Chocolate Souffle (Curtis Stone)
I had wanted to write this post earlier for Cook Like a Star - Curtis Stone organized by Zoe from Bake for Happy Kids. But the desire to rest was more appealing than writing. Nonetheless, as the saying goes "It's better late than never!", so here's my experience making souffle.
See how it puffed up when cooking. I just love that smile' on my souffle. Like all things made with a high percentage of egg whites, it tended to sink after coming out of the oven.
It was also my first time trying out a good quality chocolate. I used Callebaut 70%, and it was so good that I kept popping the chocolate bits into my mouth. The only thing I would modify for the recipe is to increase the quantity of sugar used.
(Modified for 2 person)
To check out the video, click here
15ml unsalted butter, melted, cooled
25g sugar, plus more for coating the dishes (would increase to 40g next time)
2 egg whites
35g high-quality chocolates (62 to 70% cocoa)
40ml cold water
25g cocoa powder
Coat the inside of the souffle dish with melted butter. To use upward strokes when brushing as this would help the egg white to rise.
Refrigerate the souffle dish for a few minutes and coat on another layer of melted butter. Immediately, pour some sugar into the dish and shake around to coat the interiors evenly. Set aside.
Melt the chocolate in water bath. Remove from heat, and add in the water and cocoa powder.
Using an electric beater, beat the egg whites till frothy. Add in the sugar and beat till stiff peaks are formed. Fold the egg whites into the chocolate batter, and mix till even. Pour into the souffle dish.
Using a large knife/spatula, push the filling to the side of the dish and level off the filling. Wipe off the excess batter that fell onto the side of the dish. Bake for about 12 minutes.