ScarlettChocolate Soufflé
February 28th 2007 13:18
Chocolate Soufflé
About Soufflé
A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “ to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from 2 basic components:
1. a base of flavoured cream sauce or purée
2. beaten egg whites.
The base provides the flavour and the whites provide the “lift”. Common varieties for the base include cheese, chocolate, and lemon (the last two used for desserts, with a good deal of sugar). When it comes out of the oven, a soufflé is generally very large and fluffy, and will “fall” after 20 or 30 minutes (as risen dough does).
Soufflé can be made in containers of all shapes and sizes but it is traditional to make soufflé in “soufflé cups” or ramekins.
INGREDIENTS
Vegetable oil, for greasing
75 ml fresh orange juice
75 gm sugar
4 large egg whites
25 gm unsweetened cocoa powder
2 tablespoons orange liqueur
125 gm low-fat vanilla ice cream, softened
Fine strips of orange zest or sprigs of mint, to decorate
1. Preheat the oven at 150 degrees Celsius. Grease 6 cups with the oil.
2. Beat the orange juice and sugar in a small saucepan for 3-4 minutes over medium to high heat.
3. Stirring occasionally, until the mixture takes on a syrupy consistency.
4. Remove from the heat.
5. Beat the egg whites in a large bowl until stiff, stopping before dry peaks form.
6. Pour the syrup over the egg whites and beat for 2 minutes.
7. Add the cocoa powder and liqueur and beat only until well mixed.
8. Pour into the prepared cups.
9. Bake for 10-12 minutes or until the soufflé are puffed. Be careful not to overbake the soufflés or they will become rough. Cooking time will vary slightly depending on size of cups used.
10. Spoon 2 tablespoons of softened vanilla ice cream into the centre of each soufflé.
11. Decorate with the orange zest or sprigs of mint and serve.
Tips:
Slice of fresh orange or crystallized orange would both make an attractive decoration for this chocolate soufflé and would reinforce the orange liqueur.
**From “Complete Low Fat Cooking” and “Wikipedia, the free encyclopedia”**
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Comment by gaga
It looks really yummy!!!!
I feel full by just looking at the picture!!!
Love your recipe
Comment by Scarlett
Dessert