Discover the sinful layers of chocolate soufflé
Iced chocolate soufflé fits perfectly with one’s idea of a cold dessert. The deep frozen chocolate is moved out of the freezer to the regular compartment of the refrigerator minutes before serving. That keeps it firm yet never brittle.
Since all the ingredients for the soufflé are easily available in the market, it is not a tough task to whip it up at home. A brick of dark chocolate, a few eggs, cream ad icing sugar — chocolate soufflé is at your doorstep.
Iced chocolate soufflé
4 egg yolks
4 egg whites
100 gms icing sugar
100 gms plain dark chocolate
250 ml double cream
2 tbsp dark rum (optional)
Grated chocolate for garnish
Place the egg yolks and the icing sugar in a bowl and mix with an electric mixer until thick and creamy. Keep chocolate in a pan with two tablespoons of water and heat very gently till it melts. Let it cool slightly and then mix in the beaten egg mixture. Whip the cream with rum until it becomes soft and then fold it into the chocolate mixture. Whisk the egg whites until stiff and then fold gently into the soufflé mixture. Pour the mixture into small glasses and freeze them (below 0 degrees) until firm. Put in normal fridge temperature at least 10 to 15 minutes before serving and garnish with grated chocolate.
Ravi Saxena, Executive Chef at The Claridges, may be conjuring up exotic mixtures in his hotel kitchen. But personally, it is the simple dal, pulao and khichdi that he flips for. He impresses his children by cooking pasta for them on Sundays.