Chocolate Souffle

如果你有看HK TVB连续剧，你肯定会注意到他们都很爱吃 soufflé 甜品。最近的是“珠光宝气”里的一幕，Jessica破产后要“窝可”请她到高级餐厅用餐，然后想点客 soufflé 当甜品。“窝可”很心疼（荷包）地说，那只是面粉和糖的东西，还要卖到那么贵。哈哈哈。。。 其实啊，recipe 看似简单，做 soufflé 可考功夫叻。 我第一次做的 soufflé ， 表层塌了下来。第二次，烘太久了，内层有点干。虽然表层有点焦了。不过算是成功了！好好吃叻！

CHOCOLATE SOUFFLE
Ingredients:
45g sugar plus additional for sprinkling
95g bittersweet chocolate (not unsweetened)
2 large egg yolks at room temperature
4 large egg whites (I use L size eggs, average 50g mass per egg)

Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish(size 7cm)

Steps:
1. Preheat oven to 190°C.
2. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
3. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

4. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.
5. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
6. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
7. Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).
8. Bake in middle of oven until puffed and crusted on top but still jiggly in center, 20 to 25 minutes.
9. Serve immediately.

Cooks' note:
• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

食谱是少爷的妹妹给的。出处好像是Gourmet。 不过我稍微该了些。