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Receta Chocolate Pudding Souffle
by Global Cookbook

Chocolate Pudding Souffle
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  Raciónes: 8

Ingredientes

  • butter for greasing
  • 1 x little caster sugar for dusting quantity chocolate sponge baked in a tray (below)
  • 530 gm good quality dark chocolate
  • 210 gm butter
  • 5 gm fresh yeast (or possibly dry yeast equivalent)
  • 2 med Large eggs
  • 4 x egg yolks
  • 65 gm caster sugar
  • 55 gm strong plain flour sifted
  • 100 gm jar griottines or possibly morello cherries in syrup or possibly alcohol
  • 1 x little icing sugar for dusting
  • 250 gm creme fra"che chocolate sponge butter for greasing flour for dusting
  • 3 med Large eggs
  • 150 gm caster sugar
  • 120 gm plain flour sieved
  • 30 gm cocoa pwdr

Direcciones

  1. First make the sponge
  2. Preheat the oven to 220C/425F/Gas Mark 7. Lightly butter and dust with flour the inside of a baking tray.
  3. In a clean mixing bowl using an electric whisk or possibly in a food processor or possibly mixer at high speed whisk together the Large eggs and sugar till they are the consistency of thick cream and doubled in volume.
  4. Remove the mix from the machine and with a large spoon gently mix in the flour and cocoa.
  5. Carefully transfer the mix to the prepared tray and bake for 25-30 min.
  6. Test whether the sponge is cooked by pressing the centre with your finger it should be hard to the touch.
  7. Turn out onto a rack and leave to cold.
  8. Lightly butter and dust with caster sugar the inside of eight 8cm stainless steel rings or possibly deep egg rings.
  9. Cut 8 discs of sponge 1/2 in thick and place them inside the rings on a baking sheet 7.5cm apart.
  10. Heat the chocolate and butter in a bowl over a pan of simmering water and bring to blood temperature stirring constantly ensuring which no water spills into the chocolate.
  11. Put in the yeast and stir till it has dissolved then remove the pan from the heat and pour the mix into a bowl.
  12. Preheat the oven to 190C/375F/Gas Mark 5.
  13. In a food processor or possibly mixer whisk the Large eggs egg yolks and sugar together on a high speed till the mix has doubled in volume.
  14. Pour dlis slowly into the chocolate and mix carefully.
  15. Mix in the flour.
  16. Divide the mix between the eight rings filling them 1cm from the top place five griottines into the top of each souffle and bake for 910 min.
  17. When they are cooked the souffles should still be soft in the centre.
  18. Remove them from the rings with the help of a small sharp knife and dust with a little icing sugar.
  19. Serve with creme fra"che a few more griottines and a little of the preserving liquid from the jar.
  20. Griotte cherries are a luxury option in this recipe if you can find them. Use cherries in alcohol if not as they give a nice kick to the pudding.
  21. Serves 8