- 5 ounces dark chocolate (65-72%), chopped- I used a bar of cooking chocolate that I had home. I have no idea of what the proportion of cocoa was in it.
- 1/2 cup sugar
- 2 tbsp kahlua or brandy (or milk)- I used milk cause I had no brandy or kahlua at home.
- 2 tsp vanilla extract- I subsituted it with vanilla essence.
- 1 tbsp all purpose flour
- 4 large eggs, separated, at room temperature
- Preheat oven to 375F. Thats about 190 deg.C
- Lightly butter 4 6-oz. ramekins and coat with sugar. If you dont have any fancy ramekins available, simply use a slightly tall katori, as I did.
- Melt the chocolate in a large mixing bowl and whisk together with sugar, kahlua ( or milk) and vanilla extract(or essence as in my case). The resultant mixture will be thick and pasty.Beat in the egg yolks one at a time and follow it with the flour.
- In a bowl, beat egg whites to soft peaks. Whisk 1/3 of beaten egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites in two additions, till the mixture is uniform.
- Divide evenly into prepared ramekins and wipe edges to ensure they are clean. This helps the souffles get an even rise. Place ramekins in the oven.
- Bake for about 15 minutes, until souffles are well-risen and set at the edges.
- Serve immediately.Makes 4.
There is no denying that there is a definite difference in the outcome between using cocoa powder and chocolate to the souffle. Along with the extra calories, the chocolate lends a creamier, richer texture to the souffle. But if this is an occassional treat, as it is bound to be, its well worth the surplus calories. The texture and taste is most certainly better than the one I got from the last recipe. I loved this souffle and so did everyone else at home.
There is no real trick to get the recipe right. You just need to beat the egg white till stiff- thats a slightly time consuming activity but really, its not rocket science! A little practice and you can get it right. If you like you could look up hints on beating egg whites at bakingbites.
I used whatever chocolate I had at hand. I dint(and still dont) know what proportion of cocoa it contained.May be a higher cocoa content chocolate would have made some difference to souffle, but I was more than happy with the result I got. Like with all other hot souffle, you need to serve this as soon as you get it out of the oven. It tends to sink rapidly and you wouldnt want to serve a falt, sunken souffle.
I made half the recipe and I got exactly two katoris of souffle.
Just when I had returned from my trip, I am all set for another one. This time I am headed to Mount Abu.Should be back in the blogging world by mid-week.