The first attempt at baking Chocolate Soufflé is all because I want to cheer up a dear friend. I was originally planning to make Crème brûlée, but I was requested otherwise.
I looked around online and found that the ingredients are all basic. Eggs, butter, sugar and chocolate. I mean, how can one mess that up?! But boy, I was wrong to assume that baking this would be a real piece of cake. ;)
Soufflé is a kind of dessert that is not to be underestimated. Today I just found out that beating the egg whites and the yolks separately can be a dreadful process. Well, if you don’t have an electric mixer. I don’t have one so my arms really hurt!
When beaten thoroughly, the egg white foams up and the yellow yolk pales. Wonderful!
As proof of this feat, here’s a shot of the post-mixing and beating process. I’ve poured the mixture (eggs and chocolate) in their own containers made of porcelain – also called “ramekins” and put them in the oven. I took careful note that the oven has been preheated at 150C, as I’m not sure how it should be for I haven’t done it before exactly. (I was just putting fate into the hands of the recipe I got somewhere!)
They looked very familiar. Every batter looks like the brownies batter.
The chocolate came from the Lindt’s Excellence 70% dark chocolate (144Php). I’ve chopped the chocolate into little pieces and melted them in a glass bowl dipped in hot water. While making this, I couldn’t imagine how could only eggs and chocolate could make brownies-like fo
After 25 minutes, I came back and checked what’s going on with my little lovelies.
It was just like in the cartoons where you’d see a baking cake rise up, only to fall again if you open the oven and cold air comes in. After the oven timer went off, I waited a few more minutes before taking it out.
It’s difficult to keep the shape of the Soufflé. On my first try, I wasn’t able to keep up this risen shape. :( I have yet to find out techniques for that.
Anyway, after letting it cool for a bit, here it is.