What better day to bake homemade soufflés with caramel sauce than on a Monday? My mom’s response would most likely be any other day, but I would argue otherwise. I am aware that I chose to prepare such a technical dessert impromptu on what some may claim as the busiest afternoon of the week. However, what is the point of having a mom who cooks and bakes for a living if not to bother her with my preposterous desires to make complex French desserts for a regular day’s snacks? She cannot refuse to help me because it was her idea in the first place. I just think she underestimated how much I can overachieve.
Soufflés are showstoppers. Their silky and light consistency topped with sweet and smokey caramel sauce are second to none. They only need common baking essentials to make and are easier to prepare than they are perceived to be as long as you follow all the instructions to the tee. And, as an additional bonus, these are naturally gluten-free! I, therefore, conclude that all the fuss I caused on a Monday afternoon paid off.
Recipe
Yields 6-8 servings
~ Ingredients ~
Caramel Sauce
150 grams or ¾ cup sugar
120 ml or ½ cup light corn syrup
2 tbsp unsalted butter
Dark Chocolate Soufflé
60 grams dark chocolate
60 grams unsalted butter
3 egg yolks
20 grams sugar
4 eggwhites
20 grams sugar
Extra unsalted butter and sugar for coating the ramekins
Powdered sugar for topping
~ Procedure ~
Caramel Sauce
In a saucepan on low heat, stir the light corn syrup and sugar together until the sugar dissolves.
Let the caramel cook until it is golden brown. This takes around 8-10 minutes.
Once done, remove from heat and mix in the butter.
Place it on low heat again and slowly add the warm cream. Stir this until smooth.
Transfer the caramel sauce into another container and let it cool or chill in the refrigerator.
Dark Chocolate Soufflé
Preheat the oven to 350°F.
Coat ramekins in softened butter and sprinkle with a little bit of sugar.
Melt the dark chocolate and butter and set aside to cool at room temperature.
Whip the egg yolks and 20 grams of sugar until thick or to a ribbon.
Whip egg whites and 20 grams of sugar until the mixture can form medium peaks.
Fold the egg yolks mixture and chocolate and butter mixture together. Then, fold this mixture with the whipped egg whites.
Fill each ramekin to the brim and use a spatula to level them down.
Bake for 12 minutes.
Dust with powdered sugar, top with caramel sauce and serve immediately. Enjoy!
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