My (soon to be) sister-in-law made this fantastic souffle for dessert the other night. It’s really easy, really rich and just delicious. The recipe below makes 1 large souffle, so just multiply by the number of people you’re serving (obviously!).
Thanks for sharing Lucy!
Ingredients
- 25 grams Dark chocolate
- 1 tsp Cocoa powder
- 1 large Egg, separated
- 25 grams Caster sugar
- 1 tsp Grated orange zest
- 2 tsps Melted butter
- Caster sugar for sprinkling ramekins
Directions
- Melt the chocolate - a zap at a low temperature in the microwave will work, or else use a water bath on the stove.
- Prepare the ramekins - Brush with butter, stroking from bottom to top. Refrigerate then repeat the butter process. Coat with excess sugar, tip out the extra, then refrigerate until ready to put soufflé mix in.
- Add the cocoa, egg yolk and orange zest and mix well.
- In a separate bowl beat the egg white and slowly add the sugar until you get soft peaks.
- Add 1/3 of the egg white mix to the chocolate mix and mix gently, but not too cautiously.
- Add this chocolate mix back to the remaining egg white mix and fold very gently to keep in the air.
- Carefully pour into prepared soufflé ramekins.
- You can keep these in the fridge for a few hours before needed, they will just take a little longer to cook.
- Bake in a 180*C oven for about 15min or until risen, but still slightly wobbly.
- Serve with vanilla icecream.
This recipe comes from a new (to me) cookbook, Maggie’s Kitchen, by celebrated Australian cook Maggie Beer. This is a truly beautiful book, every picture had me gasping and bookmarking it to make later.
I made this for dessert at friend’s place – generally if you invite me over for dinner you can count on me to make dessert. It’s all a clever ploy to feed my raging sweet tooth. This recipe makes exceptionally rich (and sweet!) brownies, so I recommend serving with a scoop of icecream, just to soften that richness a little.
Details
- :
20 min - :
45 min - :
1 h, 5 min
Ingredients
- 300 grams Dark chocolate (70%)
- 250 grams Butter, chopped
- 4 Eggs
- 2 Egg yolks
- 200 grams Brown sugar
- 60 grams Plain flour
- 40 grams Cocoa powder
- 2 cups Dried pears, chopped. Soak in water first if dry.
Directions
- Preheat a fan-forced oven to 180* (I preheated my conventional oven to nearly 200*).
- Place a heat-proof bowl containing the chopped dark chocolate and butter over a saucepan of simmering water. Be careful that the boiling water does not touch the bottom of the bowl, or else the chocolate will burn. Melt, stirring occasionally to ensure the chocolate and butter melt together. Put to one side to cool slightly.
- In another bowl, beat together the eggs, egg yolks and sugar with an electric mixture. It should end up thick and pale. Maggie suggests that when you run a spatula through the mixture a trail will remain.
- Stir in the cooled chocolate mixture, then fold in the sifted flour and cocoa, followed by the pears.
- Grease a large baking tin (I used a 20cm square cake tin), then pour in the mixture.
- Bake for 30 minutes, then reduce the heat by 20* (So I reduced in to 180*) and cook for another 15 to 20 minutes, depending on how fudgy you like your brownies.
- You'll be able to tell it's cooked if it cracks a little at the edges, the centre is springy and a skewer comes out only slightly sticky.
- I served our brownie with vanilla ice cream on the side.
This recipe is a cracker! It’s incredibly rich though, so cut small slices!
I based my recipe on this. The only differences were:
- I used milk arrowroot biscuits instead of Nice biscuits;
- I omitted the lemon rind (but used the lemon juice);
- And of course, I added Toblerone. I used a large block – I whizzed it in the new food processor (thanks John, Kay and Lucy!) and then mixed half of the chunks through before I folded in the egg whites. The other half I sprinkled on top after I refrigerated the cake. However, my cake was still warm when I put the Toblerone on top, so it went kind of gooey and melted – an effect I actually really liked.
If you like cheesecake, and don’t mind dirtying a few bowls, definitely try this recipe!
05.07.10 | 
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