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Dark Chocolate Souffl with Patisserie Cream

Ingredients For Dark Chocolate Souffl 150 g dark chocolate (at least 80% cocoa), broken into pieces 150 g granulated sugar. 150 g unsalted butter. 4 eggs + 1 egg yolk Flour for dusting Butter for greasing the ramekins. For the Patisserie Cream 500 mls Milk 3 Eggs (separated) 100 g Sugar 50 g Flour teaspoon Vanilla (or a pod if you have one is even better) A pinch Salt
Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol Pgina 1

Preparation:

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Dark Chocolate Souffl Place a pan full with water on the hob and bring to a rolling boil. Place a bowl on the top (ensuring that no water will spill into the bowl). Break up the chocolate into pieces and place in the bowl, until the chocolate melts. When chocolate melted add butter in small pieces and stir continuously with a wooden spoon. Keep stirring until mixture takes on a highly glazed appearance. Remove from heat and allow to cool slightly. Beat the eggs and add the sugar a little at a time until fully integrated. Then mix together the chocolate and egg mixture.Grease 8 ramekin dishes and dust with the flour. Pour the mixture equally into the ramekins. Tap the side of the ramekin dishes to drop the mixture. Place ramekin dishes into oven pre heated to 180 degrees for exactly 9 minutes. Remove after 9 minutes and tip out onto serving bowls, take care not to burst souffl. Patisserie Cream When you separate the eggs keep one white and throw the other two away. Put all three yolks in a bowl with the sugar and whisk it till your forearms bleed (or just enough to make it nice and frothy). Add the flour in thirds, each time whisking it through. If you want the final product good and thick add it all, if you prefer it more custard-like, only add the first two thirds. Keep whisking. Add the extra egg white and whisk some more. In a pot, bring the milk and vanilla to the boil. SLOWLY pour the milk into the egg mixture, stirring with a spoon or spatula. Once it's all mixed in put the whole lot back on a medium heat and stir till it thickens. It takes a few minutes and then happens all of a sudden. Leave to cool and then chill. Tip: Once you've poured the crme into a bowl, grease some baking paper with butter and place it on top of the mix. This will stop it getting a skin on top.

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Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol

Pgina 2