Chocolate Soufflé

One of the things about college that I did not miss was the ghetto college baking. Sure, we have a full kitchen downstairs but it’s a hassle carrying all of the ingredients down and back up. So instead, I normally just do all the prepping and mixing in the lobby, and bring it downstairs to bake.

Photo Jan 29, 4 47 25 PM

I wanted to make a chocolate soufflé because I recently bought two ramekins and wanted to use them immediately. Well, my first try with a soufflé recipe was quite miserable. I think it was because I did not grease my ramekins enough, so while it rose, it did not rise up and instead spilled over the side like a cupcake. 

The second recipe I used seemed to be quite decent, so I tried it a the second time. To be honest, I was quite pessimistic about it because I was afraid of getting the same result, but NO!! It turned out so beautiful and it rose up quite nicely!!

Photo Jan 29, 4 22 13 PM

The thing that makes a soufflé able to rise is that the fats (yolks) are mixed in after the egg whites are beaten, allowing the soufflé to be nice and fluffy.

Photo Jan 29, 4 23 20 PM

Photo Jan 29, 4 24 15 PM

^^^^THAT RISE THOUGHHH

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After a little while, they started to sink, but that is to be expected. Here’s to second chances, ghetto college baking, and a new semester!

Chocolate Soufflé

makes two

Recipe from this old lady

For ramekins: 

a good amount of butter and sugar

For soufflé:

50 g chocolate

3 egg whites

2 egg yolks

2 Tbsp cornstarch

2 Tbsp sugar

1 Tbsp butter

1 tsp vanilla

pinch of salt

To prepare the ramekins: Take some butter and smather it around the insides of the dish until fully coated. Take sugar and completely coat the insides of the dish until fully coated. Pour out any excess sugar.

To prepare the soufflé:

Melt the chocolate and butter in a bowl on a double broiler. Set aside to cool.

Beat together the yolks, vanilla, and cornstarch until it becomes thick, about 3-4 minutes. Once the chocolate has been cooled, mix together both mixtures until glossy. Set aside.

In another bowl, beat the egg whites and salt until frothy. Slowly add in the sugar until it holds a stiff peak.

Take 1/4 of the whites, and fold into the chocolate mixture to loosen it up. Then, fold in the remainder of the egg whites until fully incorporated, being careful to not lose too much of the air.

Pour the mixture into ramekins, and use a knife or a straight edge to even out the top. Use your finger and pinch the edge of a ramekin and make a circle around the edges so that the tops of the soufflé mixture is not touching the ramekin. Bake at 390 degrees for 10 minutes until it has risen. Dust with powdered sugar and enjoy!

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