temperature
¼ tsp cream of tartar
20g unsalted butter, melted
1 tbs caster sugar, extra for dusting
Preheat oven to 180˚C (fan forced). Chuck the egg yolks, milk, cornflour, cocoa and sugar into a small saucepan, over medium heat and cook for about 3 minutes, whisking continually until the mixture just starts to thicken. Turn the heat down to low, add the chocolate, and whisk to combine until the mixture becomes really thick. Transfer to a large bowl, and whack it in the fridge to cool for 5 minutes.
In another bowl, beat the egg whites and cream of tartar until stiff peaks form – this will take about 5 minutes, just in time for you to take the chocolate mixture out of the fridge. Whisk the chocolate mixture until smooth. Fold the egg whites into the chocolate mixture in 3 batches.
Brush the inside of 2 x 1-cup (250ml) ramekins with the melted butter in an upwards motion, and use the extra caster sugar to dust the sides. Carefully spoon the folded chocolate mixture into the ramekins and flatten the top with the flat edge of a knife or back of a spoon. Run your finger (clean one please) around the edge of the ramekin – this separates the mixture from the edge of the ramekin so it rises evenly upwards.
Place the ramekins onto a baking tray, and chuck them in the oven to bake for about 15 minutes or until they have risen and are golden on top. Dust the soufflés with a bit of icing sugar and serve immediately.
Note: This recipe is a Donna Hay recipe and the only amendment I made was the amount of melted butter used. if you would like to see the original recipe, click here. Egg whites whip up the best when they are at room temperature, so make sure you leave the egg whites out to warm up if they have been in the fridge. The next time I make soufflés, I think I’ll use a smaller ramekin. The 1-cup ramekin was a little too big for my liking.