I know it took me a while to make a post, but I hate hopping around Manju Akka, our cook, while she's busy cooking up dinner. Today, I got ahead of the game and cooked before she arrived. I still have to get used to the schedule here. I decided to make chocolate souffle, as it was gloomy and cloudy; perfect weather for a gooey chocolate treat. The outside is a crusty, chocolate shell, and the inside is melt in the mouth and absolutely delicious. So here is the recipe:
- 3 eggs, separated
- 1/3 cup of sugar, plus a little extra for dusting
- Butter for greasing the cups
- 1/4 cup of Melted chocolate
- Grease 4 teacups with butter and dust with sugar
- Beat the egg yellows, while gradually adding sugar. The egg yolks must become thick and pale yellow. You might have to beat it for about 10 minutes.
- Add melted chocolate to the mixture and mix for a few minutes.
- Make sure the beater or whisk is completely clean and dry before whisking the egg whites.
- Whisk the egg whites with a pinch of salt in a separate bowl. The egg whites must become stiff and stand up in peaks.
- Gently stir in the egg whites into chocolate and egg yellow mixture. Make sure you don't stir it too quickly as the mixture needs to be fluffy and light.
- Pour the mixture into the 4 teacups and bake at 190 degrees Celsius for 20 minutes.