The Daring Cooks Make Souffle! | The Gingered Whisk: The Daring Cooks Make Souffle!

Sunday, November 14, 2010

The Daring Cooks Make Souffle!

This month's Daring Cook's challenge was a lot of fun, but defintiely a challenge!

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

I have never had a souffle before, but I have heard great things about them - that they are delicious and ridiculously hard to make. Hence, I have never attempted to make one. I've just come to the understanding that I cannot for the life of me make proper stiff peaks in egg whites, so I tend to shy away from anything that relyies heavily on them being perfect. And a souffle is all egg whites, and stiff ones at that, so I knew without a doubt that I was going to suck at this challenge. But I wanted to try anyway!

Is it done yet?
Having never had a souffle before, I wasn't really sure what to expect once I dug my spoon in. It was spongy and light, but didn't really taste like much. I am sure this is because I didn't use a high quality chocolate. I used what I had in my cupboard, and it had bloomed a bit, but I was too lazy and cheap to go buy some more, and I used it anyway. That will teach me, huh?

I was proud of myself to not peak in the oven while it was baking, even though I was itching to see if it was rising! When I opened the oven door I was so excited to see that they had indeed risen! Yay!! I turned our to get the powdered sugar for a light dusting, and when I turned back - defeat! They had all fallen horribly! Overall I wasn't overly impressed with this challenge, but I know it was my own fault and not the recipes.

Falling, Falling...and its gone!
Chocolate Souffle (Dave Ramsey)


2 Tbsp (30 ml) 1 oz (30g) unsalted butter, for greasing

Cocoa powder or finely grated chocolate


2 tbsp (30 ml) (18 gm) (2/3 oz) plain (all-purpose) flour

2 tsp (10 gm) (0.35 oz) caster (superfine) sugar (regular sugar is OK)

½ tsp (4½ gm) (0.15 oz) corn starch (aka cornflour)

1 medium egg yolk

1 medium whole egg

4 Tbsp (60 ml) milk

5 Tbsp (75 ml) heavy cream (or double cream)

3 oz (90gm) good-quality dark chocolate preferably 70+% cocoa solids, broken in pieces

2 Tbsp (30 ml) (15 gm) (½ oz) unsweetened cocoa powder

Optional: 2 tsp orange zest or 2 tsp minced chipotle chile en adobo or 1 tsp chipotle chile powder. (The chile version is a Monkeyshines favorite!) Optional: powdered sugar for dusting

6 medium egg whites

6½ Tbsp (95 ml) 3 oz (90g) superfine/caster sugar (if you don’t have it, regular sugar is OK, or give your regular sugar a quick whirl in a spice/coffee grinder)


1. Heat oven to moderate 375 ˚F/190 ˚C/gas mark 5.

2. Take four 1 cup/~240ml soufflé dishes and brush them completely with softened butter. Tip a little cocoa powder or grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.

3. For the crème patisserie, mix the flour, sugar and corn starch into a small bowl. Put egg yolk and whole egg into a medium sized bowl, beat lightly, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and cocoa powder and mix well.

4. To make the ganache, pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.

5. Gradually stir hot chocolate ganache into the paste from step 3, and add the orange zest or chile if using. This is your crème patisserie.

6. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés

7. Stir about 2 tbsp (30 ml) of the beaten egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest.

8. Spoon the mixture into the dishes. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.

9. Bake the soufflés for 15-17 minutes.

10. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top.

11. Sprinkle some powdered sugar on top, if desired.


  1. LOL, Jenni, the downside to the souffle, deflation after elation LOL So cute how excited you were, then turned around and 'plop'. That is the story of the souffle summed up perfectly! Your choccie's look awesome! Even though they tasted like air, it should have been intense, chocolate air. Could have been the bloomed chocolate. I'd eat 'em all, though!! :)

  2. Sorry you didn't enjoy the challenge so much - those souffles sure look good, fallen or no. Congrats on preparing your first souffle!! :)

  3. YUM!

    I can't wait to try a chocolate souffle. I'm completely hooked on them now!

  4. The important question is: how delicious were they? They look DIVINE, even if fallen. I think that's the realization we all have to come to with souffles: they will fall. Sigh.

    But as long as they're delicious... ;)

  5. Bravo on your first souffle! They are prone to falling fast - best not to turn your back on them, as the show is sadly brief. Hopefully you'll try another one - they do get easier.

  6. Our secret to not having them fall - don't have them rise so much. We can't actually admit to aiming for minimal rising, but that's what we got.

    Well done on your first attempt!

    Stay JOLLY!


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