Ally and Nick are getting married exactly one week after my wedding – Oct 10th, 2009. In fact, we are going to be each other’s bridesmaids. It’s been awhile since I saw Ally, they dropped by my house and I treated them to delicious cupcakes from one of my favourite cupcake shoppes from www.thecupcakeshoppe.ca
Baking Weekend
I tested my baking skills over the weekend and attempted to make chocolate soufflé for the very first time. With close to zero baking experience, I found this easy soufflé recipe online (see below). To my surprise, my soufflé turned out delicious – like it was from the bakery! Okay…so I might have exaggerated there a bit, but it tasted good and fluffy. I find that it was slightly softer than expected, which was partly my fault since I removed the soufflé from the oven without giving it the full 25 minutes. Just follow the instructions below and you can’t go wrong.
Easy Chocolate Soufflé Recipe – Ingredients
Serves 4
- 100g good quality dark chocolate (I used Lindt Excellence 50% Cocoa solids)
- 50g Golden Caster Sugar
- 4 Egg Whites
- 2 Egg Yolks
- Butter
- Single Cream, optional
Easy Chocolate Soufflé Recipe – Method
- Pre-heat your oven to 150 degrees c, and rub the inside of 4 ramekins with butter. Set to one side.
- Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
- Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken – at this stage you should also start to slowly pour in the sugar while whisking. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
- By this time your chocolate should be melted; take it off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix.
- Take your chocolate mix and add it to your egg whites. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
- Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
- Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.
That’s it – It’s delicious!
dude!!! i didn’t know you had a blog!! hahahaha.
we just met spencer and he’s the one who showed me this blog.
i had 2 cupcakes for breakfast…they were grrrreat!!!
wub ya!
I’m so jealous you and Ally hung out 😦
I am so out of the loop :(:(:(