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DC Challenge: Soufflé

November 16, 2010


This month’s Daring Cook’s challenge was one I had actually made before, but I was happy to give it another try. Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website. I tried the Gordon Ramsay recipe.

The first step is to grease the ramekins with butter and then line them with sugar or cocoa powder by pouring either into the ramekins and then tilting about the ramekin until there’s a nice even coat all in the dish.

Next, you’re ready to make your filling base. One Daring Cook shared the tidbit that you basically want one third the weight of the egg whites to the weight of the filling base. For the chocolate soufflé,  first whisk together

  • 2 TB plain (all-purpose) flour
  • 2 ts sugar
  • ½ ts corn starch

And then to the dry ingredients, add beaten together

  • 1 egg yolk
  • 1 whole egg

From there, you’re ready to create your ganache. Over the hob, heat up together

  • 4 TB whole milk
  • 5 TB heavy cream

Once the cream is steaming, but not boiling, pour the cream over 3 oz dark chocolate and whisk until smooth. Then, add 2 TB unsweetened cocoa powder and continue to whisk. It should look luxurious and smooth.

From there, combine together the dry ingredient/egg mix, with the ganache by slowly pouring in the ganache to the egg mixture, whisking all the while. It helps to do this with a partner. Once combined, set aside while you make whip up the egg whites.

For the egg whites, the stiffer the better is the story. So, using your stand mixture, whisk together 6 egg whites until soft peaks form. Once you’ve got the soft peaks, begin adding gradually 6.5 TB of sugar. Once all your sugar has been added, really crank up the machine and let it go until you have firm peaks, then you’re set to combine.

Beginning with just a couple tablespoons and then by thirds, fold the egg whites into the ganache. Then, fill your ramekins 2/3 of the way up, and bake in a hot oven on 375 for 15-17 minutes, or until the soufflés have risen and are set on the top (sides may still be jiggly).

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