This is amazing and yummy!!! By just looking at it, you would feel that this is so classy hoOOrr.. 1st bite, so-so... and the taste of bittersweet chocolate is not sweet (of course, that's why ppl say "bittersweet" mar) and a bit plain.....just chocolate lor...
buUUuuut then, when you eat it together with the coffee ice cream... omg! couldn't believe I actually made this :P hahahaaa..... i tried eating this together with other flavor of ice cream but find that coffee would bring out the best of it!
The good thing of this is you can make ahead the batter and put in the fridge, and when you want to eat it, just start the baking and serve in 15minutes!
I bought the souffle dishes from DAISO for S$2. I bought 4 in total and when I went back there to get few more, it's not available anymore.
Original recipe from epicurious.
Ingredients:
- 5T sugar
- 8 oz bittersweet, chopped (Ii used 1 250g 70% cocoa chocolate bar)
- 170g unsalted butter
- 3 eggs
- 3 egg yolks
- 1T plain flour
Optional:
- cocoa powder for dusting on the inner of ramekins after applying butter.
- mocha ice-cream
Method:
1. Greased ramekins generously and sprinkle inside of each ramekins with cocoa powder or sugar.
2. Stir chopped chocolate and butter in heavy medium saucepan over low heat till smooth. Remove from heat.
3. Beat eggs + egg yolks + 5T sugar till think and pale yellow around 8mins.
4. Fold 1/3 of warm chocolate mixture into (3) then fold remaining chocolate.
5. Fold in flour to (4).
6. Divide batter among ramekins (slightly more than half) (can be made 1 day ahead and cover with plastic and chilled. Bring to room temperature before continue.)
7. Preheat oven to 220C, place ramekins on baking sheet (to avoid spilling out) and bake uncovered until edges are puffed and slightly cracked but center 1" of each moves slightly when dishes shaken gently. around 13mins.
No comments:
Post a Comment