Raspberry bitter chocolate souffle

This is a Souffle recipe I have adapted the bitter chocolate goes well with raspberries.

It seems a wordy recipe but it is worth it and actually against popular belief it is easier to make a souffle than people realize.

• Ingredients

1. 3 eggs
2. 150 milliliters of skimmed milk
3. 100 milliliters of single cream (milk and cream combined does not look much. Dont worry)
4. 3 table spoons of caster sugar
5. 1 and a half table spoons of white flour
6. half a table spoon of cornflour
7. half a fresh lemon
8. 150 grams of fresh raspberries
9. some spare sugar
10. butter room tempreture

• Utensils

1. 2 large mixing bowls
2. measuring jug
3. electric whisk
4. hand whisk
5. 4 single serving ramekins (similar size to a average sized cup)
6. an oven
7. spatular
8. butter brush
9. wire mesh fine sieve
10. 2 heavy based saucepans

• Method

Raspberry Coolie

Put Raspberries into a saucepan squeeze half lemon to raspberries and on a very low heat leave it to heat through.

Now get the hot raspberries and stir till broken up and sprinkle 4 tea spoons of sugar and then pour mixture into a sieve and sift into the bowl squeezing all the fruit through the sieve, finally blend to a smooth coolie. Put mixture into the fridge and chill

Bitter Chocolate Sauce

simply get some bournvil coco powder and add to hot water till smooth paste add a bit of milk, it has to be strong and dark and quite a thick sauce.

Get 4 bone-dry ramekins and butter vertical strokes around the ramekins make sure you have visible vertical strokes apparent - this helps it rise straight.

Pour a bit of sugar into ramekin and place another ramekin beneath and rotate ramekin till evenly coated, allow the sugar to pour into the next ramekin and repeat with all 4 ramekins. get a tea spoon of raspberry coolie and carefully drop sauce into the bottom and a teaspoon of unsweetened coco sauce, then put all 4 into fridge.

Crack the eggs one at a time separating the egg yoke and placing into one of the large mixing bowl and the egg white into the other bowl. Repeat with the other 2 eggs.

Place the milk and cream measurement into the saucepan on a medium heat. Then quickly return to the egg yokes and add 3 table spoons of sugar and with a hand whisk mix vigorously.

Then add the flour and cornflower to the yoke and sugar and finnish whisking vigorously.

By now the milk and cream should be hot, add part of the milk/cream to the yoke mixture, whisk till smooth, add rest of milk/cream and whisk, then return it all mixed into the saucepan back onto the hob and whisk vigorously - the batter will turn thick within 30-40 seconds when this just happens - turn heat off immediately and put thick custard to one side. Add coolie to custard mixing vigorously till smooth and leave.

Pre-heat oven to 190 degrees

Now add a squeeze of lemon to the egg whites and with an electric whisk; whisk and add sugar every ten seconds (total amount of sugar will be 3 and a half table spoons of caster sugar) whisk till soft peaks.

Then add a quarter of the soft peak egg whites and mix into the custard batter with a whisk vigorously, ignore traditional advise about folding,

Once this is smooth then add the rest of the egg white soft peaks and NOW FOLD the rest of the mixture delicately till fully incorporated.

Get the ramekins, and with a ladle pour a bit of mixture into ramekin and place a towel on the table and with a thud bang the ramekin on the table to completely force the mixture fully into each corner of the ramekin thus the mixture will rise evenly.

Then add more mixture into the ramekin till the mixture is bulging and with the back of a flat edge slide over the top of the ramekin and flick the excess of the mixture back into the bowl.

Then place with the edge of your thumb on the corner of the ramekin so your thumb is touching the mixture, with your other hand turn the ramikin counter clock-wise and create an indent around the mixture. This is now complete

- repeat with the other 3 and place them all into the oven at the same time and turn down the heat to 180 and leave for about 12-15 mins if they have risen sufficiently then it is done. Perfecto.

Thanks for taking the time to read my hub, I hope the recipe is a pleasure for you to enjoy.