Chili-Chocolate Souffle

The Daring Cooks this month took on quite a daring challenge: souffle. It’s considered one of the most challenging and finicky deserts to make, so I was super excited to test my culinary prowess. Turns out it’s actually not nearly as difficult as people assume. The biggest difficulty is really in making sure it’s served within 2 minutes or so of coming out of the oven–before it starts to fall. So be daring, and make souffle! It was absolutely divine!

Recipe from BBC Good Food

For the dishes:

2 Tbsp (30 ml) 1 oz (30g) unsalted butter, for greasing
Cocoa powder or finely grated chocolate

For the Creme Patisserie

2 T all-purpose flour
2 t caster (superfine) sugar (regular sugar is OK, especially if you throw it in a food processor)
½ t corn starch
1 medium egg yolk
1 medium whole egg
4 T milk
5 T heavy cream (or double cream)
3 oz  good-quality dark chocolate preferably 70+% cocoa solids, broken in pieces
2 T unsweetened cocoa powder
1 t chili powder

For the egg whites:

6 medium egg whites
6½ T superfine/caster sugar (if you don’t have it, regular sugar is OK)

Heat oven to 375 ˚F
Take four 1 cup/~240ml soufflé dishes and brush them completely with softened butter.

Tip a little cocoa powder or grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
For the crème patisserie, mix the flour, sugar and corn starch into a small bowl.

Put egg yolk and whole egg into a medium sized bowl and beat lightly.

Beat in half of the flour mixture to give a smooth paste.

Tip in the rest of the flour mixture and cocoa powder and mix well.

To make the ganache, pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.

Gradually stir hot chocolate ganache into the paste from step 3, and add the orange zest or chile if using. This is your crème patisserie.

Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.

Stir about 2 tbsp (30 ml) of the beaten egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest.

Spoon the mixture into the dishes. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.

Bake the soufflés for 15-17 minutes.

The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top.

This entry was posted in Daring Cooks, Dessert and tagged , , , . Bookmark the permalink.

One Response to Chili-Chocolate Souffle

  1. WOW that chocolate soufflé looks magnificent I love the lift you got in it and the colour is superb. Cheers from Audax in Sydney Australia.

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