Last weekend Jordan & I had a $10 off card to a unnamed (Casey's) restaurant, so we decided to have dinner for less! It was a toss up for me between the fish & chips and the 9 vegetable linguine. I ended up choosing the 9 vegetable pasta since veggies are healthy and who doesn't love pasta!? And Jordan actually chose the fish and chips so we could share. Well we were in for a not so tasty treat. My pasta was bland as ever, whodda thunk vegetables could be so boring! It was the FIRST time I didn't take home my leftovers! But anyways, this blog is not to bash the restaurant, but the treat that came as a result of the restaurant.
Baking a soufflé has been on our list for a while. I even bought the ramekin a month or so back, its just it seems so tough and I always screw up baking! But since we were pretty bummed about our not so yummy dinner, we felt we needed something really nice to finish the night better then it started. So off to the grocery store we went to get our chocolate and eggs and then the delight began!
I had searched the web for the recipe that looked most tempting but they all seemed so overwhelming with so many steps, well i finally found one that sounded really good! It was from a Ghirardelli recipe but that stuff is too expensive! So i used plane dark bakers chocolate. Seemed easy enough:
-double boil chocolate. beat eggs. add sugar. bake.
mmmhmm... well here is where I turned sour. When I bake I seemingly always forgot to add some sort of main ingredient. Well for this recipe I forgot the egg yolks! I always forget something! So after this heap of beautiful chocolate went into the oven I had a mini (or not so mini?) tantrum of how "I am the worst baker ever, yada yada cry me a river" in front of Jordan and his mum. I think I am a bit of an over-reactor...not sure...
Needless to say I hovered over that oven like a cat preying a mouse. And it was challenging not to open the oven to check on my little chocolate baby because for some reason I always like to open it to check, but with a soufflé that would be a disaster! Finally this thing began to rise, I was excited but didn't expect too much of this thing since I am such a mess up with a recipe. It rose and rose until Jordan (my go to guy for everything) said it looked ready. I carefully opened the oven and quickly sprinkled powdered sugar all over and brought it to the dissecting table where we were soon to find out how bad it really was going to taste.
WOAH! It was GREAT! So much chocolaty flavour! I loved it! It is something we will make again for sure...with...or without the yolks!
2 things I learned: It's good to try new things!
and its okay to forget the eggs...well the yolks...if I forgot the whites this could be a whole different story...
Enjoy!
Individual Chocolate Soufflés
Submitted By: Ghirardelli®
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 2
"These chocolate souffles are perfect for a dinner party as they can be prepared ahead of time and are served in individual ramekins. "
Ingredients:
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar, plus
2 teaspoons granulated sugar
2 ounces Ghirardelli 60% Bittersweet
Chocolate Baking Bar
2 tablespoons milk, plus
2 teaspoons milk
1 egg yolk
2 egg whites
Powdered sugar for dusting
Directions:
1.
Heat oven to 350 degrees F. Brush two 1 1/2-cup or four 1/2-cup ovenproof ramekins with butter; dust bottom and sides with 1 tablespoon granulated sugar. In double boiler over hot water, melt chocolate with milk and 1 tablespoon sugar. Cool for 5 minutes. Whisk egg yolk into chocolate mixture. In large bowl with electric mixer, beat egg whites until soft peaks form; add remaining 2 teaspoons granulated sugar and beat until stiff but not dry.
2.
With rubber spatula, fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites. Divide between prepared ramekins. (Souffles may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.) Bake 20 minutes for large ramekins and 15 minutes for small ramekins. Remove from oven; dust tops of souffles with powdered sugar.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 2
"These chocolate souffles are perfect for a dinner party as they can be prepared ahead of time and are served in individual ramekins. "
Ingredients:
1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar, plus
2 teaspoons granulated sugar
2 ounces Ghirardelli 60% Bittersweet
Chocolate Baking Bar
2 tablespoons milk, plus
2 teaspoons milk
1 egg yolk
2 egg whites
Powdered sugar for dusting
Directions:
1.
Heat oven to 350 degrees F. Brush two 1 1/2-cup or four 1/2-cup ovenproof ramekins with butter; dust bottom and sides with 1 tablespoon granulated sugar. In double boiler over hot water, melt chocolate with milk and 1 tablespoon sugar. Cool for 5 minutes. Whisk egg yolk into chocolate mixture. In large bowl with electric mixer, beat egg whites until soft peaks form; add remaining 2 teaspoons granulated sugar and beat until stiff but not dry.
2.
With rubber spatula, fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites. Divide between prepared ramekins. (Souffles may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.) Bake 20 minutes for large ramekins and 15 minutes for small ramekins. Remove from oven; dust tops of souffles with powdered sugar.
ALL RIGHTS RESERVED © 2010 Allrecipes.com
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