Hooray, it’s Spring Break and my most excellent sous chef is here visiting. He’s been wanting to try a soufflé. Chocolate is every 15 year old boy’s taste of choice so chocolate it is.
We rarely have problems with recipes we are told are difficult, so I was expecting zero problems with soufflé. Well, I was wrong.
Let’s list the issues: We didn’t have the right sized dish. We didn’t use the right measurements. I’m not mentioning any names J. I’ve already ordered the correct soufflé dish so we can try it again. it didn’t make us hurl, so we will be trying it again.
This is a recipe from the Internet. They say 2 servings, but I don’t agree. I want more per serving.
Cooking spray
4 1/2 tablespoons granulated sugar, divided
1 tablespoon flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons milk
1/2 teaspoons vanilla
1 egg white
1 teaspoon powdered sugar
Preheat oven to 350 degrees.
Coat 2 6 ounce ramekins with cooking spray and sprinkle each with 3/4 teaspoons granulated sugar.
Combine 3 tablespoons granulated sugar, flour, cocoa and milk in a small saucepan over medium hea. Cook 2 minutes, stirring until smooth. Spoon into a medium bowl, and cool. Stir in vanilla.
Beat egg white until soft peaks form. Add remaining sugar. and beat until stiff peaks form. Fold 1/4 egg white into chocolate mixture. Spoon mixture into prepared dishes. Place dishes on a cookie sheet. Bake for 15 minutes until puffy and set. Sprinkle with powered sugar and serve immediately.
*****From the Recipe Box:
We did not like this recipe. Next time we’ll try Ina’s or Martha’s. We did so many things incorrectly. I’m so disappointed in us. Next time we will kick butt and take names.
and remember: Martinis are proof God loves us and wants us to have a good time. Big kiss, Lynn
From the Recipe Box 