What an awesome challenge! Thank you Dave and Linda for the great job on selecting and hosting this challenge. I've always wanted to make a souffle. It has been on my "to try" list what seems like forever.
So, it was a great opportunity to get the little "push" I needed to complete this. I chose the chocolate souffle, with one change - I substituted semi-sweet chocolate for the bittersweet. I knew I was going to make this at my brothers house, and they don't care for the bittersweet chocolate, so semi-sweet was a good choice.
While this was my first time making a souffle, it was Fawn and Amanda's first time eating the souffle. They had no clue that I overcooked it by about 3 minutes. But, it was still good. A little less luxurious and rich than I was hoping, but it was still tasty.
You know, I had such plans for this challenge. But, it feels like that as my to do list grows, my actual output shrinks. Of course, I may not feel that way once I see the results of my HUGE Christmas Cookie Project I have been working on for about 6 weeks. So, stay tuned! Maybe I have been busier than I actually think!
Souffle's really aren't as tough as their reputation. I encourage to try one. If you don't like chocolate, check out the Daring Cooks blogroll for a ton of creativity on display and take your pick!
Adapted From BBC Good Food Recipe by Gordon Ramsay
FOR THE DISHES
2 Tbsp (30 ml) 1 oz (30g) unsalted butter, for greasing
Cocoa powder or finely grated chocolate
FOR THE CREME PATISSERIE
2 tbsp (30 ml) (18 gm) (2/3 oz) plain (all-purpose) flour
2 tsp (10 gm) (0.35 oz) caster (superfine) sugar (regular sugar is OK)
½ tsp (4½ gm) (0.15 oz) corn starch (aka cornflour)
1 medium egg yolk
1 medium whole egg
4 Tbsp (60 ml) milk
5 Tbsp (75 ml) heavy cream (or double cream)
3 oz (90gm) good-quality dark chocolate preferably 70+% cocoa solids, broken in pieces (I used semi-sweet)
2 Tbsp (30 ml) (15 gm) (½ oz) unsweetened cocoa powder
FOR THE EGG WHITES
6 medium egg whites
6½ Tbsp (95 ml) 3 oz (90g) superfine/caster sugar (if you don’t have it, regular sugar is OK)
1. Heat oven to moderate 375 ˚F/190 ˚C/gas mark 5.
2. Take four 1 cup/~240ml soufflé dishes and brush them completely with softened butter. Tip a little cocoa powder or grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
3. For the crème patisserie, mix the flour, sugar and corn starch into a small bowl. Put egg yolk and whole egg into a medium sized bowl, beat lightly, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and cocoa powder and mix well.
4. To make the ganache, pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
5. Gradually stir hot chocolate ganache into the paste from step 3, and add the orange zest or chile if using. This is your crème patisserie.
6. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
7. Stir about 2 tbsp (30 ml) of the beaten egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest.
8. Spoon the mixture into the dishes. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
9. Bake the soufflés for 15-17 minutes.
10. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top.