It was our anniversary and given that we were going away for the weekend, I decided to have a special 3-course meal on Friday night. I think I’ve mentioned before that I’m a bit of a slow cook and my partner usually patiently waits till 8pm for dinner to be served. Given this was a 3-course experiment and I still wanted to keep it within a reasonable time, I chose some easy recipes. The “feast” consisted of field mushrooms tossed in sage butter with garlic bread, vegetable and feta puff pastry and choc-orange soufflé.
The mushrooms were easy and took the better part of 10 minutes. The puff pastry, I’d prepared that morning, so all I had to do was bung it in the oven. The souffle was something I’d never made before and was a bit nervous about. So I set off on a hunt for easy soufflé recipes. Why choc-orange ? I’d promised, months ago, that they’d be a choc-orange cake for our anniversary but clearly hadn’t gotten organised enough to make it. So this was a quick and dirty replacement. The outcome was pretty good for a first attempt. I don’t have many pictures because I was rushed remember ?
This recipe was inspired by http://www.bellaonline.com/articles/art7035.asp and uses ingredients available at local corner store. By the way, we did have dinner before 8pm and enjoyed it immensely. Do try this recipe and tell me what you think…
Ingredients (makes 2 regular soufflés):
50 gms of Green and Blacks Dark chocolate – Orange bar (or any other brand of orange and dark chocolate), chopped
50 gms butter
1 egg, separated
2 tablespoons of caster sugar – 1 to dust the ramekins, 1 for the souffles
grated rind of half a large orange or of 1 small orange
tiny pinch of cream of tartar (1/16th teaspoon if you need a measurement)
1. Preheat the oven to 220ºC.
1b. Place chocolate and butter in a heat-proof bowl and microwave for 2 30-second bursts. With a metal spoon, mix well until the choc-butter mixture is nice and glossy. Allow to cool to room temperature.
2. Beat the egg white until soft peaks are formed.
3. Add the cream of tartar and 1 table spoon of sugar to the egg whites while the beater is still on. Continue to beat until stiff peaks are formed and the whites are nice and glossy.
4. Beat the egg yolk with the orange rind.
5. Rub butter on the inside of 2 ramekin dishes, all the way to the top. Dust each ramekin with 1/2 teaspoon of sugar all the way to stick to the layer of butter.
6. Tap any excess sugar out of the ramekins and place them on a baking tray lined with non-stick paper.
7. Mix the orangey egg yolk into the melted chocolate.
8. Gently fold in the egg whites into the chocolate using a metal spoon.
9. Pour half the batter in each ramekin and bake for 10-12 minutes.
10. Serve while hot with ice-cream or cream.
1. You can use regular dark chocolate and orange liqueur (Grand Marnier, Cointreau, Triple Sec) instead of orange-flavoured dark chocolate.