Chocolate Soufflé with raspberry jam base

This is one tricky desert and basically one rule applies here: the souffle NEVER waits for you, you wait for the souffle!!!

Ingredients:

• Bakers Chocolate 100g
• 
• 2 Large eggs seperated into whites and yolks
• 4 Tablespoons of sugar
• A pinch of salt
• 5 tablespoons of 30% heavy baking cream

• 1 tablespoon of flour
• pre-made raspberry jam recipe can be found here

Utensils:

• Double boiler: If you are like me and don’t have one, you can put a bowl or another pot over boiling water just like in the picture below
• Hand Mixer
• Buttered Ramekins

Method:

A lot of these may be done simultaneously and some may be prepared before hand

1. Make your jam and let it cool
2. Melt your chocolate and let it cool. learn how to do that here 
3. Take your already buttered ramekins and sprinkle with sugar, knocking out the excess, this is done so the souffle can have a surface to adhere to when it rises
4. 
5. Preheat your oven to 250degrees/ no 6 gas setting
6. Pour the heavy cream into the bowl containing the egg yolk and mix
7. 
8. Add the mixture into the chocolate and along with the flour and mix them all together
9. whisk your egg whites till soft peaks form and then add your pinch of salt an 1 tablespoon of sugar
10. Keep whisking while intermittently adding the rest of the sugar 1 tablespoon at a time till u get hard peaks
11. A trick I learnt to use to check for hard peaks is this: place an egg on the whisked egg white and if it can carry the weight of the egg, u are good to go, if not, keep whisking
12. 
13. mix the chocolate and the whisked egg whites together
14. pour a little amount of jam the base of your ramekins the pour your souffle batter into the ramekins till its 3/4 full
15. 
16. Place this in the oven and decrease to 200 degrees/no 5 gas setting
17. the cooking period should not be more than 15 mins and DO NOT OPEN THE OVEN
18. You can open the oven only once during the cooking time and that should be at about the 10th minute to check on it and do this quickly
19. Your souffle should rise beautifully and to check if its cooked, place a knife in it and bring it out, if its dry (well except for the jam at the bottom) you are good to go
20. Sadly the batch I made today got burnt didn’t really pay attention(doesn’t mean I didn’t enjoy them though mmmmmm), but the ones I made previously didn’t get  burnt but didn’t rise well…… Anyway it’s a work in progress and I’m sure I would perfect it soon… I posted both pics here

Suoffles should be eaten within 5-8 mins after it has been made cuz it collapses pretty quickly
Enjoy your desert
Total prep + cooking time = 30 mins

del.icio.us Tags: souffle,raspberry jam

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