Chocolate Souffle

ASSALAMUALAIKUM...

Dah malam baru boleh tayang menu utk hari ni ya.. Tak per la.. dari tak ada langsung kan.. Meh layan Chocolate Souffle. Resipi ni K.Nor ambil dari dapur Ribbon & Circus. Ni lah 1st time K.Nor buat Chocolate Souffle. Subhanallah!! Teramat sedap! K.Nor dah double up adunan yg menghasilkan 4 cup ramekin tapi masih tak cukup! Mana nak cukup, mulut yg nganga ada 5 tapi dibuatnya 4 kan.. Tukang masak kena lah mengalah, mencuri rasa sesudu dua dari anak2.. hehe.. Tak per, ibu kan.. sanggup berkorban apa saja.. Memang kena buat lagi dan lagi la nih.. Memang yummy sgt2. Bahan2 dan cara penyediaannya pun tak susah sangat. Souffle yg dihasilkan sangat moist dan lembut, org tak ada gigi pun boleh layan bermangkuk2.. hihihi..

Terima kasih buat owner Ribbon & Circus dah share resipi yg sedap ni. Insyaallah akan dibuat lagi dan lagi nanti.. Oh ya.. souffle ni sedap dimakan begitu saja tapi kalau dimakan dgn eskrim, laaaaaaaaaaagi la sedap!

Chocolate soufflé {Taken from myrecipes's Individual Chocolate Souffle}
source : Ribbon & Circus
source : K.Nor@SecbitGaram

Ingredients;
Cooking spray ~ K.Nor gris dgn butter jer
4 1/2 tablespoons granulated sugar, divided-next time I'll used fine granualted sugar..
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa-I used unsweetened cocoa powder + a pinch of soda
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

** sedikit pesanan dr owner resipi. Kalau nak gandakan adunan utk menghasilkan 4 ramekin, JGN letak 2 sudu besar tepung tapi hendaklah letak 5 sudu kecil sahaja. Kalau letak 2 sudu besar tepung nanti adunan menjadi agak berat.

Cpt nganga mulut! Lambat kang, K.Nor perabis dulu nih.. ^___^