New year’s eve
New year’s eve 2010. Steak, medium-rare. Truffled mashed potatoes. Buttered haricots verts. Champagne. And chocolate soufflé. My kind of celebration. You can take your fancy restaurants, your expensive parties and stunning fireworks. Ok, maybe leave the fireworks. They are so pretty after all. But to me a good celebration needs nothing more than good food and excellent company. And what better food than soufflé? What I found so odd though was soufflés are supposed to be difficult to make. Tricky, complex subtle. On the contrary, this is one of the simplest desserts you could possibly make and is ready in 15 minutes. Admittedly, they do tend to sink a little after they have been removed from the oven, and if you use the wrong-sized pot then they look flatter than they are (ahem, exhibit A), but at just three ingredients this is a luxurious dessert for any occasion, be it new year’s eve, or the 2nd January.
From BBC Good Food
The recipe is designed for 2 small teacups and thus spreading the mixture between 2 large ramekins resulted in soufflés that, though beautifully light and airy, looked a little, well, squat. You could double the quantities but these were rich little babies and more than enough to fill one up for dessert, so I’ve left them the same below. As an aside this is also a great recipe for a chocolate mousse; just chill for 2 hours after folding the ingredients together and serve. And yes, I eat chocolate mousse made with raw eggs, so what?
75g good quality dark chocolate (I used 70% cocoa solids)
2 eggs, separated, room temperature
1 tablespoon double cream, room temperature
1. Preheat the oven to 180 C. Grease 2 small ramekins or ovenproof teacups with butter.
2. In a double boiler melt the chocolate. Make sure it’s only just melted and not too hot. Stir in the cream and then remove from the heat to stir in the egg yolks one at a time.
3. In a small clean bowl whisk the two egg whites until stiff peaks form. Stir half of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg white.
4. Carefully spoon the soufflé mixture into the ramekins and cook in the oven for 10-12 minutes (mine took 11 to be almost completely cooked with a slightly gooey, oozey middle). Serve immediately.