Post by kickingfrog on Jan 30, 2011 14:56:27 GMT
Chocolate soufflés with caramel sauce
Nigel Slater
The drama of a soufflé straight from the oven will always stir a table of dinner-party guests. This is one of Jo Gilks's recipes.
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Use: 6 x 6cm ramekins
Serves: 6
1 tsp unsalted butter
1 tbs caster sugar
1 tbs cocoa powder
Soufflés
100g dark chocolate, minimum 60% cocoa solids, broken into pieces
60g cocoa powder
8 egg whites
60g caster sugar
Caramel sauce
100g caramel-filled chocolate, broken into pieces
1 tbs thick cream
Preheat the oven to 190 C/gas mark 5. Melt the butter and brush the insides of the ramekins. Mix the sugar with the cocoa and sprinkle into each ramekin until coated. Set aside.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Mix the cocoa with 150ml cold water in a saucepan, then bring to the boil, whisking continuously. Boil for 10 seconds. Transfer to a mixing bowl and mix with the melted chocolate. To prepare the caramel sauce, place the chocolate and the cream in a heatproof bowl suspended over a saucepan of barely simmering water. Stir before serving.
Continue with the soufflés by whisking the egg whites until soft peaks form. Add the sugar and continue whisking until stiff peaks form. Add one-quarter of the egg white to the cocoa mixture and whisk until blended. Gently fold in the remaining egg white, using a metal spoon to cut through the egg white as you fold so that you do not knock the air out of it.
Fill each prepared ramekin to the rim with the soufflé mixture and, using a palette knife, level off the surface. Run your thumb around the rim of each ramekin, pushing away the soufflé mixture, so that it does not stick to the edge and will rise evenly.
Bake the soufflés for 10-15 minutes. Remove from the oven and pour caramel sauce over each one and serve immediately.
From The Guardian
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Nigel Slater
The drama of a soufflé straight from the oven will always stir a table of dinner-party guests. This is one of Jo Gilks's recipes.
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Use: 6 x 6cm ramekins
Serves: 6
1 tsp unsalted butter
1 tbs caster sugar
1 tbs cocoa powder
Soufflés
100g dark chocolate, minimum 60% cocoa solids, broken into pieces
60g cocoa powder
8 egg whites
60g caster sugar
Caramel sauce
100g caramel-filled chocolate, broken into pieces
1 tbs thick cream
Preheat the oven to 190 C/gas mark 5. Melt the butter and brush the insides of the ramekins. Mix the sugar with the cocoa and sprinkle into each ramekin until coated. Set aside.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Mix the cocoa with 150ml cold water in a saucepan, then bring to the boil, whisking continuously. Boil for 10 seconds. Transfer to a mixing bowl and mix with the melted chocolate. To prepare the caramel sauce, place the chocolate and the cream in a heatproof bowl suspended over a saucepan of barely simmering water. Stir before serving.
Continue with the soufflés by whisking the egg whites until soft peaks form. Add the sugar and continue whisking until stiff peaks form. Add one-quarter of the egg white to the cocoa mixture and whisk until blended. Gently fold in the remaining egg white, using a metal spoon to cut through the egg white as you fold so that you do not knock the air out of it.
Fill each prepared ramekin to the rim with the soufflé mixture and, using a palette knife, level off the surface. Run your thumb around the rim of each ramekin, pushing away the soufflé mixture, so that it does not stick to the edge and will rise evenly.
Bake the soufflés for 10-15 minutes. Remove from the oven and pour caramel sauce over each one and serve immediately.
From The Guardian
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