Tuesday, July 12, 2011

July Jamboree Guest Post: Chocolate Soufflé by Ashlee of I’m Topsy Turvy

dark-chocolate-souffle-tutorialJuly-Jamboree
Hi! My name is Ashlee and I blog over at I'm Topsy Turvy! I am an ADD crafter. I do a bit of everything. I like to create and craft in multiple mediums. Cakes, Recipes, Parties, Sewing, Crocheting, Knitting, Gluing, Painting, Remodeling, etc... I like to dry wall, paint tile, use power tools, build things, etc too. The only thing I'm NOT into is cleaning (I do like doing laundry, but I don't like putting it away, my dryer is always full of the latest load...). But I'm first and foremost a mom (and wife), I have 4 1/2 children (due with number 5 in October). The oldest three have been diagnosed with Asperger's, and it looks like the 4th (and mostly likely the 5th) probably has it too, so my life is a bit on the crazy (otherwise known as Topsy Turvy) side!
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Today I'm excited to share my recipe and tutorial for Dark Chocolate Soufflé with you Sew Dang Cute readers! What a great reason to be a guest poster. A new baby! I'm still 13 weeks away from my own newest bundle and so jealous that Tam already has her sweet bundle of joy in arms!

dark-chocolate-souffle-recipe

Everyone has heard that soufflés are "fancy", and pose a bit of a difficulty. I wanted to know why that is? So I read more about it. Yup, I googled it. The reason soufflés rise is that the bubbles in the whipped egg whites expand when heated. So as the soufflés cool, and the egg white bubble cool, they drop. But that said I hadn't eaten a soufflé before I made these, so I wasn't sure what to expect either way. For me taste and texture can make it or break a good dessert for me. "Fancy" doesn't always mean amazing!

dark-chocolate-souffle-ingredients

Dark Chocolate Soufflé
makes 4 6 oz soufflé
2 oz heavy cream
8 oz 70% cacao dark chocolate
1 Tbls butter
4 large eggs separated
A dash of cream of tartar
1/3 C sugar

dark-chocolate-souffle-prepared-ramkins

Prepare four 6 ounce soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Coat all the way up the side to facilitate the rise. The sugar sweetens the side, and makes it crunchy.

dark-chocolate-souffle-melted

Melt the butter, cream, and chocolate in the double boiler, then turn off the heat. Whisk the two egg yolks into the chocolate. It will seize, just stir until smooth.

dark-chocolate-souffle-smooth-batter

In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. Add the sugar to the egg whites and continue to beat until you reach stiff peaks.

dark-chocolate-souffle-whipped-egg-whites

Adding the whites a little at a time and slowly fold them into the chocolate mixture

dark-chocolate-souffle-fold-egg-whites

Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up (mine went to the top). They can be prepared to this point beforehand and refrigerated for up to three days, just make sure to leave them out for 2 hours before cooking. Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F.

dark-chocolate-souffle-fill-ramkins

It was actually very easy and quick to make. As they cooled and shrank they got more dense. I made sure to use high quality chocolate with a great flavor and was pleased with the end results. I'm a big believer that when it comes to a dessert like this, with few ingredients, that success in the end results completely depends on the quality of the ingredients.

dark-chocolate-souffle-quality-chocolate

I did have one problem, I had some unexpected visitors come right as my soufflés were done. So I wasn't waiting right at the oven when it went off and they ended up cooking an extra min. With normal desserts that isn't an issue, but with something this delicate it makes a huge difference. Next time I'll set two timers, one for 13 min. so I get called into the kitchen, and be ready with oven mitt in hand, in time for the second timer to go off and take them right out.

dark-chocolate-souffle-tutorial

Having not had any other soufflé before I was really pleased with how they turned out. Warm, moist, not too gooey or too cake-y. I THINK I got them right, but with nothing to compare it too I could be way off! But either way they tasted great and looked pretty darn cool.

3 comments:

  1. Yum! These look delicious! I've pinned this to try out.

    ReplyDelete
  2. Thanks for the chance to guest post! And it was SO great to see you tonight and that sweet little guy! Could he possibly be any more adorable? I think not.

    ReplyDelete

Where I am no longer blogging, this blog is for reading purposes only. I am afraid I just can't keep up with it anymore, therefore, I may not be able to reply to all comments. Thank you.

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