Happy Monday!
It’s another one of those baking Mondays and I got some delicious goodness in store for you!
There are weeks when I’m a bit disappointed that things don’t go as I planned. I’ve tried the show stoppers for 3 weeks now and more often than not it’s turned out a bit wobbly (literally and figuratively).
This week was chocolate week – everyone was excited at that one I’m sure! I wasn’t super enthused by the chocolate tart (also mine and the Brit’s waste have grown larger since I started this challenge and I didn’t think eating a whole tart was the best diet!) and doing a chocolate construction really didn’t tickle my fancy. So I thought I’d tackle the chocolate souffle.
Watching the episode scared me a bit since no one really made it properly – but my souffles came out as equally good (bad?) as the people on the show and that made me so happy! Yes they cracked but they had all well risen and came out so well! I was really proud of myself!
Like Nadiya said on the show, I’d probably never made a souffle before because they are a pain in the butt! Especially with the stress of getting timing right as well as the consistency of the chocolate mixture.
I got the recipe from the Great British Bake Off’s Mary Berry and it’s fairly straight forward.
- 100g of chocolate
- 150ml of milk
- 15g of cocoa powder
- 2 egg yolks
- 30g of caster sugar
- 20g of plain flour
- Melt the chocolate in a bain-marie.
- While it's melting, pour the milk and cocoa powder into a pan and bring to the boil. Remove from the heat and leave to cool for 30 seconds.
- In a separate bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour.
- Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan. Bring back to the boil, whisking continuously, and cook for about 1 minute until thickened. Remove from the heat and whisk in the melted chocolate.
- Meanwhile, in a separate bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.
- Whisk 1/3 of the meringue mixture into the crème patissiere chocolat, then fold in the remaining three-quarters using a large spoon. The mixture should be fairly loose.
- Pour into 3 different ramekins (that you have previously greased with butter) and bake at 170C for 40-50 minutes, or until well risen and springy to touch.
In the end, they were absolutely delicious and as many of you mentioned last week : taste always trumps appearance! I totally agree! The Brit and I completely stuffed ourselves with these 3 little delicacies and although I’m not sure I’ll be making this recipe again soon, I’m super proud of myself for making them!
Ever had a souffle? Do you prefer them savoury or sweet?xx
