Chocolate Soufflé

Okay...so I've had the most stressful awful week so far including vomiting, dealing with internet repair, and other crap...boo.  So I'm literally sitting in class right now writing a blog post because tomorrow I'm going to get to squeeze in as much studying as possible and then sleep...sweet baby jesus the sleep!

Anywho...here ya go...Chocolate Souffle...it's still in the process of being made perfect but hopefully this will work well enough.


Chocolate Soufflé

Whites

3 whites

¼ tsp tartar

½ cup powdered sugar

Yolks

3 yolks

5 Tbsp Butter

½ cup cocoa powder

1 tsp baking powder

¼ tsp salt

2-3 Tbsp soy flour

3 Tbsp cake flour

¼ cup milk or cream

Preheat the oven to 275-290 Fahrenheit

First you have to separate the egg whites from the egg yolks.  You can do this using the cradle method where you break the egg into two halves and move the yolk from side to side gently to remove all the whites. I prefer just using my hand though.  It's so much easier...although you have to wash your hands after.

 Now you have to beat the egg whites to firm peaks and then once there slowly beat in the powdered sugar and after it's mixed, beat it well until it's stiff peaks like meringue.

Now you need to whip together your yolks, sugar, and butter until it is a nice light yellow color to help incorporate air.  

Now you just have to slowly beat int he rest of the ingredients in this order: Milk and water soluble ingredients, cocoa powder, flours. That should be the last of the ingredients.

Now you have to move the yolks mixture to the whites so you can begin folding in the ingredients.

Okay so to fold you have to move the spatula by moving it in circles down one side of the bowl, scrape the bottom, bring it up the other side and fold it over.  That's where the name comes from.

Continue mixing it up and turning the bowl mixing until the mixture is uniform.

Now move it to a ramekin (Ramekin Wiki) and you can oil and flour it if you want....I never do.

Now place the ramekins into a metal pan that is deep enough and fill the pan half-way up the ramekins with hot water. This is the hot-water bath and keeps the souffle from burning and cooks well all the way through.  This technique is common with eggs such as ring poaching, souffles, custards, etc.

Now just cook it in the oven until it rises and has cooked about an hour or until it is cooked through.  You can check with a toothpick...but don´t expect it to come out completely clean.

When you remove it from the oven VERY carefully so that it does not fall. Let it cool about 15 minutes and then you can eat it. It should be somewhere between the consistency of custard and chocolate cake.  I like to think of it as being the same texture of chocolate lava cake.

Done!!!

Kyle! ~