chocolate souffles

semalam tengok masterchef. tasha sebenarnye tak suka masterchef sbb cam stressful jek. heheh. masak mana leh stress2, nnt x sedap =P

tp semalam sbb abg janggut semangat tengok sangat, n tasha tak tau nk tgk ape, so kami pun sama2 tgk master chef.. hehe. tp abg janggut bersiaran dari sabah la, tasha dari shah alam.. hehe, cam poyo kan..kih3.

yang interesting adalah, semlm dorg masak chocolate souffles! misti aya suka nih.. sungguh mengiurkan! fyi, souffles means full of air.

cara makan pon cam menarik. amik sudu, celup tgh. sebab souffles ni cam melting chocolate kat tgh2 altho luar nmpk keras. then, naik turunkan sudu tuk campurkan dia n baru makan.dia kena hidangkan between 90 secs after kuar dr oven or else dia akan menguncup aka turun.. x kembang dah. ni mmg ideal dessert for chocolate lovers. sounds yummy rite?

so, tasha pon surf2 internet for the resepi. like always, byk cara buat. according to the chef kat master chef tu, souffles ni one of the hardest dessert to be made. kena teliti. ni resepinye... untuk 4 orang.

• 100g (3.5 oz) good quality dark chocolate
  
• 50g (1.75 oz) Golden Caster Sugar
• 4 Egg Whites
• 2 Egg Yolks
• Butter
• Single Cream, optional

Easy Chocolate Soufflé Recipe – Method

1. Pre-heat your oven to 150 degrees c (300 degrees f), and rub the inside of 4 ramekins with butter. Set to one side.
2. Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
3. Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken – at this stage you should also start to slowly pour in the sugar while whisking. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
4. In a separate bowl, whisk the egg yolks together with the sugar until combined.
5. By this time your chocolate should be melted; take it off the heat and drizzle slowly into your egg yolk mix, then stir in one spoon of your egg white.
6. Add your egg whites spoon by spoon into your chocolate mix. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
7. Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
8. Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.

copied from realepicurean.com

ni plak resepi dari malays. hehe, tasha copy 2 version resepi sbb satu omputih wat and satu ag malay wat.

Bahan-bahan ( 6 biji )

• 80g coklat masakan(sweet chocolate)
• 2 biji telur
• 3 sudu besar tepung gandum
• 1/2(100ml) cwn fresh cream
• 2 sudu besar gula
• butter
• aiskrim

Cara-cara

1. Cairkan coklat. Panaskan di atas api guna double boiler. Bila coklat dah cair, tutup api dan masukkan fresh cream. Kacau sampai sebati.
2. Penaikkan suhu oven pada 200C. Sapukan pudding cup dengan sedikit butter.
3. Asingkan kuning dan putih telur.
4. Masukkan kuning telur tadi ke dalam campuran coklat. Kacau sampai sebati.
5. Ayakkan tepung ke dalam mangkuk coklat tadi. Kemudian kacau.
6. Dalam bekas lain, pukul putih telur dan gula biar sampai bertanduk ( meringue)
7. Kemudian masukkan meringue sikit-sikit, 2~3 kali ke dalam mangkuk campuran coklat(no.5) sambil dikacau.
8. Akhir sekali masukkan adunan ke dalam pudding cup. Isikan penuh untuk setiap cup.
9. Bakar selama 13~14 minit.
10. Bila dah masak, sejukkan. Kemudian bolehlah dihidangkan dengan apa-apa jenis aiskrim yg digemari

copied from Myresipi.com

tak sabar nak rasa.. xsabar nak buat... tp cam xle try sensorang ni.. kne tunggu aya (at least) or the best way is buat kat terengganu ngan mak. hehe

tetibe.. im craving for cakes. ohhh~