Tuesday, August 24, 2010

Fancy Foods

I spent most of my summer eating out of someone else's kitchen. I always found recipes online that i wanted to cook but never had the means of making any of my dream foods. I was able to bake a bit with the girls that I worked with at Dar al-Wefaq but the resources at the shelter were limited and I wasn't permitted to use the kitchen all the time.
I had the baking itch all summer long. The first thing I made when I got home was a chocolate zucchini cake. The hankering for chocolate did not stop there. I found this great recipe on FoodNetwork.com for chocolate souffle! I couldn't believe how easy and simple the recipe was. As with most things I make they aren't always perfect but they do end up tasting pretty yummy. I didn't get the classic puff but I ran out of batter and couldn't fill the ramekins to the very tip top. I left out the cinnamon of the recipe and just went with pure chocolate. My mom was pretty proud of my culinary prowess.

Chocolate Souffle Recipe
  • 3 tablespoons granulated sugar, divided
  • 2 1/2 ounces semisweet or bittersweetchocolate, chopped
  • 1 large egg, separated
  • 2 large egg whites
  • 1 tablespoon heavy cream
  • 1 teaspoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Confectioners’ sugar for dusting (optional)


Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)owl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

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