2 oz Kalua
6 oz Butter
9 oz Chocolate (buy Callebaut or any other good quality European Chocolate)
7 Egg Yolks
5 oz Sugar
2 oz Kalua
7 Egg Whites
1 oz Sugar
1/8 TSP Cream of Tartar
1 oz Flour(optional for strength)
Pre-heat oven at 350F...
Whether you use ramekin, a high cake pan or a ceramic crock, just grease it with butter then sprinkle sugar. The sugar will help the souffle to stay up!
At low temperature on a double boiler
melt Chocolate, Butter and Kalua together
At the same time whipp the Yolk, flour(optional for extra strength), more Kalua and Sugar to a nice white/yellowish fluff
In a large bowl, mix together the Chocolate and Yolk and set aside
Whipp the Egg White and Cream of Tartar to a really soft stage, then add Sugar and finish whipping the Egg White until it looks firm
With a spatula, fold in 1/3 of the Egg Whites in the chocolate mixture, then add the rest and gently fold in
until all smooth
SERVE 6 adults
Bake at 350F, in the middle of the oven
Don't bang the door too much and don't open the door in the first 15 minutes!
About 19-28 minutes or until the top look somewhat firm but still soft :):)
I know, it's hard to know when it is done, the good thing is that after 20 something minutes or so, it may not look totally cook to you, but your guests will find it deliciousRemember Julia Child, "Never apologize for anything that happen in the kitchen!"
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Private Chef Martin for Cooking Classes and Catering in Kelowna, BC