{"id":1253,"date":"2012-02-14T21:26:27","date_gmt":"2012-02-15T02:26:27","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1253"},"modified":"2012-03-15T21:14:37","modified_gmt":"2012-03-16T02:14:37","slug":"chocolate-souffle","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1253","title":{"rendered":"Chocolate Souffle"},"content":{"rendered":"

I think this was my second time trying to make Souffle . The first time was not as successful , this time , i did it right . And it came out perfect !! Beautiful and just heavenly !! I think the key of making souffle is on the folding egg whites , because if you fold it too hard it could deflate the batter . Try this , especially if you’re a big fan of chocolate !<\/p>\n

\"\"<\/a><\/p>\n

You will need :<\/p>\n

6 -4.5 oz ramekins , butter all over with your finger and coat with sugar everywhere , then freeze . Do this overnight or hours before you do the batter .<\/p>\n

7 oz of semi sweet chocolate<\/p>\n

4 tbsp. of unsalted butter<\/p>\n

Melt this on a small bowl on a double boiler . Set aside .<\/p>\n

In a large bowl , beat<\/p>\n

3 egg yolks<\/p>\n

3 tbsp. of warm water .<\/p>\n

2 tbsp. of sugar<\/p>\n

Beat the egg yolks and water until frothy then add sugar . Keep beating with your mixer about 5 minutes until batter ribbons . Then add the egg mixture slowly into the chocolate , fold carefully ! Set aside .<\/p>\n

Take the ramekins out from the freezer .<\/p>\n

8 egg whites<\/p>\n

1\/2 tsp. of lemon juice<\/p>\n

1\/2 cup of sugar<\/p>\n

In a large bowl , beat the egg whites and lemon juice until frothy , then add sugar slowly while beating . Keep whisking with high speed , until stiff peak , but not dry . Then add the 1\/3 of\u00a0 egg whites mixture into the chocolate mixture , fold carefully , then add the rest of the egg whites mixture in it .<\/p>\n

Using spoon , pour mixture into the ramekins , about 1\/2 of the ramekins , then tap the ramekin onto the counter top , and fill it up with more batter all the way to the top . Scrape the top with butter knife to make it even , and wipe the edges with your thumb . Do the same with the rest , bake at 400 F , for 18-20 minutes .<\/p>\n","protected":false},"excerpt":{"rendered":"

I think this was my second time trying to make Souffle . The first time was not as successful , this time , i did it right . And it came out perfect !! Beautiful and just heavenly !! I think the key of making souffle is on the folding egg whites , because if you fold it too hard it could deflate the batter . Try this , especially if you’re a big fan of chocolate ! You will need : 6 -4.5 oz ramekins , butter all over with your finger and coat with sugar everywhere , then freeze . Do this overnight or hours before you do the batter . 7 oz of semi sweet chocolate 4 tbsp. of unsalted butter Melt this on a small bowl on a double boiler . Set aside . In a large bowl , beat 3 egg yolks 3 tbsp. of warm water . 2 tbsp. of sugar Beat the egg yolks and water until frothy then add sugar . Keep beating with your mixer about 5 minutes until batter ribbons . Then add the egg mixture slowly into the chocolate , fold carefully ! Set aside . Take the ramekins out from the freezer . 8 egg whites 1\/2 tsp. of lemon juice 1\/2 cup of sugar In a large bowl , beat the egg whites and lemon juice until frothy , then add sugar slowly while beating . Keep whisking with high speed , until stiff peak , but not dry . Then add the 1\/3 of\u00a0 egg whites mixture into the chocolate mixture , fold carefully , then add the rest of the egg whites mixture in it . Using spoon , pour mixture into the ramekins , about 1\/2 of the ramekins , then tap the ramekin onto the counter top , and fill it up with more batter all the way to the top . Scrape the top with butter knife to make it even , and wipe the edges with your thumb . Do the same with the rest , bake at 400 F , for 18-20 minutes .<\/p>\n","protected":false},"author":16,"featured_media":1254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1253"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1253\/revisions"}],"predecessor-version":[{"id":1391,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1253\/revisions\/1391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1254"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}