Toast at 18:04, 12 August 2010

2010-08-12T18:04:38Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1532560/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-01T22:11:21Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1532560/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1532560/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

← Older revision		Revision as of 18:04, 12 August 2010
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−	~~http~~:~~//stopfuckingposting~~.~~com/www~~.~~gbsfood~~.~~com/1532560/~~	+	[[category:French]][[category:chocolate]][[category:desserts]][[category:Damnhooligan's Recipes]]
		+	After one botched attempt last year and a recent viewing of Good Eats, I was tempted to retry and document the dreaded... Hot Chocolate Soufflé!

−	[[~~Category~~:~~Recipes_Still_Needed_From_GBSFoods~~]]	+	==What you'll need:==
		+	*1/4 cup sugar
		+	*1/4 cup baking cocoa
		+	*3 tablespoon flour
		+	*3/4 cup milk
		+	*2 egg yolks
		+	*1 tablespoon plus 1 teaspoon stick butter or margarine, softened (or spreads with at least 60% vegetable oil)
		+	*1 teaspoon vanilla
		+	*3 large egg whites
		+	*1/4 teaspoon cream of tartar
		+	*Pinch o' salt
		+	*2 tablespoons sugar
		+
		+	[[image:hotchocsouffle1.jpg]]
		+
		+	==Method==
		+	More crap you'll need:
		+
		+	Mixing bowls, saucepan and four stoneware ramekins or a four-cup soufflé dish.
		+
		+	[[image:hotchocsouffle2.jpg]]
		+
		+	A goddamn oven set to 350F (180C) and just to ensure even heating, a pizza stone.
		+
		+	[[image:hotchocsouffle3.jpg]]
		+
		+
		+	Butter and then lightly sugar the ramekins. You can either just tap the sugar around, or cover the top of the ramekin with plastic wrap and shake it like a redheaded stepchild.
		+
		+	[[image:hotchocsouffle4.jpg]]
		+
		+	Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan. Then add 3/4 milk, and heat stovetop to medium-high.
		+
		+	[[image:hotchocsouffle5.jpg]]
		+	Stir continuously until cocoa mixture starts to bubble, and remove from heat. If you don't keep stirring like I did last time I made a soufflé, you'll end up with a chocolate lump with turd-like consistency. This is how it should look:
		+
		+	[[image:hotchocsouffle6.jpg]]
		+
		+	Beat 2 egg yolk with a whisk or a fork.
		+
		+	[[image:hotchocsouffle7.jpg]]
		+
		+	Beat 1/3 of the cocoa mixture into the egg yolks.
		+
		+	[[image:hotchocsouffle8.jpg]]
		+
		+	Then slowly stir in the rest of the cocoa mixture. If you dump the whole mixture in at the same time, your eggs might just scramble.
		+
		+	[[image:hotchocsouffle9.jpg]]
		+
		+	Stir in butter/margarine and vanilla, and then set aside to cool slightly.
		+
		+	[[image:hotchocsouffle10.jpg]]
		+
		+	Beat 3 egg whites, 1/4 teaspoon cream of tartar and a pinch o' salt together with an electric mixer until foamy. Then beat in 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.
		+
		+	[[image:hotchocsouffle12.jpg]]
		+
		+	At this point, my husband snuck up behind me while I was concentrating on beating the eggs and whispered sweet nothings in my ear. I yelped (like a dog, he says) and nearly dropped the bowl. I bet Julia Child never had to deal with this shit. Bastard.
		+
		+	Back to the eggs. You'll know the egg whites are beaten just right when you can remove the mixers and the egg white forms these sexy double peaks.
		+
		+	[[image:hotchocsouffle13.jpg]]
		+
		+	Stir 1/4 of the egg whites into the cocoa/egg yolk mixture.
		+
		+	[[image:hotchocsouffle14.jpg]]
		+
		+	Visually divide the remaining egg whites into thirds, and carefully fold each third in one at a one with a spatula. The more air bubbles you crush, the less awesomely puffy the soufflé’s going to be.
		+
		+	[[image:hotchocsouffle15.jpg]]
		+
		+	Pour batter into dishes and set timer for 1 hour. WARNING: Don't open the oven door. Don't kick the oven door. Just leave the kitchen all together.
		+
		+	[[image:hotchocsouffle16.jpg]]
		+
		+	Its 4:55 in the morning. Goodnight, little soufflés.
		+
		+	[[image:hotchocsouffle17.jpg]]
		+
		+	Beep, beep, beep, beep! Lessee what these bad boys look like. SUCCESS! If the soufflettes don't look quite done, keep em in there for another 5-10 minutes.
		+
		+	[[image:hotchocsouffle18.jpg]]
		+
		+	There is but one last thing to do. Dribble your topping of choice (whipped cream, powered sugar, Gran Marnier or the less successful Magic Shell™) over the soufflé and dive into the warm chocolately abyss...
		+
		+	[[image:hotchocsouffle19.jpg]]

Hot Chocolate Soufflé - Revision history

Toast at 18:04, 12 August 2010

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1532560/ Category:Recipes_Still_Needed_From_GBSFoods