We went out to dinner on Friday night. YUM!
But decided to stay in on Saturday night. A trip to the fish markets to pick up supplies and we were all set!
It was decided that I had everything at home to make a pavlova for dessert so we headed on home...
Fast forward a few hours to dessert making time... NO white vinegar... Oh no! Can't make a pav.
What else??? Think think...
Mum had pulled out my 1000 Best-Ever Recipes from AWW cookbook to look up the pavlova recipe... My sister decided to look in the book for something else... On the same page there was a recipe for chocolate Souffle... No Way! I said... Souffle is way too hard to make and takes FOREVER...
No it doesn't! Look at this! my sister showed me the page...
We made them together. It was fun! I don't get to do things like this very often with my sister because she is in Melbourne and I'm in Sydney.
So chocolate souffle for dessert it was! And a success they were! Delicious! Yummo! Can't wait to make them again! - Sorry no photo of our own, but they did look something kinda like this
they were only slightly risen over the sides, but the taste was great! It was exactly what we needed to finish off our dinner (well that and a well deserved glass of wine!)
If you feel like giving the chocolate souffle a go, here is the recipe:
1/3 cup (75g) caster sugar
1 tablespoon plain flour
200g dark eating chocolate, melted
2 egg yolks
4 egg whites
1. preheat oven to 180 C / 160 D fan forced. Grease four 3.4 cup (180ml) souffle dishes (We used 1 cup ramekins) Sprinkle inside of dishes with a little of the sugar. Shake away excess. Place on an oven tray.
2. Melt butter in a small saucepan, add flour; cook stirring for about 2 minutes or until mixture thickens and bubbles. Remove from heat, stir in melted chocolate and egg yolks. Transfer to a large bowl.
3. Beat egg whites in a small bowl with electric mixer until soft peaks form. Gradually add remaining sugar. Beating until sugar dissolves. Fold egg white mixture into into chocolate mixture in two batches. Divide mixture amongst the dishes.
4. Bake souffles for 15 minutes (we baked for 20)
We made 1.5 of the mixture... We were cooking for 6.
If I was to make this for 6 again I would just double the recipe because we have 1 cup ramekins not 3/4 ones like the recipe asks for.
If you give it a go, let me know how you go!