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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  

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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

  1. Pre-heat your oven to 150 degrees c, and rub the inside of 4 ramekins with butter.  Set to one side.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
  7. Put the ramekins straight onto your shelf for 25 minutes.  Don’t open while they’re cooking or they’ll collapse.

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That’s it – It’s delicious!

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