Chocolate Souffle with Pistachio
Just Desserts by Daniel Tay
Last time I went to the restaurant, I had this Raspberry soufflé. Attracted by the photograph on the menu and the combination with Raspberry ice cream, I ordered that for my afternoon tea time. Not long after the waiter came with the soufflé, and I ate it afterwards. Unfortunately the taste was not what I've expected, it didn't taste good and sadly I still could smell the egg white from it! The texture was a bit undercooked (I guess).. You could actually spoon the cake and touch with your finger and it just break like a fluffy beaten egg white. And the smell euuwww.. I'm sure if Chef Gordon Ramsay from Hell's Kitchen there, He would be yelling hysterically straight away "It's RAW!!!" LOL.
So I told the waiter about this, but this lady told me that the texture of soufflé supposed to be that way, it's gooey inside. But I could tell which is gooey and raw by the smell and texture... I thought I had soufflé before in a different restaurant, the texture wasn't like that. If just at that time I already had made soufflé by myself, I could really tell them with confident. Anyway, I think I'm gonna try to make one so I could really know for sure either the cake really supposed to be like what she said.
Chocolate Souffle Recipe
The Result: Texture was light, airy but yet in the middle part was a bit gooey. I was using bittersweet chocolate so it's not sweet at all which was actually good! Despite on the healthy ingredients (no butter, no egg yolk, no flour) I'm not really a fan of this kind of cake. Maybe next time I'll try other flavor or combine it with ice cream so it'll be more interesting to eat :P
Gone in 50 seconds!
from Just Dessert by Daniel Tay
-makes 1 small soufflé-
- Unsalted butter - for greasing ramekin
- Sugar - for coating ramekin
- Egg whites 55 g
- Lemon Juice 1 tsp
- Sugar 1 tsp - I used icing sugar
- Chocolate 70 g, chopped
- Chopped nuts (optional) - I used Pistachio
Prepare an 8-cm (3-in) wide and 4.5-cm (2-in) deep ramekin. Brush the inside of ramekin upwards with butter. Spoon some sugar into ramekin (I used icing sugar), then tilt ramekin around to coat sides with sugar. Overturn ramekin and discard excess sugar.
Place egg whites in a small mixing bowl and whisk until foamy. Add lemon juice and sugar and whisk until light and fluffy, with soft peaks.
Melt chocolate in a bain-marie and transfer to a mixing bowl. Gradually fold egg white mixture into melted chocolate.
Pour batter into ramekin until the brim and bake for 8-10 minutes until soufflé is well-risen. Garnish as desired and serve immediately.
Happy Baking :)