This delicious chocolate soufflé is thick and overflowing with chocolate flavor. Not too sweet, but sweet enough to make up for the strong chocolate flavor. This soufflé’s texture has three layers, which contributes to its wonderful flavor. The top layer is thin and crisp, with cracks. Then you reach into the center to find a rich molten chocolate sauce reminiscent of lava cake. The lower layer is light and breathable, just like a chocolate mousse. The flavors just melt in your mouth, leaving you with a smooth velvety aftertaste. Soufflé has an image of being tough and complex to prepare, but if you grasp the technique, they’re very simple. This recipe requires only seven main ingredients: Cadbury chocolate , butter, sugar, eggs, vanilla, tartar (or white vinegar), and salt. With these ingredients, you can make delicious soufflé on your own.
Melt the Chocolate The first step is melting the chocolate (you can also replace the chocolate with coffee to make coffee soufflé). You can start by melting 4oz chocolate semi-sweet baking squares over a double boiler. If you do not have a double boiler, simply set a large heat-resistant glass bowl over a smaller saucepan. 1 inch of water in the saucepan in the bowl should not meet the water. Melt the chocolate in a small saucepan over medium heat until smooth. 1 tbsp. butter, 1 tsp. vanilla extract, and a sprinkle of salt Cool for a few minutes. If you want, you can melt the chocolate in the microwave. Chop the chocolate into little pieces that are all the same size. In a microwave-safe dish, melt the chocolate in 30-second increments, stirring after each.
Preheat the Oven The next step is preheating the oven. Preheat the oven to 400 degrees Fahrenheit and place a grid on the bottom rail. This allows the Soufflé to cook from below and rise a little bit. This will also prevent the top from becoming too yellow before cooking.
Prepare the Ramekins After that, you need to prepare the Ramekins. Brush the bottom and sides of the baking pan with melted butter, then sprinkle with sugar. The sugar provides something for the soufflé to cling to as it rises. The result of this formula depends on the size of the form. It makes 3-4 tiny ramekins, 2-3 medium ramekins, or 2 big ramekins. It also depends on how full they are. You can try to fill yours to the top to have a beautiful rise above.
Prepare the Meringue Now you can move to make the meringue. Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whip the egg whites until stiff peaks form. How do you know when you’ve reached the stiffest peaks? When you stop the beater, and the meringue does not move. Lift your whisk and there should be a beautiful point on the top. Before separating the eggs, make sure the eggs are at room temperature. Cold egg whites take significantly longer to beat than room-temperature egg whites. To bring the eggs to room temperature, let them out for an hour or set them in a dish of warm water for 5-10 minutes and cover it with cling wrap .
Prepare the Chocolate Mixture After you have done with the meringue, now is the time to prepare the chocolate mixture. As the chocolate cools, it will harden and seem dull; however, after you whisk in your egg yolks, it will be smooth and shiny again. You need to combine the meringue with the chocolate mixture. To lighten the density of the chocolate mixture, stir in one-third of your meringue. Stir in the remaining meringue in two equal parts until no white streaks remain, using an under and over motion to keep as much air in the meringue as possible since this is what gives the soufflé its structure. When finished, the batter should resemble a soft chocolate mousse.
Fill in the Ramekins The second last step is you need to fill in the ramekins. Scoop the batter into the ramekins that have been prepared. Fill each ramekin 3/4 full or fill it to the top and smooth the surface with the flat side of a knife. Then, approximately ¼ inch deep, rub your thumb down the inside border of the ramekin, creating a tiny hole between the batter and the ramekin. As the mushrooms grow, they will form a nice round tip and prevent them from breaking. Before placing the pan on the baking sheet, dry the pan with a clean kitchen towel.
Bake the Soufflés The last step is to bake the Soufflés. Bake for 10-12 minutes on the bottom rack at 400°F.If you use a 4-ounce baking cup, it will take exactly 10 minutes, although your oven may be slightly different. A 6oz baking cup needs 1113 minutes, and an 8oz baking cup needs 1315 minutes. During the last five minutes, the soufflé will rise. While your soufflé is baking, do not open the oven door. The influx of chilly air may have an impact on the increase. To check on them, simply switch on the oven light and peek through the glass. After that, you can take out the soufflé from the oven and serve it with your favorite plate and enjoy!
Post Author – Helen Lee
Mushroom ghee roast made with a spice paste from scratch. Mangalore-Kundapur inspired Mushroom Ghee Roast Recipe
I adapted this recipe from the Shetty Lunch Home episode as seen on Food Lovers. I love Kripal Amanna and his gourmet food trips. The key ingredient that makes for the ghee roast is the Byadagi chillies that’s native to Karnataka. It gives that bright red colour for the gravies and fries. I changed the recipe a little bit. I also added finely chopped onions while frying for the “gojju” effect. This turned out to be a real winner. Serve with rice, dosai, rotis, spread it in sandwiches …the possibilities are endless.
Here is the video of Mushroom Ghee Roast Recipe
Here is the recipe for Mushroom Ghee Roast Recipe Spice Paste Dry roast cumin seeds, coriander seeds, black pepper, fennel seeds, mustard seeds, dried red chillies – Guntur Variety and dried red chillies – Byadagi Variety. The Guntur chillies will give the heat while the Byadagi gives the smoky flavour and the characteristic red colour. Dry roast the spices on a low flame until fragrant. Remove from heat and set aside to cool.
Take a bowl and add in the dry roasted spices. Add in the cashews, poppy seeds, garlic, ginger, tamarind, salt and the jaggery. The little jaggery will give a nice balance to the masala. Add in the plain yogurt and the hot water. Let the masalas and cashew mixture soak in hot water for 15-20 minutes. Grind to a smooth paste. set aside.
Halve the mushrooms and marinate the mushrooms in salt, turmeric powder and red chilli powder for a few minutes.
Heat ghee in a pan. Be liberal with the use of ghee. Its called as ghee roast for a reason :). Add in the mushrooms and sauté the mushrooms till they are golden. Do not crowd the pan. Cook in batches if necessary. Once the mushrooms are golden, remove from pan and set aside on a plate.
In the same pan, add in some more ghee. Add in the finely chopped onions and curry leaves. Sauté the onions till the onions are light golden in colour.
Once the onions are light golden, add in the spice paste.
Add a few teaspoons of ghee while cooking the paste.
Cook till the paste is completely dry and the ghee is separated. Add back the mushrooms and cook for a couple of minutes so the masalas combine well.
Finally finish off with a generous sprinkling of curry leaves and fresh lime juice. Kundapur inspired Mushroom ghee roast is ready.
Serve with rice, dosai, rotis, spread it in sandwiches …the possibilities are endless.
For the Ghee Roast Masala
1/2 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon black pepper 1/2 teaspoon fennel seeds 1/4 teaspoon mustard seeds 3 dried red chillies – Guntur Variety 5 dried red chillies – Byadagi Variety 6 cashews 1 teaspoon poppy seeds 7 cloves garlic, chopped 1/2 inch piece ginger, chopped 1/4 inch piece tamarind 1/2 teaspoon salt 1/2 teaspoon jaggery 1/4 cup plain curd / yogurt 3/4 cup hot water
Marinating and Frying Mushrooms
400 grams button mushroom, halved 1/2 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 2 tablespoon ghee
Other Ingredients
2.5 tablespoon ghee 2 cups onions, finely chopped 4 sprigs curry leaves (divided) 1 teaspoon lime juice
Dry roast cumin seeds, coriander seeds, black pepper, fennel seeds, mustard seeds, dried red chillies – Guntur Variety and dried red chillies – Byadagi Variety. The Guntur chillies will give the heat while the Byadagi gives the smoky flavour and the characteristic red colour. Dry roast the spices on a low flame until fragrant. Remove from heat and set aside to cool.
Take a bowl and add in the dry roasted spices. Add in the cashews, poppy seeds, garlic, ginger, tamarind, salt and the jaggery. The little jaggery will give a nice balance to the masala. Add in the plain yogurt and the hot water. Let the masalas and cashew mixture soak in hot water for 15-20 minutes. Grind to a smooth paste. set aside.
Halve the mushrooms and marinate the mushrooms in salt, turmeric powder and red chilli powder for a few minutes. Heat ghee in a pan. Be liberal with the use of ghee. Its called as ghee roast for a reason :). Add in the mushrooms and sauté the mushrooms till they are golden. Do not crowd the pan. Cook in batches if necessary. Once the mushrooms are golden, remove from pan and set aside on a plate.
In the same pan, add in some more ghee. Add in the finely chopped onions and curry leaves. Sauté the onions till the onions are light golden in colour. Once the onions are light golden, add in the spice paste. Add a few teaspoons of ghee while cooking the paste. Cook till the paste is completely dry and the ghee is separated. Add back the mushrooms and cook for a couple of minutes so the masalas combine well.
Finally finish off with a generous sprinkling of curry leaves and fresh lime juice. Kundapur inspired Mushroom ghee roast is ready. Serve with rice, dosai, rotis, spread it in sandwiches …the possibilities are endless.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 30m
