I discovered souffles in Standard 7 Home Economics class... it's been a little while since then but I still have my natural touch for souffle making it seems.
How many people can say that?
Easy-Peezy Chocie Souffle
100g good quality dark chocolate (I use Cadbury Bournville)
50g Golden Caster Sugar
4 Egg Whites
2 Egg Yolks
Single Cream, optional
Pre-heat your oven to 150 degrees c (300 degrees f), and rub the inside of 4 ramekins with butter. Set to one side.
Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
Electric Whisk the egg whites in a bowl until they start to thicken – slowly pour in the sugar while whisking. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks that stay standing.
By this time your chocolate should be melted; take it off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix.
Take your chocolate mix and add it to your egg whites. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
Spoon into your ramekins and smooth the edges.
Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.
Sep 19, 2010
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Sep 10, 2010
It used to be Rhodes House. And then someone knocked it down even though the building was a national monument and dated back to the 1800's. It was buiilt from massive Table Mountain Sandstone blocks.
Now its a parking lot with ironic graffitti.