Sunday, 15 July 2012

Julia Child's Chocolate Souffle

Julia, Julia, Julia.  I love your book.  Everything's in such intricate detail, it's like an ikea DIY set manual for toddlers.  You've got a whole page on just how to beat egg whites until stiff peaks form.  I didn't know anybody could talk about egg whites for so long.  I love Julia.  

However, I'm horrible, because I don't enjoy watching her cookery programs.  It's her voice, it's her hair -- just something about her, so I just stick to her book.
...yes, it's mainly the voice.

Anyway, this is different from the breakfast chocolate souffle I made.  That one took 5 minutes to make, this one took more than an hour.  I could simply be incompetent but I didn't want to let Julia down.  I was following the recipe like a bible, and it turned out pretty well.  I should've taken a photo of it as soon as I took it out of the oven but I waited for a bit so it deflated..kind of..but it tasted good!

Note about souffle moulds:  it should be those cylindrical moulds that are higher than they are wide.

For a 300ml souffle mould
Butter and Flour for buttering and flouring the moulds
100g dark chocolate
2 tbsp strong black coffee
30g cornstarch
250ml milk
55g sugar
30g butter
5 egg whites
1 tbsp sugar
3 egg yolks
icing sugar

Butter and flour the souffle moulds. Preheat the oven to 190C.
Break the chocolate into pieces and melt it over a double boiler with the coffee, stirring occasionally, until it's all melted into a silky smooth deliciousness.  Turn off the heat but keep it over the pot of hot water.
Beat the cornstarch with 3tbsp of milk in a sauce pan until it's all blended.  Then whisk in all the milk and sugar.  Put it over medium heat and, stirring continuously, bring it to a boil, then stir for 3 more seconds and turn off the heat.  Beat in the chocolate mixture.  Using a spatula, clean away from the sides of the pan and stir in the butter.  Leave to cool.
Beat the egg whites with a pinch of salt until soft peaks form, then add the 1 tbsp of sugar and continue beating until stiff peaks form.
When the chocolate mixture has cooled down, stir in the 3 egg yolks.  Mix in 1/4 of the egg whites, then gently fold in the rest.  Put the mixture in the souffle moulds, leaving at least 1cm between the top of the souffle and the rim of the mould.
Bake in the middle of the oven for 30 minutes.  Quickly dust with icing sugar then back in the oven for about 5-10 more minutes.  It's done when you insert a knife into the side of the puff and it comes out clean.
Serve immediately, and if you wish, with whipped cream or custard.

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