No women can deny the fact that they love their chocolates as much as their men love to drool over super hot shot gorgeous looking women...if not more.We all give in to our temptations sometimes but chocolate is something we give in to most of the times.I know of some women who religiously eat their dark chocolates everyday as their secret formulae to keep their skin glowing and swear by its feel good effects too!! I'm pretty sure theses claims are true but i always eat my chocolates for only one good reason.... that they are sinfully delicious.But more often than not...i like using chocolate in some form in my desserts instead of eating bits out of the bars.
Now there is no dearth of ways we can use chocolates to create desserts ....be it a rich chocolate truffle cake or gooey and warm chocolate brownies(that both me and my sister loved to eat with a chilled scoop of icecream during our mid night hunger pangs) or a more complicated melting chocolate centre cake.Whatever it is,chocolate has always given me numerous ways to express,feel and enjoy and i can vouch i'll never be tired of trying more ways to do that.
Here is a very quick recipe for a dark chocolate souffle that i made last evening after i had this sudden urge to eat it(though i can always cover up by saying my kids wanted it!!) and all it took me was ten minutes of preparation and fifteen minutes for it to come out of the oven.....and in less than two minutes it was on its way to our tummies.Now a souffle is suppose to be light,airy and puffed up and is meant to be eaten immediately after it comes out of the oven or else it goes flat after a few mts and then is a big dissapointment.
here is the recipe:
Super Easy Double Chocolate Souffle
Ingredients:
a stick of butter(about 125 gms) / half a stick of butter(75gms)+a tblspn oil
2 tblspoon all purpose flour
a cup of shredded dark chocolate
3/4 cup of milk
a tspn of vanilla extract
2 eggs(at room temperature)
a tblspn of rich cocoa powder
a tablespoon and half of castor sugar
Method:
- The first step is to make the base creme sauce.In a pan melt the butter(or butter and oil).Once melted add the flour and mix well.Cook it for a minute at low heat stirring continuously.Now add the milk slowly,stirring the mix so that no lumps are formed.Once all the milk is consumed and starts to bubble away,add the sugar , switch off the heat and let it cool.
- Meanwhile breaks the eggs and seperate the yolks from the whites.Add the yolks to the creme mixture and stir well.Now add the chocolate shards,vanila extract and cocoa to it and mix well again.
- Whip up the egg whites in a seperate dry bowl to soft peakes.Scoop some of the whipped white into the creme and chocolate mix now and stir to incorporate.
- Now transfer the dark chocolate mix into the bowl of remaining egg whites.Carefully fold them all together taking care not to remove any air out of the mix.
- Grease the ramekins or small bowls with butter and dust with sugar.Discard the excess.Now pour the chocolate mix into theses ramkins or bowls almost upto the rim and transfer them to a preheated oven.Cook them at 220°C/400°F for appx 12 mts or until a toothpick comes out clean.
- Dusted with icing sugar,the souflle should be served with alarming quickness.It is quite a task to bring it on the table and click without the souffle settling down by a few centimeters.By the time i had the shot ready it had already begun to fall flat but is still in good shape.They dont say"souffle never waits for anyone" for nothing!!
Health tip:
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