So Full, Eh?

I thought that souffles were difficult to make but apparently they are not THAT hard to do. Since I was home for the day to make up for the half-day I spent at work last 02 August, I decided to try one of the recipes I had copied from a magazine.

When I mentioned at the dinner table that the souffle baking time was only 15-20 minutes, RD said, "That's not too bad. We can even make it on a weekday. Hey, it IS a weekday!"

I can't help but smile when I remember RD saying, "I don't think I can finish all this!" (only to show me his empty ramekin).

I do realize that I should be making savory, rather than sweet, souffles so these could be dinner rather than dessert. Maybe next time.

Hot Chocolate Souffle

(serves 6)

60 g butter

1/2 c (75 g) plain flour

300 ml milk

150 g dark chocolate melted

4 eggs, separated

2 t vanilla extract

1/2 c (110g) caster sugar

icing sugar, to dust

thickened cream, to serve

Preheat oven to 200ºC

Grease six 1-cup ramekins

Place on baking tray

Melt butter in saucepan on low heat

Stir in flour and cook 1 minute

Remove from heat and mix in milk

Return to medium heat, stir until sauce boils

Stir in chocolate and vanilla

Remove from heat

Cool slightly

Beat in egg yolks one at a time

Transfer to large bowl

Set aside to cool

Beat egg whites in large bowl until soft peaks

Gradually beat in sugar until stiff peaks form

Fold into chocolate mixture

(I ended up folding the chocolate into the beaten eggwhites)

Spoon into ramekins.

Bake 15 - 20 minutes until souffles rise

Dust with icing sugar

Serve with cream

Can you tell how happy MyGirl is with our souffle?

Unfortunately you can't appreciate what the souffle looks like

with all the whipped cream we put on top of it.