首先呢,在容器里用小刷子先均匀地刷上一层黄油,在黄油层上再匀匀地铺上一层白砂糖,容器即准备好了,放在一遍备用。
接下来要打蛋清。今天上课我们是手打的蛋清,实在是很锻炼上臂肌肉,在家的话为了方便,最好还是买个电动的才好。
边打蛋清时,边往里加白砂糖,把剩余所有的砂糖全部慢慢加进去。但蛋清要怎样才算好呢?
老师说,提起打蛋器没有太多蛋液往下流,变得很厚,像图片里这样只有一点点,且把打蛋器横过来时,这一小点坠下的蛋液自然成45度,就算是好了。不要打得太过,够厚就好了。我觉得这是非常关键的一步喔,会影响到之后和巧克力混合的细腻度,以及最后成品的口感。
蛋液打发好后,把溶开的巧克力浆拿上来,趁热加入一点蛋液和一点点蛋黄,搅拌。搅拌老师用的词是fold,动作大概就是从下往上不断地翻。蛋黄的话老师说,加不加都可以,只是提味用的。
刚开始加入的一点蛋白搅匀了点后,便把剩余的蛋白一起加进来,不断地fold fold fold。可以看到蛋清和巧克力完全融合的醇醇的质地,也就差不多啦。
把成品小心地倒入塑料磨里。
塑料膜底部剪一个小洞,把巧克力浆挤入容器里。基本就完成了。是不是很容易?
大家的半成品准备入烤箱。烤箱预热到400度,十分钟左右就烤好了。当然每个人家的烤箱不一样,所以温度还是要自己回家试试才知道。
Ingredients: （Yield: Five 4 oz. ramekins)
approx. 4 Tbsp of softened unsalted butter (for ramekins)
approx. 1/2 Cup of granulated sugar (for ramekins)
250 g egg whites
120 g granulated sugar
3 g cream of tartar or lemon juice
150 g 70% dark chocolate
35 g egg yolks
Chocolate Souffle Recipe
1) Preheat your oven to 375 degrees F. Using a brush, generously brush the interior of the ramekins with softened butter, ensuring that the entire interior is buttered. Coat the butter with sugar, knocking out any excess sugar.
2) Using a double-boiler, melt the chocolate over simmering water, stirring occasionally.
3) Place the egg whites, the cream of tartar or lemon juice and a pinch of sugar in a large bowl. Using a whisk or an electric mixer with a whisk attachment, whip the whites and gradually add the rest of the granulated sugar. Whip the whites until you get stiff peaks. You now have a meringue.
4) Stir in about one-third of the meringue into the melted chocolate. Then fold this mix into the remaining meringue, making sure you use a rubber spatula at this point.
5) Now fold in the egg yolks into approximately one-third of the chocolate-meringue mixture. Fold in the rest of the chocolate-meringue mixture into the mix with the yolks.
6) Spoon or pipe the souffle mix into your ramekins. Level the tops of each ramekin so that the souffle mixture is even with the top of the ramekins. Run your thumb along the inside edge of each ramekin rim. Bake the souffles on the middle rack until they have risen, formed a crust on top, but are still jiggly in the center, approximately 10 minutes. Serve immediately.
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