Chocolate Soufflé ... for two!

01 февраль 2016
Eh, yes, we’re in love and how better to show it than indulging in chocolatey goodness.
 
What we will need:
 
3 tbsp. unsalted butter
 
2 tbsp. unsweetened cocoa powder
 
85 g. Couverture chocolate
 
½ tsp vanillin (vanilla powder)
 
2 large eggs
 
2 tbsp. sugar (crystalline)
 
1 pinch of salt
 
1 pinch of baking soda
 
For the raspberry sauce:
 
140 g. frozen (or fresh) raspberries
 
2 tbsp. sugar (crystalline)
 
For the topping:
 
1-2 tsp powdered sugar
 
50ml cream
 
Or: Vanilla ice cream
 
Method:
 
Grease two ceramic or metal ramekin bowls with 1 tablespoon of unsalted butter and then sprinkle your bowls with plenty of powdered sugar.  The turn your bowls upside so as to discard of any excess sugar.
 
Next, melt your chocolate and remaining 2 tablespoons of butter in a bowl in the microwave or in a pot on the stove, stirring occasionally so as to ensure that they combine well and form a smooth, rich thick sauce. Then remove from the heat and allow to cool.  
 
Next, separate your egg yolks from your egg whites.  Then, using a hand mixer, beat the egg yolks in a bowl for a few seconds until they have ‘broken up’ and then add your vanilla powder and mix through.  In a separate bowl, mix your egg whites with the sugar, salt and baking soda until they form a meringue consistency. 
 
Then, pour your egg yolk mix to your chocolate sauce and then immediately pour this into the meringue mix.  Fold the ingredients with a spatula in a soft circular motion so as to keep the mixture airy and light. Then pour your mixture into your two ceramic (or metal) ramekin bowls, leaving little space at the top, as the soufflé will rise.
 
Bake in a well preheated oven at 190°C - 200°C, for about 20 minutes until the soufflés have risen.
 
Now for the raspberry sauce: Defrost your raspberries according to package directions. In a saucepan, heat the raspberries over a low to medium heat together with the sugar, stirring constantly, until they’re well combined. Pass the sauce through a strainer to make for a smooth sauce.
 
For the topping: Beat the cream and powdered sugar until stiff peaks are formed.  Keep in mind that the amount of cream or sugar you use is ultimately up to how much topping or sweetness you desire! Alternatively, top with a scoop of vanilla ice-cream! Just as good!
 
Drizzle your soufflés with warm raspberry sauce and top with generous spoonful’s of whipped cream (or ice-cream). We’re sure even the god of love Eros will want to join you!
 
 
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