Friday, July 15, 2011

Jaffa Souffles with Chocolate Sauce

Speaking of demented, it's a real faze I'm going through. A new trend. Demented though some of my end results are, the good thing is that they still contain all the essential deliciousness required to make them irresistible. Okay, stop being so superficial, looks aren't everything.
Yes, now is the moment to look inside and see the scrumptious personality of this next recipe. Mind you, its not a problem with the recipe, I'm sure. It wasn't intended to be ugly and shrunken away, but lets say its the very first time I've ever attempted souffles. Hats off to those cooks who had high, puffy looking souffles!
Mine just weren't. Of course I was terribly disappointed in myself and then...I tasted them. One spoon was enough to bump my mood again and I just had to share.Ooh la la, prepare for a taste-bud pamper session! These are so yummy!

JAFFA SOUFFLES (adapted from

60g butter
1/4 cup plain flour
1 cup milk
1 teaspoon vanilla extract
175g dark chocolate (70% cocoa solids), finely chopped
5 egg yolks
2/3 cup caster sugar
Orange essence to taste
6 egg whites


1/4 cup firmly packed brown sugar
1 cup pouring cream
40g butter
180g dark chocolate (70% cocoa solids), finely chopped

Preheat oven to 200°C. Butter 8 x 150ml souffle dishes.
Melt butter in a heavy-based saucepan over low to medium heat, stir in flour and cook for a few seconds. Remove from heat. Gradually whisk milk and vanilla into flour mixture until smooth. Add chocolate and whisk until melted. Don't worry if the mixture separates a little.
Using an electric mixer, whisk yolks and half the sugar until thick and pale. Add chocolate mixture and essence. Stir well.
Using an electric mixer, whisk whites and a pinch of salt to soft peaks. Gradually add remaining sugar and whisk to stiff peaks. Carefully fold whites into chocolate mixture in 2 batches until just combined. Spoon into dishes (mixture will fill dishes) (see note)and bake for 16 to18 minutes or until puddings are well risen.
For sauce, combine 60ml (1/4 cup) water, sugar, cream and butter in a small pan. Stir over medium heat until sugar dissolves. Stir in chocolate until melted.
Serve puddings immediately with chocolate sauce in the centre.

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