We dont do souffles very often here. Heres our effort to add another simple recipe of chocolate souffle to our very restricted repertoire.
- 1T or 12 gms Butter
- 2T 12 gms APF
- 1/4Cor 60 ml milk
- 40 gms Castor sugar
- 1 ½ Egg yolk
- 1 ½ Egg white
- 30 gms unsweetened chocolate or 2T cocoa
- 30 ml milk
- Set oven at 180 deg.C
- Melt butter in a saucepan, stir in maida and cook for 1-2 mins.
- Gradually add the milk, stirring constantly and bring to a boil. Cool for 2-3 mins till thick. Remove from heat.
- Stir in the unsweetened chocolate or cocoa mixed with 30 ml milk. Add this to the maida-milk mixture.
- Allow this mixture to cool slightly and beat in the egg yolk.
- Whisk the egg white separately till stiff. Fold the egg white into the cocoa-egg yolk mixture gently.
- Spoon into a oven proof dish and bake at 180 deg.C for 20 mins.
- Serve immediately as the soufflé sinks when removed from the oven.
Source: Basic food preparation
Notes: Just like the last souffle, this too is a hot souffle that sinks really fast once its out of the oven. Other than that there isnt anything I have against this simple to make, no frills souffle. I dont know if there is a way to keep the souffle from collapsing, besides serving it straight out of the oven! I used to think I do something wrong that makes my souffles sink but whatever little literature I have read on it (including referring to good old wikipedia), tells me all souffles sink a few minutes after they leave the oven. .. even if you do everything right. So it isnt me afterall!! If you have a pretty ramekin to bake and serve in, use it. I dont, so I spooned it out of the vessel and served it on a plate.
This recipe serves 1-2. Double or triple up as per your requirements.