We used to make this dark chocolate souffle in my hotel in Dubai and serve it in our Latin American restaurant Pachanga, and 5 years and several menu changes later this was one item which had stood the test f time. Never fails to please or your money back!!
Pre-heat oven to 200 C.
Grease ramekins with some melted butter and line with sugar, just enough to coat the bottom and sides of the ramekins.
Separate egg yolks and whites.
Melt chocolate and butter over a double boiler
Whisk egg yolks and sugar till well combined and fluffly.
Sieve cornflour and cocoa powder together
Add cornflour and cocoa mix to chocolate mix.
Whisk egg whites with 30 gm sugar till stiff .
Mix egg yolk mix and chocolate mix.
Fold in egg whites, a little at a time, to ensure we do not lose too much volume.
Fill into the ramekins approximately ¾ th full.
Bake at 200 C for 8-10 minutes, for soufflé with a soft centre. For a fully cooked and drier product can be cooked for upto 12 minutes.
Dust with icing sugar and serve with vanilla ice cream.
Note- these soufflés can be kept in the refrigerator and cooked to order and will stay without losing significant volume for upto 1 day.
Actually we are cheating a bit by saying oil poached . I did that just to make it sound healthy. Well it’s great for your mental health when the little monsters you make it for say yummy can we have some more ….but it’s not really poached more like deep fried ..good bye right artery of the heart .
The dough does have oats inside so supposed to reduce your bad cholesterol.But if you truly want to be healthy then you will be and won’t be trolling the internet for ways for heart health.
The good bit is you can say no..Ahh who are you kidding , when u dip one of these puppies in the chipotle tamarind sauce all resolve melts away..
Without much ado..
Sourdough starter approximately 200 g
Water – 75 ml
Oats – 50 g
Flour to make into a soft dough- 300 g( can use a mix of wholewheat and white)
Salt to taste
Sugar- 5 g/ 1 t
Basil and parsley to flavour or you can add your favorite herbs or even kimchi..
Olive oil- 20 ml
Oil to gently poach…😆😆😆
The method is to simply mix everything and keep it till it’s very bubbly , then shape into small balls and deep fry poach in oil 😛
These evolved from a class of students that Moi used to teach at Whitireia Poytechnic , in New Zealand /Aotearoa. Ive eaten muffins all over the world and truly these were so awesome moist, and chock full of berries or you could replace them with something else..
While we are on that topic, there was a muffin place called M#ff^in break( of all the things), which were some of the worst ive ever eaten. i counted 5 berries in one, like they kept one person on slave rates to count the nos of frozen berries to chuck into each little muffin cup.
So this recipe makes 12 medium sized ones or could make smaller mini sized ones about 30 odd..the cooking time for those is about 60% so about 12 -14 minutes, you have to check its not an exact science.
Flour sieved 200 g
Cornflour sieved with above -40 g
baking powder sieved with flour and cornflour together- 10 g
ok stop , before going any further, preheat your oven to 180 C on fan assisted mode and get your muffin tin and cups ready( muffin cups even the disposable ones need t be sprayed or brushed with some oil)
Butter 48 g
oil 48 g melt together
Eggs 2 large sized 6–65 g each
Sugar 180 g
vanilla essence – enough to take the egg smell off
milk -100 ml
Blueberries –120 g atleast, so you get a good mouthful in each bite
The way forward is quite easy…Whisk the eggs , sugar and essence together over a bowl of hot water till thick and foamy. you could do this the old fashioned way with a good whisk or use the electric hand blender, dont worry i wont judge you.
then slowwwwly add in the melted butter oil mix , and milk and dont whisk. Use a spatula or spoon ti mix gently so all the aeration isnt lost. Then pour in your flour/cornflour/baking powder blend, the one which had been all sieved togther.( to blend well , remove any bits of paper/ plastic or glass which could go in..and also make the mix lighter).Put on the greased cups/ yes even the disposable baking cups so the batter doesnt stick horribly. Bake at 180C fr 8-20 minutes turning midway once or twice.
Take these out and take a bow, your kids will love you forever( well atleast till the muffins last). I will make a batch with my happy kids tomorrow and post a pic..
stories of foods from the world over, laced with a hint of sarcasm and some black humour, its not for everyone, but then never was meant to be..